Calzone Dough

Cuisine: American

Category: grain

Servings: 6


3-1/2 oz. milk
3-1/2 oz. water
3/4 oz. active dry yeast
14 oz. bread flour
3/4 oz. salt
1/2 oz. butter
oil, as needed


Place milk and water in saucepan; heat to 105 degrees to 115 degrees F. Remove from heat. Add yeast; let stand for 5 to 10 minutes. Place flour and salt in mixing bowl; add yeast mixture. Mix into dough; mix in butter. Knead until smooth. Place in oiled plastic bag; proof at 105 degrees to 115 degrees F until double in size. Punch down dough; roll out to 1/8-in. thickness. Cut into 9-in. circles. Spread half of each circle with ricotta cheese mixture, leaving a 1/4-in. border at edges; top with spinach. Sprinkle with olive oil. Brush edges with egg wash. Fold dough over fillings; seal edges well. Brush calzones with egg wash; let stand 10 minutes. Place on baking sheet; brush with egg wash. Bake at 375 degrees F for 20 to 30 minutes.

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