Oster Bread & Dough Maker manual Calzones, Pesto Filling

Calzones

Dough:	Pesto Filling:
1 cup water	6 sun-dried tomato halves
1 tablespoon olive or vegetable oil	(not oil-packed)
2 1/2 cups Gold Medal® Better for Bread™ flour	6 tablespoons pesto
1 teaspoon sugar	1 1/2 cups shredded mozzarella
1 teaspoon salt	or provolone cheese (6 ounces)
	4 ounces Canadian-style bacon,
2 1/4 teaspoons regular active dry yeast	cut into thin strips (about 1 cup)
OR	1 cup sliced mushrooms
2 1/4 teaspoons bread machine yeast or	Freshly ground pepper
quick-acting active dry yeast	1 egg, slightly beaten

DIRECTIONS:

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.

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