| 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
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