• In the bowl of a stand mixer fitted with the dough hook attachment or a large mixing bowl, combine water, sourdough starter, butter, sugar and salt.
• Add in the flour one cup at a time and mix for 5-7 minutes in the mixer, or do a few stretch and folds over a couple of hours to develop the gluten if not using a mixer.
• Place ball of dough in plastic wrap or in an airtight bowl and allow to ferment at room temperature overnight, or in the refrigerator for up to a week.
• The next morning, or when you’re ready to bake the sourdough calzones, preheat the oven to 425 degrees.
• Divide dough into 6 equal pieces.  To make smaller calzones, divide the dough into 8 equal pieces.
• Mix up filling ingredients.  If browning the meat fresh and not using leftovers, I like to cook it in a cast iron skillet.  Then add my other ingredients right into the same pan.
• On a lightly floured surface, roll each dough ball into a circle using a rolling pin.
• Place approximately ½ cup of filling into the center of each dough circle.
• Fold the calzone dough to make a half circle and pinch the edges closed.
• Brush the dough with melted butter or olive oil.
• Place on a sheet of parchment paper and bake on a prepared baking sheet or place on a preheated pizza stone using a pizza peel.
• Bake for 20-25 minutes or until golden brown.
• Enjoy fresh, or allow to cool and place in quart ziplock bags and put in the freezer.  Will keep in the freezer for up to 3 months.  You can also freeze unbaked calzones, and bake directly from the freezer.

To thaw baked calzones

• Place on a cookie sheet in the oven and bake until warmed through.
• Microwave for 1-2 minutes until warmed through
• If it’s a warm day and we’re out and about, we will sometimes put these on the dash of our vehicle to thaw and warm while we’re working.