Calzones
Bread Machine Calzones
Nutrition Facts
4
595.16
153.49
17.11g
26.33%
5.25g
26.25%
25.08mg
8.36%
1,364.22mg
56.84%
160.29mg
4.58%
86.87g
28.96%
5.45g
21.80%
16.59g
19.72g
39.43%
10.43%
25.12%
0.76%
31.37%
0.39%
0.61%
2.29%
48.15%
29.86%
33.75%
1.97%
2.48%
40.03%
3.11%
1.10%
1.03%
0.60%
1.16%
2.29%
Ingredients
- 1 1/4 c Water
- 1 tsp Salt
- 3 c Bread Flour
- 1 tsp Nonfat Dry Milk
- 1 1/2 tbsp Sugar
- 2 tsp Active Dry Yeast
- 3/4 c Pizza Sauce
- 1/4 lbs Pepperoni
- 2 c Mozzarella Cheese
- 1 1/2 tbsp Olive Oil
- 1/2 c Tomatoes
- 1 clove Garlic
- 1/4 c Jalapeños
- 1/2 cans Pineapple
Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Divide dough (to make two 8 x 10 inch sections). Transfer to a lightly greased cookie sheet.
Spoon pizza sauce onto half of each dough rectangle; add toppings. Fold dough over and press shut. Brush dough with olive oil. Score top of dough for calzone breathing room.
Bake at 350°F (175°C) for 35 to 45 minutes.
After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Divide dough (to make two 8 x 10 inch sections). Transfer to a lightly greased cookie sheet.
Spoon pizza sauce onto half of each dough rectangle; add toppings. Fold dough over and press shut. Brush dough with olive oil. Score top of dough for calzone breathing room.
Bake at 350°F (175°C) for 35 to 45 minutes.