Savory calzones

6 calzones

Ingredients

QuantityIngredient
1cupWater
1tablespoonOlive or vegetable oil
cupGold Medal Better for Bread
Flour
1teaspoonSugar
1teaspoonSalt
teaspoonFleischmann's Bread Machine
Yeast
Savory Filling (below)
1Egg, slightly beaten

Directions

1. Measure carefully, placing all ingredients except Savory Filling and egg in bread machine pan in order recommended by the manufacturer. 2. Select Dough/Manual cycle. 3. Heat oven to 375F.

Grease cookie sheet. Divide dough into 6 equal pieces. Rol each piece into 7-inch circle on lightly floured surface with floured rolling pin. Add Savory Filling. 4. Fold dough over filling; fold edge up and pinch secuely to seal. Place on cookie sheet. Brush with egg. Bake 25 to 30 minutes or until golden brown.

SAVORY FILLING: 6 sun-dried tomato halves (not oil-packed) 6 tb pesto 1½ c shredded mozzarella or provolone cheese (6 oz.) 4 oz.

Canadian-style bacon or ham, cut into thin strips (about 1 cup) 1 c sliced mushrooms (3 oz.) Freshly ground pepper Soak tomatoes in 1 cup very hot water about 10 minutes or until softened; drain and finely chop. Spread 1 tablespoon pesto on each circle to within 1 inch of edge. Layer cheese, bacon, mushrooms and tomatoes on half of each circle to within 1 inch of edge. Sprinkle with pepper.

Per Calzone: Calories 460; Protein 21g; Carbohydrate 49g; Fat 20g; Cholesterol 60mg; Sodium 850mg *From the Gold Medal Four Bread Machine Recipes cookbook* -Posted for you by Michelle Bruce Submitted By MICHELLE BRUCE On 02-12-95