When I was at my parents for Thanksgiving, I had a spur of the moment idea to make Calzones. They’d be ideal to bring to work and school. Portable, microwaveable, freezable and much healthier then storebought Pizza Pops, which is what they most closely resemble. The recipe is supposed to make 10. The first time we made them, I got 9. Then my mom made some 2 days later and got 24 (!) out of the recipe. This weekend I got 14, and that was a good number. There are an infinite variet of fillings to use, you could go traditional pizza toppings or do broccoli and cheese or bbq chicken or anything you can imagine. My mom made a beef taco filling, which was pretty tasty too.
1 1/2 cups soymilk (or regular milk I guess)
1 1/2 tsp. salt
2 tbsp granulated sugar
3 tbsp shortening (vegan margarine or butter works well)
3 2/3 cups all-purpose flour
1 tsp bread machine yeast
1. Measure ingredients into baking pan in the order
recommended by the manufacturer. Insert pan into the
oven chamber. Select Dough Cycle.
2. Remove the dough to a lightly floured surface and cover with a clean towel, let rest for 10-15 minutes. Divide dough into 2.5 oz portions (should get 14) and roll into 6″ circles.
3. Prepare your fillings (which I would’ve done while the dough was mixing for 90 minutes) and place on one half of each circle. Add cheese or sauce and fold in half, sealing the edge with a fork. Cover and let rise in a warm place till doubled in size.
4. Bake at 350 for 15-18 minutes or until calzones sound hollow when tapped. Let cool on a wire rack and freeze. Reheat in a microwave for about 90 seconds. Be careful not to overfill them, as cheese and sauce WILL go all over your baking sheet.