Makes 2 Medium Crusts,

or one extra large crust

4-6 servings

(at about 67 cents per batch)

2 ¼ teasp. Yeast, or 1 envelope active dry yeast
1 cup warm water (100-110 degrees)
2 ½ – 3 cups all purpose flour, divided
¾ teasp. Salt
2 Tbsp. olive oil

In a mixing bowl, soften the yeast in the warm water.

Pour mixture into the bread machine,
Add 2 cups of the flour, and the salt and olive oil.

Turn on the machine,

checking once or twice to
Stir in enough of the remaining flour to make a soft dough.

After the dough is soft and together,

allow the Bread machine to knead dough for
about 4-6 minutes, or until the dough is very smooth.

Place dough in a bowl greased with a bit of olive oil;

cover with a clean towel and let it rise in a warm place until it has doubled in size

(about 30-45 minutes).

Pre-heat the oven to 400 degrees.
Punch down the dough.

Pat the dough into a large pizza pan for one extra-large calzone or pizza,

or divide it into 2 pieces and roll out 2 medium-size calzones or pies.

Fill or Top the dough with desired toppings.

Sprinkle with a mixture of black pepper, parmesan cheese, and garlic powder.

Cut about 4-5 slits in calzone crust for steam release.

Bake for 20-30 minutes, or until slightly browned around crust edges.

I made this Calzone by rolling tomato sauce, basil, oregano, mushrooms,
and cheese up in the dough using the recipe above,
and baking at 375 degrees  for 35 minutes.

DELICIOUS!