Artichoke and Mushroom Stuffed Calzone

Ingredients (for BB-CEC20, makes 12 calzones):

Traditional Pizza Dough:

Pesto Sauce:



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.