Sunbeam BM7800 - Manual (Page 71)

Calzones
Dough Pesto Filling
Water 250ml 6 sundried tomatoes
Olive oil 1 tablespoon 6 tablespoons pesto
Salt 1/2 teaspoon 11/2 cups shredded mozzarella
Sugar 1 teaspoon 1 cup mushrooms, sliced
Plain flour 400g (21/2 cups)
3/4 cup chopped bacon
Yeast 21/2 teaspoons Salt/pepper to taste
1 egg, lightly beaten, for brushing
1. Remove completed dough from bread pan. Line a baking tray with greaseproof paper.
Heat oven to 180°c.
2. Divide dough into 6 equal parts. Roll each part into 18cm circle on a lightly floured surface with a
rolling pin. Spread a layer of pesto onto each circle within 2cm of edge.
3. Layer cheese, bacon, mushrooms and tomatoes on half of each circle within 1 inch of edge. Sprinkle
with salt and pepper.
4. Fold dough over filling; fold edge up and pinch securely to seal. Place on baking tray. Brush with egg.
Bake 25-30 minutes or until golden brown.
Makes 6.
Cinnamon Rolls
Dough Filling
Water 250ml Margarine, melted 3 tablespoons
Margarine 2 tablespoons Sugar 1/2 cup
Egg 1 x 60g Cinnamon 2 tablespoons
Salt 1/2 teaspoon
Sugar 2 tablespoons
Plain flour 520g (31/4 cups)
Yeast 21/2 teaspoons
1. Remove completed dough from bread pan. Grease and line a 25cm square baking pan.
2. Mix sugar and cinnamon. Roll out dough into 45 x 22cm rectangle on lightly floured surface. Brush
with margarine; sprinkle with sugar-cinnamon mixture. Roll up beginning at short side. Pinch edge of
dough into roll to seal. Cut into 2.5cm slices and place in pan.
3. Cover and allow to rise for 1
1
/
4
hours or until doubled in size.
4. Place in pre-heated oven and bake for 30 minutes at 180°c or until golden brown.
Lightly drizzle with glaze.
Glaze: Mix
1
/
2
cup icing sugar,
1
/
4
teaspoon vanilla essence and 2 tablespoons milk until
thin enough to drizzle.
71
Pizzas & Other Versatile Doughs - cont.