3/4 cups lukewarm water
1 teaspoon active-dry or instant yeast
2 cups unbleached all-purpose flour
1 1/2 tsp salt
1 tsp C&C Pizza Seasoning
2-3 cups filling: any favorite combination of cooked meat, cooked veggies, and cheese
Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast allow to sit for 2-3 minutes. Add the flour, C&C Pizza Seasoning and salt to the bowl and mix until you’ve formed a shaggy dough.
Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it’s sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth.
If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to 3 days.
Preheat the Oven to 450°F. Divide the dough into equal pieces. Six pieces make good dinner-sized calzones. Eight pieces make nice smaller calzones for lighter meals and lunches.
Press the dough into a flat disk, then use a rolling pin to roll it into an 8″-9″ circle for larger calzones or 6″-7″ for smaller calzones. Roll from the middle of the dough outwards, as you do for pie dough. If the dough starts to shrink back on you, let it rest for five minutes and try again.
Repeat with the remaining pieces of dough.
Spread 1/6 to 1/8 of filling in the bottom third of the calzone, leaving a clear border around the edge. Fold the top of the dough over the filling and press or roll to seal.
Optional: Wrap each calzone and freeze in a single layer on a baking sheet. Once frozen, move to an air tight bag. To eat: just thaw, remove plastic wrap, and follow baking directions below.
Transfer calzones that are ready to cook to a parchment-lined baking sheet.
Brush calzones with olive oil and slice steam vents in the top of the calzones with a sharp knife.
Bake for 30 minutes, rotating half way through bake time, until the calzones are golden, browned on the edges, and the filling is bubbly. Allow to cool a few minutes before eating. Use your favourite pizza sauce for dipping.