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Desserts/Dessert Calzone Dough


QUESTION: Hello Frances,

You shared a recipe for a calzone dough with me awhile back that worked out great. Thanks again!

I was wondering if I could modify it for dessert calzones. Eliminate the salt and pepper?

Thank you.


ANSWER: Dear Rich,

Great to hear from you again and happy the recipe worked for you.

Yes can use that dough recipe but you might want to add a little more yeast and sugar.

If I was going to make dessert dough however, I would want a lighter, flakier dough.  You might like to look at some of my sweet dough recipes on this page

Let us know what you try and how it turns out.

Best Regards,


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QUESTION: Thanks Fran:-) Can't wait to try it!

Just have two quick questions though, about the basic sweet dough. One, can I use evap milk? And two, the recipe says two packages of dry yeast. I can't get my yeast in small packs, so how much would two packages measure out to? Two Tablespoons?

Thank you.

Dear Rich,

Two Tablespoons of yeast is correct; one tablespoon for each package.

Do you have powdered milk? This would work much better than evaporated milk. If you have to use evaporated, I would dilute it with some water. Maybe start with 4 Tablespoons of water and fill with the evaporated milk to 1/2 cup for this recipe.



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I started cooking and baking when I was eight years old which gives me over fifty years of experience. My love has always been desserts. Although I am sure there is a question out there that I cannot answer, I have yet to come across it.


My experience includes both domestic and professional. My husband and I both came from large families and we had four children of our own. I have cooked and baked for all of the holidays, birthdays, graduations and weddings. Professionally, I trained in a French restaurant and worked at various country clubs and at the Grand Floridian Hotel at Walt Disney World.

I have several articles and restaurant reviews published on ezine article, buzzle, article biz, and several others. I have authored two cookbooks and am currently working on a third.

I am certified by master chef Paul Bucose.

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