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Calzone (bread machine made)
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| Artist: |
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| Categories: |
Bakery, Breads, Italian, Pastry, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | --small (4)-- | | 2/3
| cup | Water | | 1
| tbsp | Olive oil | | 1/3
| tsp | Salt | | 1/4
| tsp | Oregano | | 2
| cup | Bread flour | | 1
| tsp | Yeast | | | --medium (6)-- | | 1
| cup | Water | | 1 1/2
| tbsp | Olive oil | | 1/2
| tsp | Salt | | 1/3
| tsp | Oregano | | 3
| cup | Bread flour | | 1 1/2
| tsp | Yeast |
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Procedures:
| 1 | Recipe by: donna german the bread machine cookbook ii calzone- remove dough from the machine and roll it into circles of approx. 8 inches in diameter. | | 2 | Spread filling on one half of the circle leaving a border around it for closing. | | 3 | 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. | | 4 | Place on a lightly greased baking or pizza pan. | | 5 | Let rise approx. 30 minutes. | | 6 | brush lightly with olive oil and bake in a preheated 500f oven for approximately 20 to 30 minutes or until puffed and golden. | | 7 | filling- place 1.5 to 2 t each of ricotta and grated mozzarella cheese in each calzone. | | 8 | Or use a stromboli filling. |
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