* 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 - - - - - - - - - - - - - - - - - - =