| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Breads, Muffins & r | 1 | Servings | |
INGREDIENTS
| sm | (4)– | |
| 2/3 | c | Water |
| 1 | tb | Olive oil |
| 1/3 | ts | Salt |
| 1/4 | ts | Oregano |
| 2 | c | Bread flour |
| 1 | ts | Yeast |
| md | (6)– | |
| 1 | c | Water |
| 1 1/2 | tb | Olive oil |
| 1/2 | ts | Salt |
| 1/3 | ts | Oregano |
| 3 | c | Bread flour |
| 1 1/2 | ts | Yeast |
INSTRUCTIONS
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 1.5 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”