The calzone dough recipe will yield about 8 small calzones or 4 large ones. Place a quarter of the spinach mixture and a quarter of mozzarella cheese on one half.
Use the calzone dough recipe/2 ingredient dough; knead and roll on a floured surface. For the dough: Lightly oil a large bowl. Lightly oil a large bowl place dough in the centre and then cover the bowl with cling film and set a side to rise for 2 to 3 hours, until doubled in size. When doubled in size, remove cling film, punch down dough to release air. Mix the milk, water and yeast together in a separate bowl. For the dough, sift the flour into a bowl. Add the yeast mixture to the flour and mix together to form a dough. Preheat the oven to 180 C / Gas 4. And knead for 2 to 3 minutes on a floured surface. At its most simple, a calzone recipe starts with the bread dough and is filled with marinara sauce and cheese. A great set it and forget it recipe. Calzone fillings range from different cheeses like ricotta or mozzarella, meats like pepperoni, sausage, or even ground beef, or vegetables like mushrooms or peppers. Simply take the unused dough (after rising) and story in a ziplock bag, sprayed in the inside with some cooking spray.
Enjoy! My personal favorite bread machine dough for my calzone.
Combine the yeast, salt, sugar and 2 1/4 cups of the flour in the bowl of a stand mixer fitted with the paddle attachment and stir to combine.
Divide into four portions.
You can also add in some Italian sausage or pepperoni for a heartier filling. Method.
Use a cookie cutter if needed. Coat calzones well with ICBINB. Also, if you don't plan on cooking right away, the dough will stay for up to six days in the chill chest. Traditionally, calzones are filled with ricotta cheese, grated parmesan and some salt, pepper, and parsley. Fold dough over filling to form half-moons, pinching edges to seal. Divide dough into 4 pieces.