| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breads, Italian, Muffins & r | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Water |
| 1 | T | Olive oil |
| 1/3 | t | Salt |
| 1/4 | t | Oregano |
| 2 | c | Bread flour |
| 1 | t | Yeast |
| 1 | c | Water |
| 1 1/2 | T | Olive oil |
| 1/2 | t | Salt |
| 1/3 | t | Oregano |
| 3 | c | Bread flour |
| 1 1/2 | t | Yeast |
INSTRUCTIONS
4 6 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
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Nutrition (calculated from recipe ingredients)
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Calories: 2806
Calories From Fat: 400
Total Fat: 45.9g
Cholesterol: 0mg
Sodium: 1969.4mg
Potassium: 796.2mg
Carbohydrates: 501.6g
Fiber: 19.5g
Sugar: 2.2g
Protein: 86.2g