Breadmakers Recipes

Artichoke and Mushroom Stuffed Calzone

Zojirushi Recipe – Artichoke and Mushroom Stuffed Calzone

Enjoy our version of calzone, stuffed with artichokes, mushrooms, pepperoni and cheese. We gave it a little kick with freshly blended pesto sauce.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Artichoke and Mushroom Stuffed Calzone Ingredients

Home Bakery Supreme®
Breadmaker
BB-CEC20

Artichoke and Mushroom Stuffed Calzone Ingredients

Home Bakery Mini
Breadmaker
BB-HAC10

Artichoke and Mushroom Stuffed Calzone Ingredients

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Artichoke and Mushroom Stuffed Calzone Ingredients

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Artichoke and Mushroom Stuffed Calzone Ingredients

Home Bakery Supreme®
Breadmaker
BB-CEC20

Artichoke and Mushroom Stuffed Calzone Ingredients

Home Bakery Mini
Breadmaker
BB-HAC10

Artichoke and Mushroom Stuffed Calzone Ingredients

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Artichoke and Mushroom Stuffed Calzone Ingredients

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Artichoke and Mushroom Stuffed Calzone Ingredients

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

Traditional Pizza Dough:

1-1/4 cups (300mL) water
1-1/2 Tbsp. (20g) olive oil
3-3/4 cups (480g) bread flour
1-1/2 Tbsp. (17g) sugar
1 tsp. (5.6g) salt
1-1/2 tsp. (4.2g) active dry yeast

Pesto Sauce:

2 cloves garlic, chopped
1 Tbsp. pine nuts
2 cups fresh basil leaves, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
2/3 cup extra virgin olive oil
1/2 fresh lemon juice
1/2 cup parmesan cheese

Filling:

1 tsp. olive oil
2 (14 oz. cans) canned artichoke hearts, quartered, drained
1 package (8 oz. pkg.) white mushroom, stemmed and sliced 1/8” thick
1/4 tsp. ground black pepper
9.7 oz. feta cheese
15.5 oz. shredded low moisture part skim mozzarella cheese
48 pepperoni slices
4 roma tomatoes, thinly sliced

Ingredients (for BB-HAC10, makes 6 calzones):

Traditional Pizza Dough:

1 cup (240mL) water
1 Tbsp. (13g) olive oil
2-1/2 cups (320g) bread flour
1 Tbsp. (11.6g) sugar
1 tsp. (5.6g) salt
1 tsp. (2.8g) active dry yeast

Pesto Sauce:

1 clove garlic, chopped
1/2 Tbsp. pine nuts
1 cup fresh basil leaves, minced
1/8 tsp. salt
1/8 tsp. ground black pepper
1/3 cup extra virgin olive oil
1/4 fresh lemon juice
1/4 cup parmesan cheese

Filling:

1/2 tsp. olive oil
1 (14 oz.) canned artichoke hearts, quartered, drained
1/2 package (8 oz. pkg.) white mushroom, stemmed and sliced 1/8” thick
1/8 tsp. ground black pepper
4.8 oz. feta cheese
7.7 oz. shredded low moisture part skim mozzarella cheese
24 pepperoni slices
2 roma tomatoes, thinly sliced

Ingredients (for BB-PAC20, makes 12 calzones):

Traditional Pizza Dough:

1-1/4 cups (300mL) water
1-1/2 Tbsp. (20g) olive oil
3-3/4 cups (480g) bread flour
1-1/2 Tbsp. (17g) sugar
1 tsp. (5.6g) salt
1-1/2 tsp. (4.2g) active dry yeast

Pesto Sauce:

2 cloves garlic, chopped
1 Tbsp. pine nuts
2 cups fresh basil leaves, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
2/3 cup extra virgin olive oil
1/2 fresh lemon juice
1/2 cup parmesan cheese

Filling:

1 tsp. olive oil
2 (14 oz. cans) canned artichoke hearts, quartered, drained
1 package (8 oz. pkg.) white mushroom, stemmed and sliced 1/8” thick
1/4 tsp. ground black pepper
9.7 oz. feta cheese
15.5 oz. shredded low moisture part skim mozzarella cheese
48 pepperoni slices
4 roma tomatoes, thinly sliced

Ingredients (for BB-PDC20, makes 12 calzones):

Traditional Pizza Dough:

300g (approx. 300mL) water
18g (1-1/2 Tbsp.) olive oil
488g (3-3/4 cups) bread flour
18g (1-1/2 Tbsp.) sugar
5g (1 tsp.) salt
3g (1 tsp.) rapid rise yeast

Pesto Sauce:

2 cloves garlic, chopped
1 Tbsp. pine nuts
2 cups fresh basil leaves, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
2/3 cup extra virgin olive oil
1/2 fresh lemon juice
1/2 cup parmesan cheese

Filling:

1 tsp. olive oil
2 (14 oz. cans) canned artichoke hearts, quartered, drained
1 package (8 oz. pkg.) white mushroom, stemmed and sliced 1/8” thick
1/4 tsp. ground black pepper
9.7 oz. feta cheese
15.5 oz. shredded low moisture part skim mozzarella cheese
48 pepperoni slices
4 roma tomatoes, thinly sliced

Artichoke and Mushroom Stuffed Calzone Step 1

1

Following the instruction manual, prepare the dough using the ingredients listed. Make sure the kneading blade(s) are properly attached. Add the Traditional Pizza Dough ingredients to the baking pan in the order listed. Select and start the appropriate course.

BB-PDC20: #11 DOUGH
BB-PAC20: REGULAR DOUGH
BB-CEC20/BBCC-X20: BASIC DOUGH
BB-HAC10: DOUGH

Artichoke and Mushroom Stuffed Calzone Step 2

2

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.

Artichoke and Mushroom Stuffed Calzone Step 3

3

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.

Artichoke and Mushroom Stuffed Calzone Step 4

4

When the 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.

Artichoke and Mushroom Stuffed Calzone Step 5

5

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.

Artichoke and Mushroom Stuffed Calzone Step 6

6

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.

Artichoke and Mushroom Stuffed Calzone Step 7

7

Bake in an oven preheated at 375°F for 25 minutes or until golden.

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