Calzone Bread Machine
Transform your kitchen into an Italian pizzeria with this irresistible Calzone Bread Machine recipe! Perfectly combining the convenience of a bread machine with the rich flavors of a classic calzone, this recipe delivers a crisp, golden crust stuffed with a gooey blend of ricotta and mozzarella cheeses, savory pepperoni, and tangy marinara sauce. Let the bread machine do the heavy lifting, preparing the dough with minimal effort, while you focus on crafting these delectable half-moon pockets. Brushed with a glossy egg wash and topped with a sprinkle of Parmesan, these calzones bake to perfection in just 20 minutes. Serve them hot, fresh from the oven, with extra marinara sauce for dipping, and make dinner unforgettable. Perfect for weeknight meals or game-day feasts, this recipe takes homemade Italian comfort food to new heights!
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Recipe Information
Ingredients
- 1 cup Water
- 2 tablespoons Olive oil
- 3 cups All-purpose flour
- 2 teaspoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Sliced pepperoni
- 0.5 cup Marinara sauce
- 2 tablespoons Grated Parmesan cheese
- 1 large Egg
- 1 tablespoon Water (for egg wash)
Instructions
Add water and olive oil to the bread machine pan.
Layer the all-purpose flour evenly over the liquid.
Add sugar, salt, and active dry yeast into separate corners of the pan, ensuring they do not touch.
Set the bread machine to the 'dough' cycle and start the machine. This usually takes about 1.5 hours.
While the dough is being made, prepare the filling by combining ricotta cheese, shredded mozzarella cheese, diced pepperoni, and marinara sauce in a mixing bowl. Set aside.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or grease it lightly.
When the dough cycle finishes, remove the dough from the bread machine and place it on a floured surface.
Divide the dough into 4 equal portions and roll each portion into a 7-inch circle.
Spoon the prepared filling onto one side of each dough circle, leaving a 1-inch border.
Fold the empty half of the dough over the filling to form a half-moon shape and crimp the edges tightly with a fork to seal.
Whisk the egg and 1 tablespoon of water together to make an egg wash. Brush over the top of each calzone.
Place the calzones on the prepared baking sheet and sprinkle the tops with grated Parmesan cheese.
Bake in the preheated oven for 18-20 minutes, or until golden brown.
Allow the calzones to cool for 5 minutes before serving. Enjoy hot with a side of marinara sauce for dipping!
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.3 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 397 mg | 31% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
