Recipe is, once again, from America's Best Bread Machine Baking Recipes.
- 1.5 cups water
- 0.25 c skim milk powder
- 1.5 tsp salt
- 2 tbsp granualated sugar
- 3 tbsp shortening
- 4 c bread flour
- 1 tsp bread machine yeast
- Measure ingredients into your bread machine in the order specifed. Select dough cycle. Let it do its thing.
- Remove the dough to a lightly floured board. Covered witha large bowl and let the dough rest for 10 to 15 minutes. Divide the dough into 10 portions. Roll out each into a 6-inch circle.
- Prepare the filling of your choice. Place filling on one-half of each circle. fold in half, sealing the edges tightly. Cover and let rise in a warm, draft-free place until doubled in volume.
- Bake in a preheated (375 degrees Fahrenheit) oven for 20 to 25 minutes, or until the calzone sound hollow when tapped on the bottom.
- I didn't want 10 calzones; I ended up halving the recipe. I'm not sure if this was a good call or not, as I'm not sure if this is something you should really do with bread recipes.
- Filling was half ricotta, half Food Lion "pizza cheese" (2 parts mozzarella, one part cheddar), with some turkey pepperoni thrown in there. Tasty. :) Everything Italian lately has been getting Italian sausage thrown in, since we got a big thing of it for cheap from BJ's, so the pepperoni was a good call.
- I didn't notice the second, outside of the machine rise until I was already mid-recipe. Whoops. I might have looked for another recipe if I had, because we don't really have a warm, draft-free place in our house. (The trick of turning the oven on warm for awhile and then turning it off only works marginally well. Which is one of the reasons why I love the dough cycle on the bread machine, because it gets it right with no chance for fumbles on my part.) So they didn't really get that second rise (you know, doubling from a 6-inch circle of dough would be some damned big calzones.) That, and if I had noticed that part of the recipe I would have started sooner. Dear self, read the whole recipe before you start. You know this. Love, me.
- These were decent (I mean, it's dough, cheese, and meat; it has to be pretty bad before it's not edible) but not great. The dough was way too chewy, something I think I'll blame on that lack of a second rising. The dough was very dense, and the calzones never hit the "sound hollow when tapped on the bottom" stage. So either I need to find a recipe that doesn't require an out of the bread machine rise, figure out a way to make the whole oven thing work, or something. We've thought about just using the pizza crust recipe, and we might give that a try. Also, for the shortening, I just used butter, because that's what we had, and I don't know if that affected anything.
- So, in summar, decent, but not great, and probably not the fault of the recipe.