Calzone (bread machine made)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| small | (4)-- | |
| ⅔ | cup | Water |
| 1 | tablespoon | Olive oil |
| ⅓ | teaspoon | Salt |
| ¼ | teaspoon | Oregano |
| 2 | cups | Bread flour |
| 1 | teaspoon | Yeast |
| medium | (6)-- | |
| 1 | cup | Water |
| 1½ | tablespoon | Olive oil |
| ½ | teaspoon | Salt |
| ⅓ | teaspoon | Oregano |
| 3 | cups | Bread flour |
| 1½ | teaspoon | Yeast |
Directions
Calzone- Remove dough from the machine and roll it into circles of approx.
8 inches in diameter. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking or pizza pan. Let rise approx. 30 minutes.
Brush lightly with olive oil and bake in a preheated 500F oven for approximately 20 to 30 minutes or until puffed and golden.
Filling- place 1½ to 2 T each of ricotta and grated mozzarella cheese in each calzone. Or use a stromboli filling.
Recipe By : Donna German The Bread Machine Cookbook II From: Western Mexican Cookbook
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