Cheesy Calzone From Oamc Easy Mix Yeast Bread Dough For 2 Recipes

OAMC CALZONES

Steps:

• Thaw two loaves of bread dough.
• Divide each loaf into five parts each.
• One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 7 inch squares.
• Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal.
• (You can also ladle 1/3 cup to 1/2 cup sauce into center of each square before making the turnover, but the sauce tends to seep out). Place each turnover in a small sandwich bag.
• Put 5 turnovers in a 1 gallon freezer bag.
• Divide sauce in half, and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of calzones.
• Do the same with the remaining 5 turnovers.
• To prepare for serving, thaw sauce; heat in a medium pan 10-15 minutes until bubbly.
• At the same time, take frozen turnovers out of bags, and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray.
• Preheat oven to 350°F.
• Bake for 15 minutes.
• Turnovers will be golden brown when done.
• Ladle sauce on top of turnovers, and serve.

ONE RECIPE, TWO MEALS: CHEESY CALZONES

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon oil in a medium saute pan over medium heat. Add the onions, and saute until they become soft and caramelized, about 10 minutes. Remove from the pan, and set aside.
• To the same pan, add the remaining tablespoon of oil and the red bell pepper and mushrooms. Season with a pinch of salt, and saute until the peppers are tender and the mushrooms have darkened a little, about 6 minutes.
• For the kid version, cut 2 of the dough balls in half. You can either freeze the dough now, or make 4 small kid calzones and freeze two then. Up to you!
• Once the dough is halved, roll out each ball into a 6-inch circle. Lightly spoon about 1 tablespoon of pizza sauce over each dough circle, and sprinkle about 1 tablespoon of mozzarella on top. Sprinkle 1/4 cup pepperoni over the cheese, and top with another tablespoon of mozzarella. Fold one end over the other, and crimp at the seams to close. Continue with the remaining three circles of dough. Transfer to a baking sheet lined with foil.
• Now for the adult versions: Roll out the 2 remaining 8-ounce balls of dough into 8-inch circles, and spoon 2 tablespoons of sauce over the dough. Top with a tablespoon of mozzarella, followed by a small mound of caramelized onions and sauteed bell pepper and mushrooms. Finish with another tablespoon or so of mozzarella. Fold and crimp at the seams, as you did with the kid calzones. Transfer the two adult calzones to the baking sheet.
• Brush the calzones with the beaten egg. Lightly sprinkle each calzone with a pinch of Parmesan. Add an additional sprinkling of Italian seasoning to the adult calzones. (So, so good.)
• Bake the calzones until golden brown and cooked through, about 30 minutes. Serve with the remaining pizza sauce as a dipping sauce (or even ranch dressing, if you're awesome like that).

GOLDEN CHEESE YEAST BREAD

Steps:

• In a large bowl, combine 3 cups flour, cheese, sugar, yeast and salt. Add milk and egg; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half and shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks.

DEEP-DISH PIZZA FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make pizza, use 1/2 of the above recipe.
• With lightly greased fingers, pat dough into the bottom and up the sides of a greased 11x7x1 1/2 or 9X9X2 inch baking pan.
• Cover and let rise in a warm place til nearly double (about 30 minutes). Bake in a 375 oven about 10 minutes or till light brown. (If necessary, lightly press down center or crust.).
• Spread pizza sauce over hot crust. Sprinkle with meat and veggies, add cheese. Bake for 15 to 20 minutes more or till crust is golden brown. Serves 2.

BRAIDED BREAD FROM OAMC EASY MIX YEAST DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make braided bread, use 1/4 of the above recipe.
• On a lightly floured surface divide bread dough into 3 portions. Roll each portion into a 12 inch rope. Line up the 3 ropes, 1 inch apart, on a greased baking sheet.
• Starting in the middle, loosely braid the ropes by bringing the left rope underneath the center rope, lay it down. Bring right rope under new center rope, lay it down. repeat braiding to end.
• On the other half, braid by bringing the outside ropes alternately over the center rope. Press ends together to seal. Tuck under.
• Cover braid and let rise in a warm place till nearly double (about 30 minutes).
• Bake in a 375 oven for 20 to 25 minutes for till golden brown and bread sounds hollow when tapped. Makes 1 loaf (12 slices).

CARAMEL ROLLS FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make caramel rolls, use 1/4 of the above recipe.
• On a floured surface roll or pat dough into a 6 inch square. Melt 1 teaspoon margarine or butter, brush atop dough. In a bowl combine sugar or brown sugar and cinnamon. Sprinkle over dough. If desired, sprinkle dough with nuts or chocolate pieces. Roll up dough starting from any side. Pinch seam to seal. Cut roll into 6 slices.
• Melt 2 tablespoons margarine or butter in a small saucepan. Stir in the brown sugar and light corn syrup or maple-flavored syrup. Cook and stir just till blended. Pour into greased 8X4X2 loaf pan. Sprinkle nuts evenly in the bottom of pan.
• Place slices cut side down in loaf pan. Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 375 oven about 20 minutes or till golden.
• Invert rolls onto a wire rack or serving plate. Makes 6 rolls.