COTF Calzones

We have visitors coming next week -- that's right folks, the absolute population of Yumstown is about to double! This calls for a "Clean-Out-the-Fridge" (COFT) meal, undoubtedly to make room for wine, beer, and more exciting food than leftover marinara.. 1/2 a tomato.. a handful of mushrooms...etc.

Usually, these meals consist of a mini-buffet of these bits-and-pieces -- but somehow the combination of me having an afternoon off, coupled with the intriguing mishmash of randomness in the fridge and my recent interest in working with yeast yielded these whole-wheat calzones -- five of which I froze for future baking, and one (see below).. that we immediately devoured..


Calzones with Whole-Wheat Dough
Ingredients:

1 teaspoon white sugar
1 1/2 cup warm water
1 tablespoon active dry yeast (1 used one packet, which is a little less than 1 Tbsp)
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cup all-purpose flour

In a large bowl (I used my KitchenAid mixer bowl), dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. Stir in olive oil and salt, then add the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Either knead 10 minutes by hand, or use the dough-hook on a mixer and knead until the ball of dough becomes smooth.

Place dough in a bowl sprayed with cooking spray, and turn once to coat the dough. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough has doubled, divide into 6 equally-sized balls. Let rise again for about 45 minutes, until doubled.

Roll each ball of dough with a rolling pin into a circle. Roll until dough will not stretch any further. Place fillings (see below for ideas) on 1/2 of the circle. Fold remaining dough over top of fillings to create a half-circle. Pinch edges of dough together.

To cook immediately: Preheat oven to 425 degrees. Bake for 10-12 minutes in preheated oven, until the crust is crisp and golden at the edges. Serve with marinara on the side for dipping.

To freeze: Place calzone on waxed paper. Wrap loosely, place inside freezer bag (I use 1 quart Ziplock bags) Label bag with fillings and directions on cooking. Freeze. To eat, thaw fully before cooking.

Whole-Wheat Dough Recipe adapted from CDKitchen

Filling ideas:

• Sausage, mushrooms and mozzarella, marinara sauce
  
• Deli ham, honey mustard, spinach, cheddar cheese
• Deli turkey, spinach, mozzarella, dried cranberries
• Cooked chicken, spinach, sun-dried tomatoes
• Ricotta cheese, spinach
  
• Any other sauces, cheese, vegetables or meat -- be creative!