Buttery Calzones with Vegan Option

My calzone recipe is about as old as my son.  It is our family favorite.  There was actually a time when we had calzones almost the whole week, not just because I'm a creature of habit, but because they are really that good.  

Ingredients

Dough (Yields 4 calzones): 

2 1/2 C all-purpose flour

1 package yeast

1 C sink-hot water

1 T sugar

1 T salt

1 T garlic powder

Filling:

To your desire, but my favorites are mushrooms, onions, spaghetti sauce, cheese (Daiya), pine nuts, and spinach.

Mix water, yeast, and sugar into a bowl.  Set aside until bubbly.  Add into large mixing bowl with flour and remainder ingredients.  This dough is quite yeasty, which is my delight.  If you prefer more of a flaky calzone, add 1 t baking powder and 1/2 t baking soda to your recipe, omitting any rise time outside of the oven's preheat.  I mix with my own hands -- I find it works the best with doughs (I don't use a bread machine of any sort).  Divide dough into four.

Sprinkle flour on parchment to prevent eccesive stickiness as you handle dough.  Roll dough into desired pie size.  Spoon spaghetti sauce onto half of dough, leaving edges (maybe a cm round about) clear.  Add your additional toppings, cheese last.  Fold over and pinch edges.  If flour has left dough too dry, you can revive the stickiness with a dash of water on the edges.  Let rise up to 30 minutes.  Bake on bottom rack at 375 for 20 minutes.  Remove from oven and rub butter (I use coconut oil) on top of calzones.  Sprinkle more salt and garlic powder, and place back in oven until desired golden color, or up to 10 minutes more.  They are extremely hot coming out, so allow some cool-down.