Bread Machine Calzone: Easy & Delicious Homemade Pizza Pockets
Calzones – those savory, hand-held pockets of pizza perfection – have always been a crowd-pleaser. But the thought of making the dough from scratch can sometimes feel daunting. Enter the bread machine! This often-underutilized kitchen appliance is the secret weapon for effortlessly creating delicious, homemade calzones. This recipe will guide you through making incredibly tasty bread machine calzones, complete with detailed instructions, helpful tips, and variations to suit your preferences.
Why Use a Bread Machine for Calzone Dough?
The bread machine offers several advantages when making calzone dough:
* **Convenience:** Simply add the ingredients, select the dough cycle, and let the machine do the work. No kneading required!
* **Consistency:** Bread machines are designed to create perfectly consistent dough every time, ensuring a reliable and delicious result.
* **Time-Saving:** While the dough still needs time to rise, the active time you spend preparing it is minimal.
* **Easy Clean-Up:** No flour-covered countertops! The entire process happens within the bread machine pan.
Ingredients for Bread Machine Calzone Dough
This recipe makes enough dough for approximately 4-6 calzones, depending on the size you prefer.
* 1 1/4 cups warm water (about 105-115°F)
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1 tablespoon sugar
* 3 1/2 cups bread flour
* 2 1/4 teaspoons (1 packet) active dry yeast
**Notes on Ingredients:**
* **Water Temperature:** Using warm water is crucial for activating the yeast. Too hot, and it will kill the yeast. Too cold, and it won’t activate properly.
* **Olive Oil:** Adds flavor and helps create a softer dough.
* **Salt:** Controls the yeast activity and enhances the flavor.
* **Sugar:** Provides food for the yeast, aiding in the rising process.
* **Bread Flour:** Bread flour has a higher protein content than all-purpose flour, which creates a chewier and more elastic dough. While all-purpose can be used in a pinch, bread flour is highly recommended for the best results.
* **Yeast:** Ensure your yeast is fresh. Expired yeast will not properly activate, resulting in flat dough.
Equipment You’ll Need
* Bread Machine
* Measuring cups and spoons
* Mixing bowls (for fillings)
* Rolling pin
* Pizza cutter or knife
* Baking sheet
* Parchment paper or silicone baking mat
Step-by-Step Instructions for Bread Machine Calzone Dough
1. **Add Ingredients to Bread Machine:** Follow the order recommended by your bread machine manufacturer. Generally, liquids go in first, followed by dry ingredients, with the yeast added last. In most machines, this order is:
* Warm water
* Olive oil
* Salt
* Sugar
* Bread flour
* Active dry yeast
2. **Select Dough Cycle:** Choose the dough cycle on your bread machine. This cycle typically includes kneading and a rise. The time will vary depending on your machine, but it usually takes around 1 1/2 to 2 hours.
3. **Monitor the Dough (Optional):** While not strictly necessary, checking on the dough during the kneading process can be helpful. If the dough seems too dry, add a tablespoon of water at a time until it forms a smooth, elastic ball. If it’s too sticky, add a tablespoon of flour at a time. The goal is a dough that’s slightly tacky but not overly sticky.
4. **Remove Dough and Let it Rest:** Once the dough cycle is complete, gently remove the dough from the bread machine pan and place it on a lightly floured surface. Cover it with a clean kitchen towel and let it rest for 10-15 minutes. This allows the gluten to relax, making it easier to roll out.
Calzone Filling Ideas
The possibilities for calzone fillings are endless! Here are a few ideas to get you started:
* **Classic Italian:** Tomato sauce, mozzarella cheese, pepperoni, Italian sausage, mushrooms, onions, bell peppers.
* **Meat Lovers:** Tomato sauce, mozzarella cheese, pepperoni, ham, bacon, Italian sausage.
* **Vegetarian:** Tomato sauce, mozzarella cheese, spinach, ricotta cheese, mushrooms, onions, bell peppers, olives.
* **Chicken Pesto:** Pesto sauce, mozzarella cheese, cooked chicken, sun-dried tomatoes, artichoke hearts.
* **BBQ Chicken:** BBQ sauce, mozzarella cheese, cooked chicken, red onion, cilantro.
* **Hawaiian:** Tomato sauce, mozzarella cheese, ham, pineapple.
* **Ricotta and Spinach:** Ricotta cheese, spinach, garlic, parmesan cheese, mozzarella cheese, a pinch of nutmeg.
**Tips for Calzone Fillings:**
* **Don’t Overfill:** Overfilling the calzones can make them difficult to seal and may cause them to burst during baking.
* **Cook Ingredients First:** Cook any meats or vegetables before adding them to the calzone to ensure they are fully cooked.
* **Drain Excess Moisture:** Drain any excess moisture from ingredients like cooked spinach or canned tomatoes to prevent soggy calzones.
* **Use Quality Cheese:** Good quality mozzarella cheese that melts well is important for a delicious calzone.
Assembling the Calzones
1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare Baking Sheet:** Line a baking sheet with parchment paper or a silicone baking mat.
3. **Divide the Dough:** Divide the rested dough into 4-6 equal portions, depending on the desired size of your calzones.
4. **Roll Out the Dough:** On a lightly floured surface, roll out each portion of dough into a circle, about 6-8 inches in diameter. The dough should be thin but not so thin that it tears easily.
5. **Add Filling:** Place your desired filling on one half of the dough circle, leaving a ½-inch border around the edge. Remember not to overfill!
6. **Fold and Seal:** Fold the other half of the dough over the filling to create a half-moon shape. Pinch the edges together tightly to seal. You can also crimp the edges with a fork to create a decorative seal and ensure it’s fully closed.
7. **Cut Vent Holes:** Use a knife or pizza cutter to make a few small slits on top of each calzone. This allows steam to escape during baking, preventing the calzones from bursting.
8. **Brush with Egg Wash (Optional):** For a golden-brown crust, brush the tops of the calzones with an egg wash (1 egg beaten with 1 tablespoon of water).
9. **Bake:** Place the calzones on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and the filling is heated through.
Serving and Storing Calzones
* **Serve Warm:** Calzones are best served warm, straight from the oven.
* **Dipping Sauces:** Offer dipping sauces like marinara sauce, ranch dressing, or pesto for added flavor.
* **Leftovers:** Leftover calzones can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
* **Freezing:** Calzones can also be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for about 30-40 minutes, or until heated through.
Tips and Tricks for Perfect Bread Machine Calzones
* **Use Fresh Yeast:** As mentioned earlier, fresh yeast is essential for proper rising. Check the expiration date before using it.
* **Don’t Overload the Bread Machine:** Adding too much flour or liquid can strain the bread machine and affect the dough’s consistency.
* **Adjust Flour as Needed:** The amount of flour needed may vary depending on the humidity. Adjust the flour accordingly to achieve a smooth, elastic dough.
* **Let the Dough Rest:** Allowing the dough to rest after the dough cycle makes it easier to roll out and prevents it from shrinking back.
* **Seal the Edges Well:** A good seal is crucial to prevent the filling from leaking out during baking. Pinch the edges tightly and consider crimping them with a fork.
* **Don’t Overbake:** Overbaking can result in a dry crust. Bake until golden brown and the filling is heated through.
* **Experiment with Fillings:** Don’t be afraid to get creative with your fillings! Try different combinations of meats, cheeses, vegetables, and sauces to find your favorites.
* **Add Herbs to the Dough:** For extra flavor, add dried herbs like Italian seasoning, oregano, or basil to the dough mixture in the bread machine.
* **Use a Pizza Stone:** Baking the calzones on a preheated pizza stone can help create a crispier crust.
* **Gluten-Free Option:** To make gluten-free calzones, use a gluten-free bread flour blend and follow the manufacturer’s instructions. You may need to add a binding agent like xanthan gum to improve the dough’s texture.
Variations on Bread Machine Calzone Recipe
* **Sweet Calzones:** Calzones don’t always have to be savory! Try filling them with sweet ingredients like ricotta cheese, chocolate chips, berries, or apples.
* **Mini Calzones:** Make smaller, bite-sized calzones for appetizers or snacks.
* **Calzone Stromboli Hybrid:** Instead of folding the dough into a half-moon shape, roll it up like a stromboli and slice it into individual servings.
* **Deep-Fried Calzones:** For an extra indulgent treat, deep-fry the calzones until golden brown and crispy.
* **Air Fryer Calzones:** Air fryers offer a healthier alternative to deep-frying. Air fry the calzones until golden brown and heated through.
Troubleshooting Common Calzone Problems
* **Dough Not Rising:** This could be due to expired yeast, water that’s too hot or too cold, or not enough sugar. Make sure your yeast is fresh and the water is the correct temperature.
* **Dough Too Sticky:** Add a tablespoon of flour at a time until the dough is smooth and elastic but not overly sticky.
* **Dough Too Dry:** Add a tablespoon of water at a time until the dough forms a cohesive ball.
* **Calzones Bursting:** Make sure to cut vent holes in the top of each calzone to allow steam to escape.
* **Filling Leaking Out:** Ensure the edges of the calzone are sealed tightly. Crimp the edges with a fork for extra security.
* **Soggy Calzones:** Drain excess moisture from fillings before adding them to the calzone. Avoid overfilling.
Bread Machine Calzone Recipe
**Yields:** 4-6 calzones
**Prep Time:** 30 minutes
**Cook Time:** 20-25 minutes
**Ingredients:**
**For the Dough:**
* 1 1/4 cups warm water (105-115°F)
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1 tablespoon sugar
* 3 1/2 cups bread flour
* 2 1/4 teaspoons (1 packet) active dry yeast
**For the Filling (Example: Classic Italian):**
* 1 cup tomato sauce
* 2 cups shredded mozzarella cheese
* 1/2 cup pepperoni slices
* 1/2 cup cooked Italian sausage, crumbled
* 1/4 cup sliced mushrooms
* 1/4 cup chopped onion
* 1/4 cup chopped bell pepper
**Instructions:**
**Making the Dough:**
1. Add the water, olive oil, salt, sugar, bread flour, and yeast to the bread machine pan in the order recommended by your machine’s manufacturer.
2. Select the dough cycle on your bread machine and press start.
3. Once the dough cycle is complete, remove the dough from the bread machine and place it on a lightly floured surface. Cover with a clean kitchen towel and let rest for 10-15 minutes.
**Assembling and Baking the Calzones:**
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Divide the dough into 4-6 equal portions.
3. Roll out each portion of dough into a 6-8 inch circle.
4. Spread tomato sauce on one half of each circle, leaving a ½-inch border.
5. Top with mozzarella cheese, pepperoni, Italian sausage, mushrooms, onion, and bell pepper.
6. Fold the other half of the dough over the filling and pinch the edges together to seal. Crimp the edges with a fork for extra security.
7. Cut a few small slits on top of each calzone to allow steam to escape.
8. Brush the tops of the calzones with egg wash (optional).
9. Place the calzones on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and the filling is heated through.
10. Let cool slightly before serving. Serve warm with your favorite dipping sauce.
Enjoy your homemade bread machine calzones!