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
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
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