Calzones
Dough: Pesto Filling:
1 cup water 6 sun-dried tomato halves
1 tablespoon olive or vegetable oil (not oil-packed)
2 1/2 cups Gold Medal
®
Better for Bread™ flour 6 tablespoons pesto
1 teaspoon sugar 1 1/2 cups shredded mozzarella
1 teaspoon salt or provolone cheese (6 ounces)
4 ounces Canadian-style bacon,
2 1/4 teaspoons regular active dry yeast cut into thin strips (about 1 cup)
OR 1 cup sliced mushrooms
2 1/4 teaspoons bread machine yeast or Freshly ground pepper
quick-acting active dry yeast 1 egg, slightly beaten
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is
displayed, indicating one Dough Cycle. Press START.
2. Heat oven to 375°. Grease cookie sheet. Soak tomatoes in 1 cup very hot water about 5 minutes or until
softened; drain and finely chop. Divide dough into 6 equal parts. Roll each part into 7-inch circle
on lightly floured surface with floured rolling pin. 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.
3. Fold dough over filling; fold edge up and pinch securely to seal. Place on cookie sheet. Brush with egg.
Bake 25 to 30 minutes or until golden brown. 6 calzones.
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