Calzone Rolls

[jglass]

Calzone Rolls

INGREDIENTS
1-2/3 cups water (70° to 80°)
2 tablespoons nonfat dry milk powder
2 tablespoons sugar
2 tablespoons shortening
1-1/4 teaspoons salt
4-1/2 cups all-purpose flour
2-1/4 teaspoons active dry yeast
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
1/3 cup pizza sauce
1/2 cup diced pepperoni
1 cup (4 ounces) shredded pizza cheese blend
1/4 cup chopped ripe olives
2 tablespoons grated Parmesan cheese


DIRECTIONS
In bread machine pan, place the first seven ingredients in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small skillet, saute the onion, mushrooms and peppers in oil until tender; cool.
When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes.
Roll each portion into a 16-in. x 10-in. rectangle; spread with pizza sauce.
Top with the onion mixture, pepperoni, pizza cheese and olives.
Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal.
Cut each into 12 slices (discard end pieces).
Place slices cut side down in two greased 9-in. round baking pans.
Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 18-22 minutes or until golden brown. Serve warm. Yield

 

[The Ironic Chef]

This is very much like my Stromboli. If you get the chance Jglass, try your recipe with sweet or spicy crumbled and cooked Italian sausage. It's like a sausage and pepper sandwich. My kids like these served with a marinara dipping sauce for the slices.

I never have much luck with the prepackaged cheese blends. They just don't melt right. I think it's because they use something to prevent the shredded cheese from clumping in the bags.