Savory Calzones Recipe
Yield: 6 calzonesRecipe by luhu.jp
Ingredients:
1 cup: Water,
1 tsp: Salt,
1 tbsp: Olive or vegetable oil,
2 1/4 tsp: Fleischmanns Bread Machine,
2 1/2 cup: Gold Medal Better for Bread,
Yeast,
Flour,
Savory Filling, below
1 tsp: Sugar,
1: Egg, slightly beaten
Directions:
1. Measure carefully, placing all ingredients except Savory Filling
and egg in bread machine pan in order recommended by the
manufacturer. 2. Select Dough/Manual cycle. 3. Heat oven to 375F.
Grease cookie sheet. Divide dough into 6 equal pieces. Rol each piece
into 7-inch circle on lightly floured surface with floured rolling
pin. Add Savory Filling. 4. Fold dough over filling; fold edge up and
pinch secuely to seal. Place on cookie sheet. Brush with egg. Bake 25
to 30 minutes or until golden brown.
SAVORY FILLING: 6 sun-dried tomato halves (not oil-packed) 6 tb pesto
1 1/2 c shredded mozzarella or provolone cheese (6 oz.) 4 oz.
Canadian-style bacon or ham, cut into thin strips (about 1 cup) 1 c
sliced mushrooms (3 oz.) Freshly ground pepper Soak tomatoes in 1 cup
very hot water about 10 minutes or until softened; drain and finely
chop. Spread 1 tablespoon pesto on each circle to within 1 inch of
edge. Layer cheese, bacon, mushrooms and tomatoes on half of each
circle to within 1 inch of edge. Sprinkle with pepper.
Per Calzone: Calories 460; Protein 21g; Carbohydrate 49g; Fat 20g;
Cholesterol 60mg; Sodium 850mg *From the Gold Medal Four Bread Machine
Recipes cookbook* -Posted for you by Michelle Bruce
Submitted By MICHELLE BRUCE On 02-12-95
Source from luhu.jp
and egg in bread machine pan in order recommended by the
manufacturer. 2. Select Dough/Manual cycle. 3. Heat oven to 375F.
Grease cookie sheet. Divide dough into 6 equal pieces. Rol each piece
into 7-inch circle on lightly floured surface with floured rolling
pin. Add Savory Filling. 4. Fold dough over filling; fold edge up and
pinch secuely to seal. Place on cookie sheet. Brush with egg. Bake 25
to 30 minutes or until golden brown.
SAVORY FILLING: 6 sun-dried tomato halves (not oil-packed) 6 tb pesto
1 1/2 c shredded mozzarella or provolone cheese (6 oz.) 4 oz.
Canadian-style bacon or ham, cut into thin strips (about 1 cup) 1 c
sliced mushrooms (3 oz.) Freshly ground pepper Soak tomatoes in 1 cup
very hot water about 10 minutes or until softened; drain and finely
chop. Spread 1 tablespoon pesto on each circle to within 1 inch of
edge. Layer cheese, bacon, mushrooms and tomatoes on half of each
circle to within 1 inch of edge. Sprinkle with pepper.
Per Calzone: Calories 460; Protein 21g; Carbohydrate 49g; Fat 20g;
Cholesterol 60mg; Sodium 850mg *From the Gold Medal Four Bread Machine
Recipes cookbook* -Posted for you by Michelle Bruce
Submitted By MICHELLE BRUCE On 02-12-95
Source from luhu.jp