European Recipes:Italian recipes: Calzone3

* Exported from MasterCook *

                                  CALZONE

Recipe By     : =

Serving Size : 1    Preparation Time :0:00
Categories    : Breadmaker                       Italian

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                         SUE FERGUSON   (WVTD97B)
    1 1/3 cup           water
    2      tablespoon    Olive oil
      2/3 teaspoon      Salt
      1/2 teaspoon      Oregano
    4      cup           Bread flour
    2 1/2 teaspoon      Yeast
                         -----SPINACH FILLING-----
   10 1/2 ounce         Frozen chopped spinach
                         Garlic powder
    2      tablespoon    Olive oil
    1      cup           Provolone cheese -- grated +-
    1      cup           Mozzarella cheese -- grated +-

Remove dough from machine and roll it into circles of approximately 8 inc=
hes. Spread filling on one half of the circle leaving a border around it =
for closing.
Close the >> calzone by folding the unfilled side on top of the filled si=
de and crimping the edges closed with your fingers or a fork. Place on a =
lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly wi=
th olive oil and bake at 500 degrees for 20-30 minutes or until puffed an=
d golden. (I bake them at 485 degrees for 15 minutes in my oven.) =

The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta a=
nd grated mozzarella cheese in each calzone. >> My favorite filling is th=
e following......

SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder un=
til all water has evaporated. (I squeeze out excess liquid first) Mix che=
eses into spinach. You may substitute frozen chopped broccoli for spinach=
=2E

I LOVE these!!! I serve them with a spaghetti sauce that has sausage, pe=
ppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I=
used to eat them at the mall and wish I knew how to make them! Let us kn=
ow what you think! =

This recipe that we use is found in Donna German's book II.