October 20, 2010 4 comments
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The first time I tried to make calzone dough I used a recipe that didn’t say it was intended to be made in a bread machine (on the “dough” cycle) and it was a disaster. I had hoped it would be all ready to go by the time I got home and when I looked in the machine it was a goopy mess, I was so distraught. When I found this recipe I was excited that it was actually intended for a bread machine. I think the thing that I loved about this dough was the basil and garlic mixed in. It was so yummy I twisted the extra dough into breadsticks that we had along side our tasty calzones.

Source: Better Homes and Gardens

1 c. water
2 tbsp olive oil
3 c. bread flour
2 tsp. dried basil, crushed
1 tsp. bottled minced garlic
3/4 tsp. salt
1-1/4 tsp. active dry yeast or bread machine yeast
12 oz. lean ground beef, or meat of your choice
3/4 c. sliced fresh mushrooms
1/3 c. chopped green pepper
3/4 c. shredded mozzarella cheese
3/4 c. pizza sauce
1 egg, scrambled with 1 tbsp. water

Add the first 7 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer’s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes. Meanwhile, for filling; in a large skillet cook the ground beef, mushrooms, and green pepper until meat is brown. Remove from heat; drain off fat. Stir in the cheese and the pizza sauce. Divide the dough in half. On a lightly floured surface, roll each half into a 10-inch square. Cut each square into four 5-inch squares. Divide the filling among the squares; moisten edges. Lift a corner of each square and stretch to opposite corner over filling. Seal edges by pressing with tines of a fork. Transfer calzones to greased baking sheets. Prick tops with a fork. Brush with egg wash. Do not let rise. Bake in a 425 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool slightly on wire racks. If desired, serve calzones with additional warmed pizza sauce.

[My 2 Cents]
Use whatever toppings you want for the innerds. The possibilities are endless. When we made ours we just had pepperoni and cheese, next time I’m doing the works! Oh yeah, the egg wash helps brown the top of the dough beautifully while baking.

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4 comments on “Calzones
  1. Sarah Swenson

    So I tried these but made my filling with chopped chicken breast, spinach, artichoke hearts, sundried tomatoes, parm and moz cheese, garlic, salt, pepper, and a lil EVOO. To die for! I wanted to try it for a while, but like you, could not find the right dough! Thanks buddy!

    1. Yvonne of TriedandTasty.com

      So your version of the innerds sounds absolutely amazing and I can’t wait to try it! Yum – thanks for sharing, didn’t you just LOVE the dough… it’s SO good!

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