Ingredients:

• 2 cups water (about 110 degrees F which is warm to the touch but not hot enough to hurt your finger)
• 1 tablespoon sugar
• 1 packet active dry yeast
• 1 tablespoon olive oil
• 6 cups flour
• 1 tablespoon salt
• 1 egg plus a few tablespoons water for egg wash to brush the dough before baking

Fillings:

• meats: Italian sausage, ham, pepperoni, steak
• cheeses: mozzarella, feta, ricotta, cheddar
• Veggies: onions, spinach, mushrooms, olives, peppers, etc…

Directions:

1. Mix all the ingredients together in a large bowl. Once the dough is formed, turn it onto a lightly floured workspace and knead it for a few minutes. It will become smooth and easy to handle. Place the dough in a lightly greased glass bowl. Cover with plastic wrap that is coated with baking spray. Let the dough rise for one hour or until doubled in size in a warm area.
2. One the dough has risen, cut the dough into 4-6 pieces.
3. Roll the dough into a circle (like a pizza dough) then add stuffing ingredients on half of the dough. Fold the dough over and seal tightly. You can brush the edge of the dough with a small bit of water to seal it.
4. Place the sealed calzones on a parchment lined baking sheet, cover with a clean kitchen towel and allow to rise again for 45 minutes.
5. Preheat the oven to a hot 450 degrees.
6. Make an egg wash by combining the egg and water. Brush it over the dough. Make a few cuts in the top of the calzones so that steam will escape during baking.
7. Bake the calzones for 15 minutes at 450 degrees then turn down the temperature to 400 and bake for 30 more minutes or until golden brown.