1 cup water
1 tablespoon olive or vegetable oil
2 1/2 cups Gold Medal® Better for Bread™ flour
1 teaspoon sugar
1 teaspoon salt
2 1/4 teaspoons regular active dry yeast
2 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is
displayed indicating the 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.
6 sun-dried tomato halves
6 tablespoons pesto
1 1/2 cups shredded mozzarella
or provolone cheese (6 ounces)
4 ounces Canadian-style bacon,
cut into thin strips (about 1 cup)
1 cup sliced mushrooms
Freshly ground pepper
1 egg, slightly beaten