Calzones

Start with making 1 batch of pizza crust.

1 TBSP Active Dry Yeast
1 1/2 cups warm Water
3 1/2 cups Bread Flour (plus a little more for dusting) (and yes it must be Bread Flour)
1 1/2 TBSP Olive Oil (plus extra to grease the bowl for rising)
2 TBSP Molasses
1 tsp Salt
1 tsp Italian Seasoning (optional)

Add the yeast to the warm water and set it aside. Place the flour in a large bowl and whisk to fluff it up. With your hands create a well in the flour. To make clean up easier add the olive oil first and then the molasses. Add salt and optional Italian Seasoning. Add yeast and water mixture to the well. Stir the ingredients until they are moist and well mixed. (If using a mixer use the lowest setting and only knead about a minute after the dough comes together.)

Flour your work surface and knead the dough for about three minutes. After kneading shape the dough into a ball. Grease a large bowl with Olive Oil and place dough in the bowl, turning several times to coat with oil. Cover with a damp cloth and allow to rise for at least thirty minutes.

Preheat the oven to 375 degrees.

Additional Ingredients:

Pizza Sauce
Shredded Mozzarella
Various toppings (thinly sliced is better)
Olive Oil for brushing (will also need a pastry brush)
Water to seal the dough
Cornmeal if you have a pizza stone
Cooking Spray if you have a baking sheet

Divide the dough into desired portion sizes. Roll the dough out into a circle then use your finger to wet the edge of the crust all the way around. To half of the circle add toppings first and then pizza sauce so that the dough doesn't absorb the sauce. Make sure that the edge is still wet (can wet again if needed) and fold over. Use a fork to seal the edge of the calzone so that nothing comes out. Transfer to either a greased baking sheet or a hot pizza stone that has been sprinkled with cornmeal. Use a pastry brush to coat the calzone with Olive Oil so that it will be golden brown and not just pale and floury. With a sharp knife cut slits in the top so that steam can get out. Bake 10 - 15 minutes at 375 degrees. (If calzone is larger in size it may take longer.)

No Knead Crescent Rolls

Heat oven to 400 degrees

1 cup Milk, scalded
1/2 cup Sugar
2 packages Dry Yeast
6 cups sifted Flour
1/2 cup Margarine/Butter
1 TBSP Salt
1/2 cup luke warm Water (110 degrees)
4 Eggs

Combine milk, margarine, sugar and salt. Cool to luke warm. Sprinkle yeast over water and stir to dissolve. Add yeast mixture and two cups of flour to milk mixture. Add eggs and beat with mixed at medium speed for 2 minutes. Stir in remaining flour (dough will be sticky). Cover bowl with plastic wrap and then aluminum foil. Let stand in refrigerator at least 2 hours (up to 1 week). Punch down and divide in half. Roll into 14" circle and cut into 12 wedges. Roll each wedge from the wide end forming a crescent. Place on greased baking sheet, cover and let rise until doubled (about 1 1/2 hours). Bake 8-10 minutes or until golden brown. Makes 24 rolls.