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RECIPESarrowBreadmakersarrowArtichoke and Mushroom Stuffed Calzone
Artichoke and Mushroom Stuffed Calzone
  Enjoy our version of calzone, stuffed with artichokes, mushrooms, pepperoni and cheese. We gave it a little kick with freshly blended pesto sauce.

Calzone (for 2-lb. breadmaker, makes 12 calzones):
Traditional Pizza Dough:

  • 1-1/4 cups (300mL) water
  • 1-1/2 Tbsp. (20g) olive oil
  • 3-3/4 cups (480g) bread flour
  • 1-1/2 Tbsp. (17g) sugar
  • 1 tsp. (5.6g) salt
  • 1-1/2 tsp. (4.2g) active dry yeast

Pesto Sauce:

  • 2 cloves garlic, chopped
  • 1 Tbsp. pine nuts
  • 2 cups fresh basil leaves, minced
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2/3 cup extra virgin olive oil
  • 1/2 fresh lemon juice
  • 1/2 cup parmesan cheese


  • 1 tsp. olive oil
  • 2 (14 oz. cans) canned artichoke hearts, quartered, drained
  • 1 package (8 oz. pkg.) white mushroom, stemmed and sliced 1/8” thick
  • 1/4 tsp. ground black pepper
  • 9.7 oz. feta cheese
  • 15.5 oz. shredded low moisture part skim mozzarella cheese
  • 48 pepperoni slices
  • 4 roma tomatoes, thinly sliced

Calzone (for 1-lb. breadmaker, makes 6 calzones):
Traditional Pizza Dough:

  • 1 cup (240mL) water
  • 1 Tbsp. (13g) olive oil
  • 2-1/2 cups (320g) bread flour
  • 1 Tbsp. (11.6g) sugar
  • 1 tsp. (5.6g) salt
  • 1 tsp. (2.8g) active dry yeast

Pesto Sauce:

  • 1 clove garlic, chopped
  • 1/2 Tbsp. pine nuts
  • 1 cup fresh basil leaves, minced
  •  1/8 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/3 cup extra virgin olive oil
  • 1/4 fresh lemon juice
  • 1/4 cup parmesan cheese


  • 1/2 tsp. olive oil
  • 1 (14 oz.) canned artichoke hearts, quartered, drained
  • 1/2 package (8 oz. pkg.) white mushroom, stemmed and sliced 1/8” thick
  • 1/8 tsp. ground black pepper
  • 4.8 oz. feta cheese
  • 7.7 oz. shredded low moisture part skim mozzarella cheese
  • 24 pepperoni slices
  • 2 roma tomatoes, thinly sliced

This recipe was developed for the Home Bakery Virtuoso® Breadmaker (BB-PAC20), Home Bakery Supreme® Breadmaker (BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for making this recipe in other models of the Home Bakery.


Make sure the kneading blade(s) are properly attached. Add the Traditional Pizza Dough ingredients to the baking pan in the order listed, and prepare the dough using the DOUGH course. Remember to add the liquids first.



While the Home Bakery makes the dough, prepare the pesto sauce. In a blender, add pesto sauce ingredients and purée until the mixture is smooth. Reserve.



Prepare the filling. In a medium sauté pan, heat olive oil at medium heat. Sauté artichoke hearts for 2 minutes. Add mushrooms and black pepper and sauté for another minute. Remove from heat and combine with feta cheese.



When course completes, remove the dough from the baking pan onto a lightly floured surface. For 2-lb. breadmaker, cut the dough into 12 pieces. For 1-lb. breadmaker, cut the dough into 6 pieces. Roll each dough into an 8” circle using a rolling pin.



Spread pesto sauce on the dough, leaving 1” from the edge. On half of the dough, evenly sprinkle mozzarella cheese. Then layer pepperoni slices, tomato slices and artichoke mixture. Top with mozzarella cheese.



Brush edge of the dough with water and fold dough in half over the filling. Pinch the edges together to seal. Make sure the edges are completely sealed. Place on a baking sheet and brush top with olive oil (not included in the ingredients list). Repeat steps 5 and 6 to make rest of the calzones.



Bake in an oven preheated at 375°F for 25 minutes or until golden.


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