Calzone (bread Machine Made)

We are too apt to forget that temptation to sin will rarely present itself to us in its true colors, saying, “I am your deadly enemy, and I want to ruin you forever in hell.” Oh no! Sin comes to us like Judas, with a kiss; like Joab, with outstretched hand and flattering words. The forbidden fruit seemed good and desirable to Eve; yet it cast her out of Eden. Walking idly on his palace roof seemed harmless enough to David; yet it ended in adultery and murder. Sin rarely seems (like) sin at first beginnings. Let us then watch and pray, lest we fall into temptation.

J.C. Ryle

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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“God is humble”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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