The Versatile Calzone - cooking recipe

Ingredients

Dough
4 cups warm water
4 cups wheat flour
2 tablespoons yeast
1/2 teaspoon salt
1/4 cup oil
4 cups white flour
Chicken Filling
1 chicken breast, sliced and sauteed
1/2 cup spaghetti sauce
1/2 cup cheddar cheese, shredded
Beef Filling
1 lb beef, for stewing
2 tablespoons brown gravy mix
1 bay leaf
Asparagus and Brie filling
1 bunch asparagus
1/4 lb brie cheese
BBQ Briscuit Filling
1 lb briskets
1 1/2 cups barbecue sauce
1 teaspoon liquid smoke
Chicken Mushroom filling
1 chicken breast
1 (10 1/2 ounce) can cream of mushroom soup
1 cup mushroom, sliced, roasted

Preparation

Dough: Mix together water, yeast, 4 cups wheat flour, salt, and oil.
Add white flour until you have a dough that follows the spoons around the bowl but still sticks to the sides of the bowl. Let dough rise to double (about an hour), punch down, and shape. I don't let mine rise again once I've shaped it, but it does some rising of its own as it cooks.
Fillings: Ooooh, just have fun!
Depending on the filling, top calzones for the last 5 minutes of baking with: egg wash, honey glaze, extra cheese.
Also, make extra liquid parts when you make the fillings and freeze along with the calzones for a dipping sauce.
Be sure to wrap with a paper towel when reheating in the microwave.
(reheating in toaster oven is preferable.).
Cook calzones at 300\u00b0F for 30 minutes.
These can be frozen before or after cooking. When cooking a raw, frozen calzone, cook for 50 minutes at 300\u00b0F.