Guest guest Posted April 26, 2012 Report Share Posted April 26, 2012 Slightly off-topic: A group of us are making calzones to be served at our church's Mother-Daughter Banquet on the 12th. Here's my dilemma ... We ran a trial run last week using frozen bread dough for convenience. I wasn't happy with the process or the results - the dough was too elastic and would hold it's rolled-out shape. This week we'll try using pizza dough. Does anyone have a pizza dough recipe that uses their VM? Can I hope to have better results than with the frozen bread dough? If you do have a recipe, can it be made a few days in advance so as to have enough prepared for a calzone-making evening? Can we freeze the calzones for a few days prior to the banquet? ... bake then freeze, or freeze before baking? Any help will be greatly appreciated. We're coming down to crunchtime and I'm getting a little concerned. Thanks so much! O taste and see that the Lord is good: blessed is the man that trusteth in him. Ps. 34:8 Quote Link to comment Share on other sites More sharing options...
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