Application Guide

To make the dough, place all the dough ingredients in the pan according to the order
in the manufacturer’s instructions. Program for the Dough cycle and press Start.
While the Dough cycle is running, prepare the filling. Prick the sausages with a fork
and place in a medium skillet. Add
1
/
2
inch of water, cover, and simmer until the
water evaporates, about 15 minutes. Uncover and continue to cook and brown the
sausages on all sides. Remove from the heat and cool. Cut into
1
/
4
-inch slices. Re-
frigerate until needed.
Combine the oil, peppers, and onions in another skillet. Cook over medium-high heat
until soft and gently browned. Remove from the heat, season with salt and pepper
to taste, and let cool at room temperature.
Twenty to thirty minutes before baking, preheat the oven to 425°F. Oil or line a large
baking sheet with parchment paper.
When the machine beeps at the end of the cycle, press Stop and unplug the machine.
Immediately remove the bread pan from the machine, and turn the dough out onto
a lightly floured work surface. Divide the dough into 3 equal portions. Flatten
each portion with your hand and, using a rolling pin, roll out each one into a 9-
inch round. Dust the work surface lightly with flour as needed to prevent sticking
Place a third of the filling and sausage slices over half of one round of dough, leav-
ing a 1-inch border. Sprinkle with 2 tablespoons of the cheese. Brush the edge of
the dough with water and fold over to form a half-moon-shaped turnover. Press
the edges together to seal, then fold over the entire border in 1-inch sections to
make a braided edge. Transfer the calzone to the baking sheet. Cut a few slits in
the top to allow for steam to escape. Repeat with the remaining two pieces of
dough.
Bake for 25 to 30 minutes, until golden brown and crisp. Slide the calzones from the
baking pan onto a rack. Let cool for 10 minutes before slicing or eating out of
hand.
VARIATION
Mini Calzones
Makes 12 calzones
659