Yield: 6 calzones
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| 1 tablespoon | Olive or vegetable oil |
| 2½ cup | Gold Medal Better for Bread |
| \N \N | Flour |
| 1 teaspoon | Sugar |
| 1 teaspoon | Salt |
| 2¼ teaspoon | Fleischmann's Bread Machine |
| \N \N | Yeast |
| \N \N | Savory Filling (below) |
| 1 \N | Egg, slightly beaten |
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