Bread Machine Calzone Crust Food

CALZONE

Steps:

• 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. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

PIZZA DOUGH FOR PIZZA OR CALZONES (BREAD MACHINE)

Steps:

• Place all ingredients except cornmeal into your bread machine according to your manufacturer's directions. For my bread machine it is in the order listed above.
• Once dough cycle has finished, turn dough out onto a floured surface. Preheat oven to 400°F and roll or stretch dough out into a 12 inch round (medium crust) or several small rounds or a large rectangle. Place pizza on a greased cookie sheet.
• Sprinkle cornmeal over top of dough. Bake pizza for 10 minutes at 400ºF.
• Remove from oven and cover with toppings. Reduce oven temp to 350ºF and bake 10 minutes or until cheese is bubbly and browned.

CALZONE (BREAD MACHINE)

Steps:

• 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.
• Select Dough cycle.
• After cycle ends, roll out dough on a lightly floured surface, shaping into a 16 x 10 inch rectangle.
• Transfer to a lightly greased cookie sheet.
• In a small bowl, mix together chopped pepperoni and mozzarella.
• Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling.
• Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling.
• Criss cross strips over filling, sealing with water.
• Brush top with melted butter.
• You can just fold over the sides without cutting the strips to make this process easier.
• It will taste just as good, but not look as nice.
• Be sure to seal the edges well.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

EASY CALZONE DOUGH (BREAD MACHINE)

Steps:

• Place all the above ingredients in the order appropriate to your bread machine.
• Set to "Dough" cycle.
• When cycle is complete, place in a bowl 1/2 the size of the dough and cover with plastic wrap.
• Pop into the chill chest for 16-24 hours to let it rise.
• After the dough has risen, remove for the refrigerator and divide in half.
• Roll out the fill with your favorite stuffings.
• Cook at 500 degrees on a stone (works best) or a 9 x 13-inch pan for 7 minutes or until golden brown.

BREAD MACHINE CALZONE

Steps:

• To Make Dough: Place water, yeast, sugar, flour, salt and powdered milk in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle. After cycle is completed, roll out dough on a lightly floured surface.
• Meanwhile, brown sausage for about 8 to 10 minutes in a large skillet over medium heat. Drain excess fat and reserve.
• Preheat oven to 350 degrees F (175 degrees C).
• Shape dough into a 16 inch by 10 inch rectangle. Transfer to a lightly greased cookie sheet, and spoon pizza sauce lengthwise down the center of the dough, followed by the browned sausage and the cheese. Make diagonal cuts 1 1/2 inches apart down each long side of the dough rectangle, cutting to within 1/2 inch of the filling. Criss-cross cut strips of dough over the filling and seal edges with water. Brush top of calzone with melted butter.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until golden brown. Remove from oven and cool for 5 minutes, then slice and serve.

WHEAT-FREE, GLUTEN-FREE NEW YORK CALZONES (BREAD MACHINE)

Steps:

• Combine water, oil, and dry ingredients in automatic bread machine per manufacturer's instructions; use dough setting.
• After second kneading, dough can be divided into four pieces, sealed, and frozen for later use. Otherwise, turn bread maker off and leave dough in machine, closed, to rise for 1-1/2 hours.
• Meanwhile, prepare filling by mixing ricotta, mozzarella, and salt & pepper to taste; refrigerate.
• After dough has risen, preheat oven to 500° F; grease two baking sheets and dust lightly with cornmeal.
• Divide the dough in half and form two balls. Place one ball of dough onto a gluten-free flour-covered surface and spread with fingers or rolling pin to 12" circle.
• Spread half the ricotta mixture on half of the dough circle, leaving about a 1" edge. Top with 1/2 cup sliced pepperoni. Moisten edge of dough with water; fold dough circle in half and press with wet fingertips to seal. IMPORTANT: to ensure a tight seal, make sure the filling is well away from the edge.
• Pat calzone to even filling inside; check seal again for leaks. Gently move to prepared baking sheet; cut three 1" slits in top of calzone for venting.
• Repeat with remaining dough and filling.
• Bake at 500° F for 22-27 minutes or until golden brown.
• Serve with your favorite pizza sauce, warmed, on the side for dipping. We prefer Ultimate Pizza Sauce Recipe #114392.

BREAD MACHINE CALZONE CRUST RECIPE

Steps:

• Mix ingredients in bread machine on dough cycle. Preheat oven to 350°F. Shape dough into a 16x10-inch rectangle and add sauce and toppings. Bake in 350°F oven for 34 to 45 minutes.

PERFECT EVERY TIME PIZZA OR CALZONE DOUGH

Steps:

• Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
• Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.