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Calzone dough recipe for bread machine

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I had to make these before I got a response, so I did use a pizza dough recipe. Thanks to those who did respond. Does anyone know a trick to getting the dough to not want to spring back? I had the hardest time getting it to stretch out. Then when I baked them, some of them came back open. My husband said "calzones on the half-shell!".

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small (4 calzones)

2/3 cup water

1 Tbsp. olive oil

1/3 tsp. salt

1/4 tsp. oregano

2 cups bread flour

1 tsp. yeast


medium (6 calzones)

1 cup water

1½ Tbsp. olive oil

½ tsp. salt

1/3 tsp. oregano

3 cups bread flour

1½ tsp. yeast


large (8 calzones)

1 & 1/3 cups water

2 Tbsp. olive oil

2/3 tsp. salt

½ tsp. oregano

4 cups bread flour

2½ tsp. yeast


fillings -- use in any combination

ricotta cheese

mozzarella cheese

provolone cheese

parmesan cheese

bulk Italian sausage, browned

ground beef or turkey, browned

minced garlic or garlic powder


diced bell pepper

chopped onion

fresh spinach (or use frozen spinach that has been thawed & moisture squeezed out)

diced ham

pineapple tidbits



Put ingredients into the bread machine in the order listed. Use dough setting (knead + first rise). Remove dough from machine and roll it into circles approximately 8 inches in diameter. Place filling ingredients on one half of the circle, leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased pizza pan. Let rise appoximately 30 minutes. Brush lightly with olive oil and bake in a preheated 500° oven for 20-30 minutes or until puffed and golden.

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