Recipes, appetiziers, meat, fish, baking, desserts, soups, salads Recipe from Edgar's Gay Kitchen
List of Ingredients below
Calzone Dough
Makes enough for 12 calzone

Calzones are really inexpensive to make and considered quite the tasteful offering at brunches and parties. This dough recipe makes enough for 12 calzone which when filled with two different fillings and served with my Olive and Artichoke Hearts salad, makes the perfect Italian rustica lunch for 6.

3 TBS cake flour

3 cups all-purpose flour

6 TBS olive oil

2 ¼ tsp dry yeast

1 ¼ cup warm water

1 ½ tsp salt

1 egg

1 TBS milk

2 tsp minced garlic

½ cup olive oil
Dissolve yeast in water, let stand 10 minutes. Heat ½ cup olive oil and minced garlic until garlic begins to sizzle and remove from heat. Mix all purpose flour and salt in electric mixer. Add olive oil and blend 30 seconds. Add yeast/water mixture slowly while mixing. Add cake flour and knead in mixer 8 minutes. Remove from mixer and place in covered bowl and allow to rise until double in size – about 1 – 1 ½ hours. Divide dough into 12 equal sized balls. Roll each ball into 8” discs. Whisk egg and milk until lemon yellow and brush half way around edge of disc. Place filling on one side of disc (near egg) and fold over other half and seal by pressing lightly with fingertips. Poke a few vents in top with a sharp knife and brush with oil and garlic. Bake 17 – 20 minutes or until lightly browned. Serve immediately.
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