Calzones - modified from America's Best Breadmachine Baking Recipes
1 1/2 cups water
1/4 cup milk powder
1 1/2 tsp salt
1 3/4 tbsp sugar
3 tbsp vegetable oil
2 cups all purpose flour (or bread flour)
2 cups whole wheat flour
1 tsp yeast
1 jar pizza sauce
5-6 slices bacon, crumbled
6-8 slices salami
1/2 cup spinach, torn finely
1 cup mushrooms, broken into small pieces (or 1 can mushroom pieces)
1/2 green pepper, finely chopped
**Pick whatever pizza toppings you like to fill the Calzone.
1. Add all dough ingredients to pan in the order listed. Select dough cycle. When cycle is complete, turn dough out onto lightly floured surface. Cover and let rest for 10-15 minutes.
2. Divide dough into 10 equal portions. Roll each portion into a 6 inch circle. Cover half the circle with pizza sauce followed by other toppings. Fold empty half of dough over toppings and press edges to seal. (Sorry my pictures are all blurry - I don't know what happened with them).
3. Cover and let rise for 20-25 minutes, until doubled in volume.
4. Bake at 375 for 15-20 minutes until browned and hollow when tapped. Store in an air tight container for up to one week in the fridge or one month in the freezer. Makes 10 Calzone.