Dough:
1
water
1 tablespoon olive or vegetable oil
2
Gold Medal Better for
flour
1 teaspoon sugar
1 teaspoon salt
2 1/4 teaspoons regular active dry yeast
OR
2
teaspoons bread machine yeast or
quick-acting active dry yeast
Pesto Filling:
6 sun-dried tomato halves
(not oil-packed)
6 tablespoons pesto
1
cups shredded
mozzarella or provolone
cheese (6 ounces)
4 ounces Canadian-style
bacon, cut into thin strips
(about 1 cup)
1 cup sliced mushrooms
Freshly ground pepper
1 egg, slightly beaten
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH
cycle.
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
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.
40
