Sunbeam BM3400 Instruction/Recipe Booklet page 37

BM3400 Bakehouse Inst.
Caramel Pecan Rolls
Dough
Tandaco dry yeast
Plain flour
Sugar
Salt
Egg
Margarine
Water
1. Remove completed dough from bread pan. Grease and line a 22cm square baking pan.
2. Mix margarine, brown sugar, pecan halves and cinnamon.
3. Roll out dough into 45cm x 22cm rectangle on lightly floured surface.
Spread with filling. Roll up beginning at short side.
Pinch edge of dough into roll to seal. Cut into 2.5cm slices and place in pan.
3. Cover and allow to rise for 1 hour or until doubled in size.
4. Place in a pre-heated oven and bake for 30 minutes at 180˚C or until golden brown.
Calzones
Dough
Tandaco dry yeast
Plain flour
Sugar
Salt
Olive Oil
Water
1. Remove completed dough from bread pan. Line a baking tray with greaseproof paper. Heat
oven to 180˚C.
2. Divide dough into 6 equal parts. Roll each part into 18cm circle on a lightly floured surface with
a rolling pin. Spread a layer of pesto onto each circle within 2cm of edge.
3. Layer cheese, bacon, mushrooms and tomatoes on half of each circle within 1 inch of edge.
Sprinkle with salt and pepper.
4. Fold dough over filling; fold edge up and pinch securely to seal. Place on baking tray. Brush with
egg. Bake 25-30 minutes or until golden brown.
Makes 6.
21/1/00 2:16 PM
1
2 / teaspoons
2
1
520g (3 / cups)
4
2 tablespoons
1
/ teaspoon
2
1 x 60g
2 tablespoons
250ml
1
2 /
teaspoons
2
1
400g (2 / cups)
2
1 teaspoon
1
/
teaspoon
2
1 tablespoon
250ml
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Page 37
Filling
Margarine, melted
Brown sugar
Pecan halves
Cinnamon
Pesto Filling
6 sundried tomatoes
6 tablespoons pesto
1
/
1 cups shredded mozzarella
2
1 cup mushrooms, sliced
3
/ cup chopped bacon
4
salt/pepper to taste
1 egg, lightly beaten, for brushing
80g
1
/ cup
2
2
/ cup
3
2 teaspoons