Sunbeam BM7800 manual Pizzas & Other Versatile Doughs - continued, Calzones, Pesto Filling

Pizzas & Other Versatile Doughs - continued

Calzones

Dough

Water 250ml

Olive oil 1 tablespoon

Salt ½ teaspoon

Sugar 1 teaspoon

Plain flour 400g (2½ cups)

Yeast 2½ teaspoons

Pesto Filling

6 sundried tomatoes

6 tablespoons pesto

1½ cups shredded mozzarella

1 cup mushrooms, sliced

¾cup chopped bacon 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

Water 250ml

Margarine 2 tablespoons

Egg 1 x 60g

Salt ½ teaspoon

Sugar 2 tablespoons

Plain flour 520g (3¼ cups)

Yeast 2½ teaspoons

Filling

Margarine, melted 3 tablespoons

Sugar ½ cup

Cinnamon 2 tablespoons

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 1¼ 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 ½ cup icing sugar, ¼ teaspoon vanilla essence and 2 tablespoons milk until thin enough to drizzle.

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