Prepare the dough and let rise as directed in the calzone link above.
Preheat the oven to 400 degrees. Lightly grease a baking sheet and set aside.
While the dough rises, beat the eggs and milk together and scramble in either a small amount of the bacon grease or a pat of butter. When the eggs are cooked through, add the crumbled bacon to the pan and incorporate them into the eggs.
Generously flour a large counter and place the risen dough on the flour. Pat the dough into a disk and sprinkle flour over top.
3 cups all-purpose flour (I use unbleached)
1 pkg. yeast or 2 1/4 tsp. of instant granules
1 tsp. salt
1 cup very warm water
2 tablespoons olive oil
~In a large bowl, mix together 1 1/2 cups of the flour, yeast, and salt. When well combined, stir in the warm water and oil. Mix until all ingredients are combined well. Stir in enough of the remaining flour to create a soft dough. You don’t want it sticking to the side of the bowl, but rather forming together into a nice ball.
Flour an area of your counter tops and place your dough in the center.
With floured hands, knead the dough with a rocking and folding over motion for 5 minutes, adding more flour to the counter and hands as needed. You dough will become smooth and more elastic.
Make sure your smooth ball of dough is resting on a light dusting of flour and cover with a kitchen towel. Let the dough rest for 25 minutes.
Now it’s time to grab your rolling pin and have some fun. You want to roll your dough out to about 1/8 inch thickness. Remember when you roll to go in one direction, from the center out. It’s never a good idea to roll back and forth like a steamroller, we don’t want pavement texture.
Now for my next step…..I have a high-tech little gadget that allows me to make the most perfect crescent (or football) shaped calzones. What is it you ask????
The lid to a gallon sized pitcher I found for a dollar! I have a slew of shapes and sizes around my house, and they allow me to be creative. Wine glasses, soup cans, mixing bowls….you name it I got it!
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