Oster deluxe bread and dough maker manual Calzones, Pesto Filling

Calzones

Dough:

1 cup water

1 tablespoon olive or vegetable oil

2 l/2 cupr Gold Medal Better for BreadTM flour

1 teaspoon sugar

1 teaspoon salt

2 114 teaspoons regular active dry yeast

OR

2 114 teaspoons bread machine yeast or quick-acting active dry yeast

Pesto Filling:

6 sun-dried tomato halves (not oil-packed)

6 tablespoons pesto

1 l/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

DIRECTIONS:

1.Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.

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 ww.

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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