This dough was made with 3% brewer's yeast (nutritonal supplement), and fermented at room temperature for 16 hours.
I intended to ball up the dough after a 16 hour bulk fermentation, but decided to just divide and make calzones. The timing was about right- I had some roast pork (medium rare) coming out of the oven, so I sliced some up. I used the pork along with some rocket, watercress (rocket in one calzone/ watercress in another), mozzarella, roasted bell peppers, tomato slices and a swig of EVOO to fill the 'zones.
I even made some mini rolled calzones filled with brocolli, paprika rubbed bacon, black pepper, mozzarella & tomato. They were all gobbled up pretty fast.
The dough was flavorful, the fillings were steamy hot and fresh tasting.