Whole Wheat Calzones


If you can make a pizza crust -you can easily use the crust to make a calzone and put a twist on an Italian meal!


Whole Wheat Pizza Crusts
Makes two 16 inch pizza crusts


  • 1 ½ Cups Warm Water
  • 4 TBS Organic Evaporated Cane Crystals
  • 2 TBS Olive Oil
  • 4 Cups Freshly Milled Hard Wheat Flour
  • 1 tsp Garlic Salt
  • ½ tsp Onion Salt
  • 1 ½ tsp Instant Active Yeast

Bread Machine Method:
Place all ingredients in the machine in order given. Make a ‘well’ for the yeast and put in the ‘well’. Set to dough or pizza dough setting. Machine should punch down after first rise.

Food Processor Method:
Use ‘S’ Blade. Place all dry ingredients in the food processor. Turn to pulsing while drizzling in the oil. Stop when mixed in. Now turn on and leave on drizzling in the water until dough forms a ‘ball’. Let ‘ball’ clean the sides and round the bowl between 20-25 times.

Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.

Mixer & Hand Methods:
Mix yeast in with the flour and set aside. Mix all other ingredients in a large bowl until blended. Mix one cup of flour mixture in at a time until all incorporated. Knead 3-5 minutes until 2 finger poke test bounces back quickly.

Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.

Divide dough in to 2 (for large) or 4 (for small) balls of dough. Roll each out on to a floured surface and fill the center with a combination of cheeses: Ricotta, Mozzarella, Provolone and extra goodies such as mushrooms, peppers, pepperonis, cooked ground sausage (we like turkey sausage), onions (go light they get watery) and more.  The possibilities are almost endless.

Fold one side over the other (stuffing in the middle will move) and turn up the edges and seal with a fork. Prick a few holes in the top for steam to escape.

Place on a cookie sheet or pyrex dish and brush a light egg wash.

Bake at 375F until golden brown. Remove to cool for just a little bit so no one gets burned cutting into the gooey goodies inside the tasty pockets!


About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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