Name: Calzones
Ingredients: Crust:; 1 1/4 c Beer; warmed; 1 ts Salt; 2 tb Sugar; 1 tb Olive oil; 3 c Bread flour; 2 ts Yeast; Filling:; 4 Roma tomatoes; chopped; 3 Cloves garlic; minced; Fresh basil; chopped; 1 Chicken breast; cooked and chopped; Parmesan cheese; shredded; Feta cheese; crumbled

I have this day solemnly renewed my baptismal covenant and self-dedication, which I renewed when I was received into the communion of the church. I have been before God; and have given myself, all that I am and have to God, so that I am not in any respect my own: I can challenge no right in myself, I can challenge no right in this understanding, this will, these affections that are in me; neither have I any right to this body, or any of its members: no right to this tongue, these hands, nor feet: no right to these senses, these eyes, these ears, this smell or taste. I have given myself clear away, and have not retained anything as my own. I have been to God this morning, and told Him that I gave myself wholly to Him. I have given every power to Him; so that for the future I will challenge no right in myself, in any respect.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Bread maili, Breads, Quick/muffi	1	Servings

INGREDIENTS

		Crust:
1 1/4	c	Beer; warmed
1	ts	Salt
2	tb	Sugar
1	tb	Olive oil
3	c	Bread flour
2	ts	Yeast
		Filling:
4		Roma tomatoes; chopped
3		Cloves garlic; minced
		Fresh basil; chopped
1		Chicken breast; cooked and chopped
		Parmesan cheese; shredded
		Feta cheese; crumbled

INSTRUCTIONS

Choose your favorite method for making dough.  While you're waiting,
combine the tomatoes, garlic, and basil, and set aside.
Divide the dough into two balls, and roll one into a circle appx. 12" in
diameter.  Layer half of the circle with parmesan cheese, chicken, tomato
mixture, and a liberal dose of crumbled feta. Fold crust over and seal the
edges.  Repeat with other half of dough.
Bake at 350 for ~15-20 minutes.  When done, brush the crusts with melted
butter, and enjoy.
This makes two good-sized calzones . >From: Patti Beadles
<pattib@ichips.intel.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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