Making Calzone Question re:Crust part

[being]

I have some calzone-dough that I was dehydrating, and it was getting dry enough to go on to the next step, and I found I won't have enough time to finish the assemblage etc. until tomorrow...

Can I leave those crusts not fully dehydrated until tomorrow safely... and do you think room temp, fridge or freezer?? It'll be a solid 24 hours until I'll have time.. (should plan better next time :rolleyes: )

The reason I worry is because the inside of the thicker pieces are still pretty much 'raw' raw inside... I don't think I should leave it sit out, but I wonder if the fridge will just make it soggy??

Help! :eek:

[tvillemom]

My .02 cents, and I may not be right.....If it were me, I would place my calzone crust, covered in plastic wrap, in the fridge until I can finish. I actually kinda had the same problem, where I ended up dehydrating probably overnight instead of what 5 hours at first....I probably dehydrated 8-10 hours or so in the beginning...but mine still turned out good. Before I put all my "filling" ingredients on the crust, I dabbed alittle water onto the crust and let it "soak in" alittle (mind you a SMALL amount of water just to make it damp!) That way everything "stuck" together! I thought mine turned out fabulous!! Good luck. It is one of those things that seems hard to "plan" out!! Seems like my "times" get interupted by...life! Good luck.
Wendi