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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Load ingredients for pizza dough into ABM per your manufacturer's instructions. | 2. Set on dough cycle. | 3. Remove when dough has completed second kneading. | 4. While dough is being processed, make calzone filling: Place peeled and diced potatoes in saucepan with desired amount of Kosher salt and steam just until tender (can be pierced easily with a fork). | 5. As soon as potatoes are tender, drain thoroughly and return to saucepan to "dry out" for a couple of minutes. | 6. Then, while still HOT, add lemon juice, basil, oregano, and garlic. | 7. While potatoes are steaming, place broccoli pieces in a wide saucepan. | 8. Sprinkle with Kosher salt to taste. | 9. Use a measuring cup to drizzle HOT water over top of broccoli, just enough to cover the bottom of the pan. | 10. Cover TIGHTLY. | 11. When water begins to boil, immediately turn off heat, without raising lid, and broccoli will finish cooking. | 12. Allow broccoli to steam for about 10 minutes. | 13. When bread machine completes second kneading, remove dough and divide into 2 pieces, one slightly larger than the other. | 14. Roll the larger piece to fit the shape of your pizza peel/pan. | 15. Preheat oven to 450 deg F. | 16. Lightly spray the peel/pan with the cooking spray and place the lower crust on it. | 17. Gently add the broccoli to the potato/herb mixture, taking care not to "mush" broccoli. | 18. Spread vegetables over rolled crust on peel/pan, leaving about 1"-2" around the outer edge to fold over for seal. | 19. Sprinkle cheese over veggies (if using). | 20. Roll the smaller piece of dough into the same shape and place over potato/broccoli filling. | 21. Bring outer edges of lower crust up and fold over top crust to form a seal on the top, all the way around. | 22. Bake in preheated 450 deg oven, preferably on a pizza stone, for 15 minutes , or until lightly browned. | 23. Allow to cool about 5 minutes before serving. | 24. Serve warmed pasta sauce as a topping or side, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
applesauce	1	tablespoon	unsweetened	6.405	1.7187	0.0259	0.0152
salt	1/2	teaspoon		-	-	-	-
purpose flour	1	cup		-	-	-	-
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
bread machine yeast	1	teaspoon		-	-	-	-
olive oil cooking spray			flavored	-	-	-	-
broccoli	1		peeled cut	30.94	6.0424	2.5662	0.3367
white potato	1 1/2	1/2	peeled diced	220.455	50.1935	5.3676	0.3195
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
basil	1	teaspoon	chopped dried	0.2032	0.0234	0.0278	0.0057
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
kosher salt			divided	-	-	-	-
cheese monterey jack	1	cup	grated low fat	-	-	-	-
pasta sauce		fat		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.