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Pizzas & Other Versatile Doughs - continued
Calzones
Dough
Water 250ml
Olive oil 1 tablespoon
Salt
½
teaspoon
Sugar 1 teaspoon
Plain flour 400g (2
½
cups)
Yeast 2
½
teaspoons
Pesto Filling
6 sundried tomatoes
6 tablespoons pesto
1
½
cups shredded mozzarella
1 cup mushrooms, sliced
¾ cup chopped bacon
Salt/pepper to taste
1 egg, lightly beaten, for brushing
1. Remove completed dough from bread pan.
Line a baking tray with greaseproof paper.
Heat oven to 180°c.
2. Divide dough into 6 equal parts. Roll each
part into 18cm circle on a lightly floured
surface with a rolling pin. Spread a layer of
pesto onto each circle within 2cm of edge.
3. Layer cheese, bacon, mushrooms and
tomatoes on half of each circle within
1 inch of edge. Sprinkle with salt and
pepper.
4. Fold dough over filling; fold edge up and
pinch securely to seal. Place on baking
tray. Brush with egg. Bake 25-30 minutes
or until golden brown.
Makes 6.
Cinnamon Rolls
Dough
Water 250ml
Margarine 2 tablespoons
Egg 1 x 60g
Salt
½
teaspoon
Sugar 2 tablespoons
Plain flour 520g (3
¼
cups)
Yeast 2
½
teaspoons
Filling
Margarine, melted 3 tablespoons
Sugar
½
cup
Cinnamon 2 tablespoons
1. Remove completed dough from bread pan.
Grease and line a 25cm square baking
pan.
2. Mix sugar and cinnamon. Roll out dough
into 45 x 22cm rectangle on lightly floured
surface. Brush with margarine; sprinkle
with sugar-cinnamon mixture. Roll up
beginning at short side. Pinch edge of
dough into roll to seal. Cut into 2.5cm
slices and place in pan.
3. Cover and allow to rise for 1
¼
hours or
until doubled in size.
4. Place in pre-heated oven and bake for 30
minutes at 180°c or until golden brown.
Lightly drizzle with glaze.
Glaze: Mix
½
cup icing sugar,
¼
teaspoon
vanilla essence and 2 tablespoons milk until
thin enough to drizzle.