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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (147g) Recipe makes 8 servings |
||
| Calories 345 | ||
| Calories from Fat 122 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 6.6g | 32% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 38mg | 12% | |
| Sodium 787mg | 32% | |
| Potassium 223mg | 6% | |
| Total Carbohydrate 42.4g | 14% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 5.0g | ||
| Protein 12.6g | 25% | |
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You can create your own fillings for this very easy calzone. I don't use the pepperoni, but substitute cooked, chopped spinach. You can also add sauteed onions and peppers, olives, ricotta cheese...etc. I have also made small individual calzones to dip in Marinara Sauce...heaven! Kids love these.
SERVES 8
Ingredients
- 1 1/4 cups water
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon garlic powder
- 3 cups bread flour
- 1 teaspoon powdered milk
- 1 1/2 tablespoons white sugar
- 2 teaspoons active dry yeast
- 3/4 cup pizza sauce
- 4 ounces pepperoni, chopped
- 1 1/4 cups shredded mozzarella cheese
- 2 tablespoons butter, melted
Directions
1
Place water, salt, basil, oregano, garlic powder, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer.2
Select Dough cycle.3
After cycle ends, roll out dough on a lightly floured surface, shaping into a 16 x 10 inch rectangle.4
Transfer to a lightly greased cookie sheet.5
In a small bowl, mix together chopped pepperoni and mozzarella.6
Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling.7
Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling.8
Criss cross strips over filling, sealing with water.9
Brush top with melted butter.10
You can just fold over the sides without cutting the strips to make this process easier.11
It will taste just as good, but not look as nice.12
Be sure to seal the edges well.13
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
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- Course > Breads > Yeast
- Course > Lunch/Snacks
- Course > Main Dish > Savory Pies
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Occasion > Everyday
Featured Reviews for This Recipe
From: Indiana State Fair Girl
On Apr 28, 2008
OH MY GOSH!!!!!!!!! THIS IS THE BEST EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!! All my family LOVE LOVE LOVES this!!!!!!!!!!!! I made a mixture of about 2 tablespoon of melted butter, some garlic salt, and some Italian seasoning and brushed it on top before baking. I made six individual calzones, two for each person (only 3 of us were eating) with a little extra dough that I used for little breadsticks in the shape of our initials. Thanks for the fantastic recipe!!!!!!!! I am making this again tonight!!!!!!!!!!!!!!!!!!!!!!!!!! -Indiana State Fair Girl
From: JenniJenni
On Mar 5, 2008
This was excellent. We made two personal size pizzas and 5 calzones. Very chewy with a crispy bottom and not at all "cakey" or "bready"---if you know what i mean.
From: Dom & Gigi' s Mom
On Apr 19, 2006
I made this for my Italian husband and he raved about it. I made 7 or 8 individual calzones as my DH and I have very different tastes when it comes to pizza toppings. I made them early in the day and stuck them in the fridge. They came out perfect. One tip: make sure that you seal the edges completely or you will have a mess of sauce and cheese on you pan. I covered my pan with foil, thank goodness
From: debbillem
On Jun 8, 2003
this dough is outstanding!!! We are always on the look out for a good dough for pizza and this just might be it forever! We made the calzone exactly as instructed. It is a definate keeper! We use the dough for pizza next.
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