Bread Machine Calzone190 Reviews
- Prep: 30 min
- Cook: 50 min
- Ready In: 1 hr 20 min
“For this tasty Italian specialty, the dough is prepared in the bread machine, and then it's filled with Italian sausage, pizza sauce and mozzarella cheese. Serve with pasta.” - by Kevin K.
Original recipe yields 1 calzone
- 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.
Amount Per Serving (4 total)
- 659 cal
- 21.1 g
- 86.9 g
Based on a 2,000 calorie diet
Reviews (190)Rate This Recipe
"This was so nice to be able to make in the bread macine! This is a great base recipe and is going to be a really great crust to use for calzones with different fillings (the sky is the limit with this..." See more crust) and for pizza (it would make a great pizza crust). I added a tsp of garlic powder and a tsp of italian seasonings to the dry ingredients before putting in the machine. I used what I had on hand for the filling this time - canadian bacon which I cut up and browned a bit, Easy Pizza Sauce III from this site (terrific!), and part-skim mozarella. I also brushed a bit of olive oil on before baking and then 10 minutes before I took it out I brushed a little melted butter on and sprinkled with grated parm for a nice finish. The dough was a bit sticky to get out of the machine but with floured hands and a little patience it came out and I absolutely did not need to add any more flour - didn't want it to get tough!! (just keep those hands floured and it'll be fine). I do think I'll let the dough rest a bit before rolling/pressing it out next time - it was pretty elastic and it took some time to get it pushed and stretched to the shape I needed. The braiding is going to take some practice but it still looked cool even with some of my stray strands here and there. Thanks for the recipe Kevin - my bread machine is going to see the light of day a lot more now! :)"
"Delicious, and surprisingly easy. The braiding is a little tricky, as the directions are somewhat vague. Basically, after heaping the mixture in a line down the center, use a sharp knife to cut down..." See moreward diagonally angled "flaps". Like this: (right side) //////// (middle) ----- (left side) \\\\\\\\ Then overlap each side, and tuck in the ends. At least that is how I went about it and it turned out nicely. I subbed 1 tablespoon of actual milk for the powdered; didn't throw off the recipe, despite the extra liquid. I also added another teaspoon of sugar. "
"This was wonderful and so easy to make. I rolled out the dough on a piece of wax paper then added the filling and wrapped the dough. It was then easy to lift the calzone into the pan. When it was cook..." See moreed, the wax paper peeled off easily for a super-easy clean up. I added green pepper, onion and pepperoni to the filling. Just delicious!"
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