Recipe: Calzone (bread machine dough cycle)

BREAD MACHINE CALZONE

SMALL:
2/3 cup water
1 tablespoon olive oil
1/3 teaspoon salt
1/4 teaspoon oregano
2 cups bread flour
1 teaspoon yeast

MEDIUM:
1 cup water
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/3 teaspoon oregano
3 cups bread flour
1 1/2 teaspoons yeast

FOR THE FILLING:*
Ricotta cheese
Shredded mozzarella cheese

Process in bread machine according to manufacturer's directions on dough cycle.

When ready, remove dough from the machine and roll it into circles of approximately 8-inches in diameter.

Place 1 1/2 to 2 tablespoons each of ricotta and grated mozzarella cheese in each calzone. 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 approximately 30 minutes.

Brush lightly with olive oil.

Bake in a preheated 500 degree F oven for approximately 20 to 30 minutes or until puffed and golden.

*Or use a stromboli filling.

Adapted form source: Donna German The Bread Machine Cookbook II