Bread Machine Calzone

Bread Machine Calzone

199

"For this tasty Italian specialty, the dough is prepared in the bread machine, and then it's filled with Italian sausage, pizza sauce and mozzarella cheese. I serve it with pasta."
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Ingredients

1 h 20 m servings 659 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 86.9g
  • 28%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1442 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To Make Dough: Place water, yeast, sugar, flour, salt and powdered milk in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle. After cycle is completed, roll out dough on a lightly floured surface.
  2. Meanwhile, brown sausage for about 8 to 10 minutes in a large skillet over medium heat. Drain excess fat and reserve.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Shape dough into a 16 inch by 10 inch rectangle. Transfer to a lightly greased cookie sheet, and spoon pizza sauce lengthwise down the center of the dough, followed by the browned sausage and the cheese. Make diagonal cuts 1 1/2 inches apart down each long side of the dough rectangle, cutting to within 1/2 inch of the filling. Criss-cross cut strips of dough over the filling and seal edges with water. Brush top of calzone with melted butter.
  5. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until golden brown. Remove from oven and cool for 5 minutes, then slice and serve.

Reviews

199
  1. 258 Ratings

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Most helpful positive review

This was so nice to be able to make in the bread macine! This is a great base recipe and is going to be a really great crust to use for calzones with different fillings (the sky is the limit wit...

Most helpful critical review

Thought this needed alot more filling. Tasted the bread alot more than the filling.

This was so nice to be able to make in the bread macine! This is a great base recipe and is going to be a really great crust to use for calzones with different fillings (the sky is the limit wit...

Delicious, and surprisingly easy. The braiding is a little tricky, as the directions are somewhat vague. Basically, after heaping the mixture in a line down the center, use a sharp knife to cu...

This was wonderful and so easy to make. I rolled out the dough on a piece of wax paper then added the filling and wrapped the dough. It was then easy to lift the calzone into the pan. When it wa...

Wanted to try this as a possibilty for hubby's flytying get-together. This has amazing presentation with the braiding going on.The dough part has great texture and taste, gets crispy on the outs...

Excellent! I added a pinch of Italian seasoning and about 1/4 cup Parmesan cheese to the dough. This dough rolls out very nice on a floured board. Thanks for a great recipe! You can teach an...

This recipe is wonderful and it doesn't take a whole lot of work. Just put all the ingredients in the bread machine and wha-la! I make 2 batches for my family on friday nights, its the next be...

This is super easy -- but looks impressive. I always experiment with the fillings and haven't been disappointed yet! Use extra cheese. After brushing the top with melted butter, sprinkle with...

WOW! I just got a bread maker and tried out this recipe and was shocked at how delicious my first calzone attempt came out. I carmelized onions and then grilled them along with mushrooms, toma...

I made this tonight. I only used the calzone dough and it reminded me of the calzones I used to eat in NY. It was great. I also made individual calzones, and I let the dough rest when it came...