Yield: 1 Servings
Measure | Ingredient |
---|---|
\N small | (4)-- |
⅔ cup | Water |
1 tablespoon | Olive oil |
⅓ teaspoon | Salt |
¼ teaspoon | Oregano |
2 cups | Bread flour |
1 teaspoon | Yeast |
\N medium | (6)-- |
1 cup | Water |
1½ tablespoon | Olive oil |
½ teaspoon | Salt |
⅓ teaspoon | Oregano |
3 cups | Bread flour |
1½ teaspoon | Yeast |
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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