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---------- Recipe via Meal-Master (tm) v8.05
Title: Calzone
Categories: Breadmaker, Italian
Yield: 1 Loaf
1 1/3 c -water
2 tb Olive oil
2/3 ts Salt
1/2 ts Oregano
4 c Bread flour
2 1/2 ts Yeast
------------------------------SPINACH
FILLING------------------------------
10 1/2 oz Frozen chopped spinach
Garlic powder
2 tb Olive oil
1 c Provolone cheese; grated +-
1 c Mozzarella cheese; grated +-
Remove dough from machine and roll it into circles of
approximately 8 inches. Spread filling on one half of
the circle leaving a border around it for closing.
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. Place on a lightly
greased baking pan. Let rise approx. 30 minutes. Brush
lightly with olive oil and bake at 500 degrees for
20-30 minutes or until puffed and golden. (I bake them
at 485 degrees for 15 minutes in my oven.)
The original recipe says to put 1 1/2 to 2 tablespoons
each or ricotta and grated mozzarella cheese in each
calzone. >> My favorite filling is the following......
SPINACH FILLING : Saute thawed spinach in olive oil
and garlic powder until all water has evaporated. (I
squeeze out excess liquid first) Mix cheeses into
spinach. You may substitute frozen chopped broccoli
for spinach.
I LOVE these!!! I serve them with a spaghetti sauce
that has sausage, peppers, onions, mushrooms, etc. and
they are GREAT! Hope you enjoy them! I used to eat
them at the mall and wish I knew how to make them! Let
us know what you think!
This recipe that we use is found in Donna German's
book II.
TTYL Sue Zoji S15 and Hitachi 101 Formatted by Elaine
Radis BGMB90B; APRIL '93
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