Measure ingredients into baking pan in the order recommended by the manufacturer. Select Dough Cycle.
Remove the dough to a lightly floured board. Cover with a large bowl and let the dough rest for 10 to 15 minutes. Divide the dough into 10 portions. Roll out each into a 6-inch circle.
Prepare filling of your choice. Place filling on one-half of each circle. Fold in half, sealing edges tightly. Cover and let rise in a warm, draft-free place until doubled in volume.
Bake in preheated oven for 20 to 25 minutes or until the calzone sound hollow when tapped on the bottom.
Description:
"Bread machine dough for pocket sandwiches"
Notes: Serving Ideas : Ham and Swiss Cheese Filling10 oz. sliced cooked ham
10
NOTES : Make ahead, wrap individually and store in an airtight container in the refrigerator for a few days or in the freezer for up to one month.
For smaller, cocktail size calzone, divide dough into 20 portions and roll out each into a 3-inch circle. Use half the amount of filling for each. Bake for 15-20 minutes.
Remove the dough to a lightly floured board. Cover with a large bowl and let the dough rest for 10 to 15 minutes. Divide the dough into 10 portions. Roll out each into a 6-inch circle.
Prepare filling of your choice. Place filling on one-half of each circle. Fold in half, sealing edges tightly. Cover and let rise in a warm, draft-free place until doubled in volume.
Bake in preheated oven for 20 to 25 minutes or until the calzone sound hollow when tapped on the bottom.
Description:
"Bread machine dough for pocket sandwiches"
Notes: Serving Ideas : Ham and Swiss Cheese Filling10 oz. sliced cooked ham
10
NOTES : Make ahead, wrap individually and store in an airtight container in the refrigerator for a few days or in the freezer for up to one month.
For smaller, cocktail size calzone, divide dough into 20 portions and roll out each into a 3-inch circle. Use half the amount of filling for each. Bake for 15-20 minutes.
