*  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.
 
  TTYL  Sue Zoji S15 and Hitachi 101 Formatted by Elaine Radis BGMB90B; AP=
 RIL '93
 
 
 
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