Oster 5844 User Manual page 52

Calzones
Dough:
1-1/2 cups water
2 tablespoon olive or vegetable oil
4-1/2 cups bread flour
2 teaspoon sugar
1 teaspoon salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
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
Pesto Filling:
6 sun-dried tomato halves
(not oil-packed)
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