The Versatile Calzone

• 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

1. Dough: Mix together water, yeast, 4 cups wheat flour, salt, and oil.
2. 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.
3. Fillings: Ooooh, just have fun!
4. Depending on the filling, top calzones for the last 5 minutes of baking with: egg wash, honey glaze, extra cheese.
5. Also, make extra liquid parts when you make the fillings and freeze along with the calzones for a dipping sauce.
6. Be sure to wrap with a paper towel when reheating in the microwave.
7. (reheating in toaster oven is preferable.).
8. Cook calzones at 300u0b0F for 30 minutes.
9. These can be frozen before or after cooking. When cooking a raw, frozen calzone, cook for 50 minutes at 300u0b0F.

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Taken from www.food.com/recipe/the-versatile-calzone-69122 (may not work)