AFFILIATE_ID -1 DIRECTIONS 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" INGREDIENTS DESCRIPTION water DIRECTION MEASUREMENT cups QUANTITY 1 1/2 DESCRIPTION skim dry milk DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION salt DIRECTION MEASUREMENT teaspoons QUANTITY 1 1/2 DESCRIPTION sugar DIRECTION MEASUREMENT tablespoons QUANTITY 2 DESCRIPTION shortening DIRECTION MEASUREMENT tablespoons QUANTITY 3 DESCRIPTION bread flour DIRECTION MEASUREMENT cups QUANTITY 4 DESCRIPTION bread machine yeast DIRECTION MEASUREMENT teaspoon QUANTITY 1 KEYWORDS Main Dish NAME Calzone NOTE 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. NUTRITION PREP_TIMES SERVINGS 10 SOURCE TYPE 102