Breville BEM410 Instruction Booklet page 42

RECIPES
CALZONNE
Serves 2-4
INGREdIENTS
2 cups (300g) bread flour
1 cup (150g) wholemeal plain flour
1 teaspoon salt
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup (250ml) water
Suggested fillings:
Sun-dried tomato pesto, toasted red, yellow and
green capsicum, marinated eggplant or sliced
mushrooms.
Anchovy fillets, prawns, sliced salami, ham,
bacon, turkey or chicken.
Grated cheddar, mozzarella, Parmesan or sliced
camembert, brie or fetta cheeses.
METHOd
1. Assemble mixer using dough hook.
2. Place flours, salt and yeast into the
mixing bowl.
3. Using speed 1-2, slowly add the oil then
the water to the dry ingredients. Mix for 1
minute until a dough ball starts to form.
4. Turn the dough out onto a lightly
floured surface and knead by hand until
the dough is soft and pliable. Do not
over knead.
5. Place the dough ball into a large bowl,
loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.
6. Remove the risen dough from the
bowl and knead again on a lightly
floured surface.
7. Divide the dough into 8 equal pieces.
Roll each piece into a 15cm circle.
8. Spread half of each dough circle with
selected fillings, leaving a 15cm rim
around the edge.
9. Brush edges with water, then fold the
uncovered half over the filling and seal
the edges.
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10. Place onto lightly greased baking trays.
Use a sharp knife to make a slit in the
top of each calzone.
11. Bake in a preheated oven at 200ºC
for 15-20 minutes or until cooked and
golden brown.
12. Remove from trays and cool on wire rack.
Make pizzas from above recipe by spreading
fillings over each dough circle and bake
at 200ºC for 12-15 minutes or until base is
cooked and topping heated through.