I really hate to defrost meat in the microwave.  I guess it’s because I actually end up cooking the meat in the microwave.  I have not perfected the whole defrost thing.  So, my favorite way to defrost is to take it out a few days early and plop it in the fridge.  Actually, my favorite way to defrost is to not defrost and buy fresh but that’s just not practical around here.

So, when I forget to take something out and need a nice supper, here’s a favorite.  I would venture to say that there’s no way to mess this dough up (provided you follow the directions of course).  It is easy and quick to put together.  And I have never had this dough fail to please.

These reheat really well.  They are great for a lunch box with the kids.

This is my regular dough recipe but if you’re on Weight Watchers, you will be happy to know that each calzone has about 4 and a half points for the dough (per my calculations).  Add some sauce and veggies, a bit of cheese and you have a very satisfying meal.  We eat ours with raw carrots and sometimes a tossed salad.

Pizza Crust (or dough for calzones)

makes two pizza crusts or 8 calzones

1 envelope yeast (I use active yeast out of the jar=2 1/4 tsp.)

1 cup warm water

3 1/4 cups all purpose flour

1 tsp. salt

3 Tbsp. oil (vegetable or olive)

Mix water, oil, and yeast together.  In a large bowl, mix flour and salt.  Make a well in flour and add yeast mixture to flour and salt.  Stir just until a ball forms.  Knead on floured surface until dough is elastic (about 5 minutes).  Place in lightly greased bowl and turn dough ball to coat.  Cover and let rise in warm spot for about 45 minutes.

Punch down.

For pizza: Divide dough into two pieces.  Roll  out and place on pizza pans.  Bake (no toppings yet) at 450 for 10 minutes.  Remove and top with desired sauce, toppings and cheese.  Bake an additional 10-15 minutes.

For calzones: Divide dough into eight pieces.  With hands, pat and stretch each piece into a small round.  Put about 1 Tbsp. sauce in center and then top with desired fillings, being careful not to get too close to the edges.  Fold in half and squeeze/press edges together.  Cut a few holes in top to vent.  Place on cookie sheet.  Bake at 400 for 15 minutes or so – whatever it takes to get nice and brown.  I serve these with warmed sauce for dipping.