Calzones - Oster 5839 Manual

Calzones

Dough:
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
OR
2 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is
displayed, indicating one 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.
51
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