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This parve recipe is extremely diverse. You can obviously make calzones with it, but with a little imagination you can fill these with pretty much anything. I recently made chicken pot pie filling and baked them. They were delicious and very filling. I got this recipe from my mom who used to make calzones every Sunday. She would make a traditional calzone and add homemade ricotta, fresh tomatoes, basil, and veggies. They were great. A parve recipe can be as versatile as you would like. Here’s the parve calzone dough recipe
3 cups flour
2 tablespoons salt
1 1/3 cup warm water
1 tablespoon sugar
2 envelopes of dry yeast or 4 1/2 teaspoons
3 tablespoons oil
Place flour and salt into a large mixing bowl. Stir to combine. Add water, yeast, oil and sugar. Wait five minutes or so until yeast becomes foamy. Add to flour mixture.
Knead dough for five minutes. Remove dough and add to oiled bowl. I use olive oil, but any kind will work fine.
Cover and let raise for at least an hour. I’ve had some trouble with humid weather, so sometimes it takes longer.
Roll out dough into whatever size calzones you would like. I usually make 12 inch circles. Allow to raise for another five minutes. Fill with whatever you would like. Fold dough over and pinch closed.
Bake on 450 degrees for 20 minutes, then check. Dough should be a golden brown.
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