---------- Recipe via Meal-Master (tm) v8.05
       Title: Calzone
  Categories: Breadmaker, Italian
       Yield: 1 Loaf
        1 1/3 c  -water
       2 tb Olive oil
     2/3 ts Salt
     1/2 ts Oregano
       4 c  Bread flour
   2 1/2 ts Yeast
  10 1/2 oz Frozen chopped spinach
            Garlic powder
       2 tb Olive oil
       1 c  Provolone cheese; grated +-
       1 c  Mozzarella cheese; grated +-
   Remove dough from machine and roll it into circles of
   approximately 8 inches. 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 side 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 with olive oil and bake at 500 degrees for
   20-30 minutes or until puffed and 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 and grated mozzarella cheese in each
   calzone. >> My favorite filling is the following......
   SPINACH FILLING : Saute thawed spinach in olive oil
   and garlic powder until all water has evaporated. (I
   squeeze out excess liquid first) Mix cheeses into
   spinach. You may substitute frozen chopped broccoli
   for spinach.
   I LOVE these!!! I serve them with a spaghetti sauce
   that has sausage, peppers, 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 know 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; APRIL '93