Mellerware 26550550W manual Calzones, Cinnamon Rolls, Dough Pesto Filling, Dough Filling

Pizzas & Other Versatile Doughs - cont.

Calzones

Dough				Pesto Filling
Water 250ml				6 sundried tomatoes
Olive oil 1 tablespoon				6 tablespoons pesto
Salt 1/2 teaspoon				11/2 cups shredded mozzarella
Sugar 1 teaspoon				1 cup mushrooms, sliced
Plain flour 400g (2	1/	2	cups)	3/	4	cup chopped bacon
Yeast 21/2 teaspoons				Salt/pepper to taste

1 egg, lightly beaten, for brushing

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.

Cinnamon Rolls

Dough	Filling
Water 250ml	Margarine, melted 3 tablespoons
Margarine 2 tablespoons	Sugar 1/2 cup
Egg 1 x 60g	Cinnamon 2 tablespoons
Salt 1/2 teaspoon
Sugar 2 tablespoons
Plain flour 520g (3 1/4 cups)
Yeast 21/2 teaspoons

1.Remove completed dough from bread pan. Grease and line a 25cm square baking pan.

2.Mix sugar and cinnamon. Roll out dough into 45 x 22cm rectangle on lightly floured surface. Brush with margarine; sprinkle with sugar-cinnamon mixture. 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 1/4 hours or until doubled in size.

4.Place in pre-heated oven and bake for 30 minutes at 180°c or until golden brown. Lightly drizzle with glaze.

Glaze: Mix 1/2 cup icing sugar, 1/4 teaspoon vanilla essence and 2 tablespoons milk until thin enough to drizzle.

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