This quick and easy recipe for bread machine calzones are one of the top three things my kids, and my friend’s kids, ask me to make. If you don’t have a bread maker, well, that’s gonna be a problem. Run out and get yourself one because there is all sorts of yummy goodness you can make with those bread makers and even if you only make these calzones alone, it will be worth it. Oh and while I’m being bossy, have you bought your cast iron skillet yet too? Because next week I’m going to post a paleo/clean recipe – candied brussel sprouts and chicken thighs – that I made in my cast iron skillet and let me tell you. It was to die for. My kids were begging for seconds. And yes, one week I posted a skillet apple pie recipe with tons of butter and brown sugar and then the next I’m going to post a clean brussel sprouts and chicken thighs recipe. I don’t discriminate here. Give me butter and brown sugar one week, and brussel sprouts and chicken thighs the next. Can I get an Amen? Ok I’ll all over the place today. Let’s get back to the calzones. Here is what you are going to need and here are the step by step pics with tutorial then as usual, the printable will be at the end of the recipe.
Pour water in first to the bread maker
Flour comes next then poke a hole in the top of the flour
Add your yeast in the little hole
Add your Italian seasonings
Set your bread maker on the dough/pasta setting then press start. It will take about 2 hours for your dough to be ready
It will take approximately 2 hours so you can leave it in the bread maker and make your fillings. You can get creative here. Do whatever you want. I’ve made bbq chicken calzones, pepperoni, meatlovers, etc… Our favorite is just good old fashioned hamburger and Italian sausage.
Have I told you I have a thing for fresh shredded cheese? I’m going to be a little snobby here and tell you that you can definitely buy the store bought and it will still be good but fresh shredded mozzarella…nothing can compare.
Drain the grease from your meat mixture
Roll out your calzone dough
Spread a little pizza sauce on the calzone
Mix your meat and cheeses in a big old bowl.
Put on your calzone, making sure to leave plenty of space around the edges.
Pinch up the edges first.
Then cut 1 1 /2 inch slits in the dough and take turns pulling up one side from the left then one from the right and pinching them together firmly. Spread butter on the top when you are done. I forgot to take a picture of that part darn it! That’s my favorite part (#nevertrustaskinnycook).
Bake Bake at 350 degrees for 35 to 45 minutes. You might want to cover in foil for half the amount of time then take the foil off the last twenty minutes to make sure the top doesn’t get to brown. Here you go. Doesn’t that cheesey meaty ready deliciousness look amazing. You know you want a bread maker now. And a cast iron skillet. JUST DO IT.
- 1 1/2 cups water
- 3 cups bread flour
- 2 tsp active dry yeast
- 1 tsp salt
- 1 Tbsp white sugar
- 1 tsp powdered milk
- 1 1/2 tsp Italian seasoning
- 1/2 lb Italian sausage, cooked
- 1/2 lb hamburger, cooked
- 1/2 to 3/4 cups pizza sauce adjust depending on how you prefer your pizza - saucy or dry
- 2 cups fresh shredded mozzarella add more if you prefer extra cheesy
- 3 tbsp melted butter to rub on top of calzone
Ok, so I noticed that you didnt use all the ingredients in your directions that the recipe ingredients call out. So I followed your steps but added the ingredients u didnt mention.., dry milk,salt, sugar, dry milk.made 2 separate holes for the diff ingredients. Set the breadmaker on its dough cycle.smelled good! What with the Italian seasoning. When cycle done, looked good, raised.when I opened the lid , it sunk down into pan and what I ended up with was a gooey mess..too wet, sticky and garbage bound..should’ve stuck to my Electric Bread book calzone recipe. That worked…just sayin…