Recipe - Calzone Dough

3 cup Flour
1 pack Rapid Rise Dry Yeast
1 teaspoon Salt
1 cup Warm Water; (115 125
Degrees)
2 tablespoon Olive Oil

Processor method: Place flour, yeast, and salt in work bowl of food
processor fitted with steel knife; process to combine. With machine
running, pour warm water and oil slowly through feed tube until dough forms
a ball. Process 1 minute. Let dough rest 15 minutes in covered work bowl.
Shape as directed in calzone recipe.

Hand method: In medium bowl, combine dry ingredients. Stir in water and oil
until dough forms. Knead on lightly floured surface for 5 minutes or until
dough is smooth and elastic. Place in lightly greased bowl. Cover and let
rest for 15 minutes. Shape as directed in calzone recipe.

NOTES : TIP: Calzones may be wrapped tightly and frozen before baking.
Cook as directed from frozen state for 25 to 30 minutes.
Recipe by: Dierberg's Home Economists

Posted to MCRecipe Digest by Jill & Joe Proehl jpxtwo@swbell.net on Apr
05, 1998