I call this recipe "pizza pockets" but actually, any flavor filling works well. The "magic" is in the dough; it is on the slightly sweet side but (as unlikely as it sounds) it compliments a savory filling perfectly.
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Originally, this was a dough that my German Russian ancestors used for a hot and savory ham and sauerkraut sandwich. I decided to experiment with various fillings and they have been such a big hit with picky-picky hubby, that I've made them twice this week. 
I've made calzones for years, but these are so much better...not bready or doughy at all and the dough raises just enough (as it bakes) to make the perfect sandwich...light, crispy and delicious.

 DOUGH
3/4 cup very warm water
1/2 cup sweetened condensed milk (not evaporated) 1/4 cup vegetable oil
2 tablespoons sugar
1 large egg (room temperature)
3 1/2 cups all purpose flour
2 tablespoons dry active yeast
1 teaspoon salt

Mix the warm water (hottest out of your tap) with the sweetened condensed milk, vegetable oil and sugar and salt. The hot tap water will cool down when you mix it with the oil and milk (so it won't hurt the yeast). Next, whisk in the egg and the yeast. Let this sit for 10 minutes.

NOTE: When you first mix up this dough, it will seem stiff and dense. Don't let that freak you out...just follow these instructions and it will bake up beautifully.

After the yeast mixture has rested for 10 minutes, add the flour (a stand mixer is easiest) and mi...