Calzones
Dough: Pesto Filling:
1-1/2 cups water 6 sun-dried tomato halves
2 tablespoon olive or vegetable oil (not oil-packed)
4-1/2 cups bread flour 6 tablespoons pesto
2 teaspoon sugar 1-1/2 cups shredded mozzarella
1 teaspoon salt or provolone cheese (6 ounces)
4 ounces Canadian-style bacon,
3 teaspoons regular active dry yeast cut into thin strips (about 1 cup)
OR 1 cup sliced mushrooms
3 teaspoons bread machine yeast or Freshly ground pepper
quick-acting active dry yeast 1 egg, slightly beaten
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all dough ingredients in bread pan in order listed.
3. Insert bread pan, close lid and plug in.
4. Press SELECT until setting number 9 is displayed. Press START.
5. Heat oven to 375∞ F.
6. Grease two cookie sheets. 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.
7. Fold dough over filling; fold edge up and pinch securely to seal. Place on cookie sheets.
Brush with egg.
8. Bake 25 to 30 minutes or until golden brown.
50
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