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Calzoni Dough For a Croud Recipe

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Looking for an easy Calzoni Dough for a Croud recipe? Learn how to make Calzoni Dough for a Croud using healthy ingredients.

Submitted by greenlady

Makes 80 servings

Calzoni Dough for a Crowd (makes 16 medium-large calzoni, each to be cut into 5 or more pieces - for parties, etc)

Recipe Ingredients for Calzoni Dough for a Croud

3/4 c water, lukewarm
6 tbsp active dry yeast (or up to 8)
4 tsp honey
4 c water, lukewarm
1 1/2 c olive oil
4 c whole wheat flour
4 tsp salt
3 c whole wheat flour, or as needed
2 tsp olive oil, or enough to coat bowl

Recipe Directions for Calzoni Dough for a Croud

  1. Put 3/4 c lukewarm water, yeast, and honey into a bowl and let sit until bubbly. This is called proofing the yeast, and will not take long, maybe 3 to 8 minutes. If your flour and yeast are very fresh, and your flour is a very fine grind, you will need to use the lesser amount of yeast. If your flour is courser or your ingredients are old, you will need more yeast. If your yeast is too old, it will not work at all sometimes. If it doesn't bubble, throw it out and start over with fresh yeast.

  2. Mix olive oil and remaining water. Add to proofed yeast with 4 cups of the flour. Beat vigorously until bubbles form. Beat in salt. This is easier to do if you have a heavy-duty mixer.

  3. Gradually add in more flour, mixing as you go, until the dough becomes cohesive. It will tend to pull away from the sides of the bowl as it is mixed. Dump out of bowl onto floured board and knead. You can use a heavy duty mixer to do this too, and it is easier, but kneading dough is both good exercise and therapeutic. And kinda fun.

  4. You may need more or less flour, depending on weather conditions, altitude, moisture content of your wheat, etc. Just play with it. The dough should feel soft but responsive, and supple like a baby's bottom.

  5. When the dough is ready, use the 2 tsp olive oil to coat the bottom and sides of a very large bowl. Put the dough in it, and turn it so the oil coats all sides, so it doesn't dry out as it raises.

  6. Put in a warm place and let it rise until it doubles in size. How long this takes depends on environmental factors, but usually takes a half hour to an hour. Go do something else for a little while.

  7. When the dough has risen, punch it. Literally. It will deflate. Then put it on a floured board again and knead again for few minutes (this must be done by hand this time). Divide the dough into 16 balls. Preheat the oven to 400 degrees.

  8. Wrap each ball in plastic wrap (except two) and set aside. You can place them in the refridgerator to prevent them from rising too fast again.

  9. Roll and pat the two balls of dough you kept out into 2 oblong shapes, about 1/4' thick. Place filling ingredients down the center (they're in another recipe). Gently pull the long edges to about 1/8" thick, and fold them over the filling. They should overlap. Pinch it along the seam you just made, and along the ends, to seal it. Turn it seam-side-down and put it on a greased baking sheet/pan.

  10. Bake at 400 degrees for about 15 minutes.

  11. While those are baking, prepare the next two, and repeat the process until done.

  12. When the calzoni are done, let cool on racks, then cut each diagonally (the short way) into 5 or more pieces. (The analysis assumes that you have cut each calzone into 5 pieces.) Depending on the fillings used, it may ooze out if it is not cooled enough... but it sure tastes better warm anyway, so enjoy the mess.

  13. Be aware that most people will eat much more than one serving, so prepare for them to go faster than you might think.



Nutrition Facts
Serving Size 30.7g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • No cholesterol
  • Low in sugar
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