Calzones

• 1 C water
• 1 t sugar
• 1 T olive oil
• 1 t salt
• 2 1/2 C bread flour
• 2 1/4 t yeast
• 1 egg
• savory filling:
  • 6 sundried tomato halves (not oil packed), or fresh tomatoes
  • 6 T pesto
  • 1 1/2 shredded mozzerella cheese or provolone
  • 4 oz Canadian bacon or ham, cut into thin strips (about 1 C)
  • 1 C sliced mushrooms
  • fresh ground pepper

Put all ingredient except savory fillings and egg into bread machine folling mfg directions.

Select dough/maual cycle.

Heat oven to 375°F. Grease cookie sheet. Divide dough into 6 equal pieces. Roll each piece into 7 inch circle on lightly floured surface.

Add savory filling: If using sundried tomatoes, soak them in 1 C very hot water for 10 minutes or until soft and then drain. Chop tomatoes fine. Spread 1 T 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.

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.