Freezer Calzone
Ingredients:
| 2 1/4 cups | very warm water |
| 2 tablespoons | active dry yeast |
| 5 cups | all purpose flour |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 1/4 cup | olive oil |
Directions:
Pour water into a large bowl and sprinkle yeast on top. Stir slightly to allow for quicker dissolving. Allow yeast to proof (grow and form bubbles) until a nice bed of bubbles has formed, 5 to 10 minutes. Meanwhile, mix together flour, salt, and pepper in a separate bowl. Add the flour mixture to the water and yeast. Stir to combine and gradually add the olive oil. Beat well for about 5 minutes. If dough is sticky, add a little extra flour. Dough should pull away from the sides of the bowl slightly. Knead dough either with a bread hook or by hand for about 5 more minutes. Butter top of dough and cover. Let rise in a warm place until double (about 30 minutes). When doubled, punch down and divide into 8 balls. Let balls rest for 5 minutes.
Preheat oven to 400°F. Flatten ball of rested dough into a 6-inch circle. Let rest another 1–2 minutes. Place ½ to ¾ cup calzone filling on half of the circle. Fold the other half of dough over to cover filling, creating a filled half circle. Soak up any running tomato sauce with a paper towel. Clean and dry-as-possible edges around the half circle will help the dough pinch together securely. Pinch dough together, being careful to ensure no liquid will escape during baking.
Transfer prepared calzones to a prepared baking sheet and bake for 15 to 20 minutes. Check often to avoid over-baking. Brush tops with butter after removing from oven.
TIP: Any hard-crusted bread dough can be used. And if you’re in a big hurry, a frozen roll dough works great as well!
Baked calzones freeze well. Place cooled in a plastic zippered freezer bag or other freezer container. These can be stored up to 3 months. To reheat, let thaw in refrigerator. When ready to eat, wrap in foil and place in a 425°F oven for 10 minutes or so. These are also great cold in sack lunches!
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