Oster Bread & Dough Maker Uživatelský manuál stáhnout pdf (Strana 37)

Calzones

Dough: Pesto Filling:

1 cup water 6 sun-dried tomato halves

1 tablespoon olive or vegetable oil (not oil-packed)

2 1/2 cups Gold Medal® Better for Bread™ flour 6 tablespoons pesto

1 teaspoon sugar 1 1/2 cups shredded mozzarella

1 teaspoon salt or provolone cheese (6 ounces)

4 ounces Canadian-style bacon,

2 1/4 teaspoons regular active dry yeast cut into thin strips (about 1 cup)

OR 1 cup sliced mushrooms

2 1/4 teaspoons bread machine yeast or Freshly ground pepper

quick-acting active dry yeast 1 egg, slightly beaten

DIRECTIONS:

1.Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is

displayed indicating the dough cycle. Press START.

2.Heat oven to 375°. Grease cookie sheet. Soak tomatoes in 1 cup very hot water about 5 minutes or

until softened; drain and finely chop. Divide dough into 6 equal parts. Roll each part into 7-inch circle

on lightly floured surface with floured rolling pin. Spread 1 tablespoon pesto on each circle to within

1 inch of edge. Layer cheese, bacon, mushrooms and tomatoes on half of each circle to within 1 inch of

edge. Sprinkle with pepper.

3.Fold dough over filling; fold edge up and pinch securely to seal. Place on cookie sheet. Brush with egg.

Bake 25 to 30 minutes or until golden brown. 6 calzones.

1 2 ... 32 33 34 35 36 37 38 39 40 41 42 ... 63 64

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Oster Bread & Dough Maker Uživatelský manuál Strana 37