by | Mar 12, 2017 | Dinner, Entrée, Heavenly Recipes | 0 comments


MOL Kitchen
Dairy-free and delicious, this Italian inspired cuisine is a perfect main dish for your next Sabbath menu!
Prep Time 28 minutes
Cook Time 20 minutes
Total Time 2 hours 38 minutes
Course Entrée
Servings 8 Calzones


Calzone Crust

Calzone Filling (sequence, per circle)


  • In a medium size bowl, place the warm water, olive oil, yeast, and honey, and whisk for 30 seconds to combine.
  • Allow mixture to sit for 10 minutes in a warm place. After 10 minutes, the mixture should be foamy.
  • Add the salt, and stir.
  • Next, add both types of flour, and mix using your clean hands to do the work.
  • Transfer the dough to a floured work surface, and knead the dough for 5 – 7 minutes (or until smooth and elastic).
  • Lightly oil a large bowl with a little olive oil. Transfer the ball of dough to the bowl.
  • Roll the dough around the inside of the bowl, to thoroughly coat it with the oil. Cover the bowl with a clean towel, or loosely place cling wrap over the bowl's edge.
  • Place the bowl in a warm place, and leave the dough to rise for 1 hour (or until doubled in bulk).
  • After the dough has doubled in size, punch down, and turn it out onto a floured work surface.
  • Knead the dough a few times, place in bowl, cover the top of the dough, and leave for 20 minutes.
  • Divide the dough into 8 pieces. Using a rolling pin, roll out the eight pieces of dough to form 6-inch circles.
  • Place filling on one half of each circle of dough, leaving a 1/2-inch border around the edge.
  • Brush a little water around the edge of each circle of dough.
  • Fold the dough over to enclose the filling, and crimp the edges closed with your fingers; and then fold up the edges 1/2-inch to form a decorative border.
  • Transfer the filled calzones to a non-stick cookie sheet, and bake at 450° F for 20 minutes.
  • Allow calzones to cool, and store in the refrigerator or freezer.
  • NOTE: These calzones are very delicious, however we must wait to eat them. Please avoid eating them on the same day that they are made, as the yeast is still active and can hurt the delicate lining of the stomach. (Please see Spirit of Prophecy reference below)
  • After such time... Eat and Enjoy - to the Glory of God! (1 Corinthians 10:31)


Bread should be light and sweet. Not the least taint of sourness should be tolerated. The loaves should be small, and so thoroughly baked that, as far as possible, the yeast germs shall be destroyed. When hot, or new, raised bread of any kind is difficult of digestion. It should never appear on the table. This rule does not, however, apply to unleavened bread. Fresh rolls made of wheaten meal, without yeast or leaven, and baked in a well-heated oven, are both wholesome and palatable.... 
{Counsels on Diet and Foods, pg 316; par. 4}
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!
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