bread machine dough anything style
---FILLING----
12 oz Broccoli, fresh or frozen chopped
Feta or Ricotta
Parmesan
Salt
Pepper
Beaten egg

See (bread machine dough anything style) Recipe
In a medium saucepan of boiling water, blanch broccoli 2 minutes. Drain and refresh with cold water. Drain again. Chop coarsely. Preheat oven to 425F. Make sure as much water as possible is drained before you add any or all of your next ingredients to make a tasteful combination of cheese, seasoning, and broccoli. Add some beaten egg to bind, for that sake only. Too moist is no good. Roll one portion, roughly 1/6 th of ABM dough on lightly floured surface to 7-9-inch semi-circle. Form calzone circles by pulling out from the edges in a gentle manner being careful not to tear the dough. Push your filling back in towards the middle as you seal. Repeat with remaining dough , and filling. Fold over to enclose filling, pressing edges firmly together, until closing corners. Brush with Oriental Sesame Oil and/or egg wash, and sprinkle with Sesame seeds. Place a dollop of your filling in the middle for effect. Place on lightly greased baking sheets. Preheat oven to 425 F. Bake from 20 to 25 minutes or until browned. Remove from oven. Sprinkle on parmesan cheese if you like. Serve warm. It is possible to store the 1/6 th calzone dough balls in plastic bags, and the fillings in plastic containers in the refrigerator for further use for a few days.