Calzone Baked Egg Rolls
calzone bread machine dough anything style
2 cups grated carrots
1 can bean sprouts -- (14 ounces) drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove -- minced
2 cups diced cooked chicken
Dipping Sauce:
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 Pinch garlic pepper

See (bread machine dough anything style) Recipe.
Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and garlic pepper until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. 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. tear the dough. Fill your circle comfortably so that you will be able to seal later. Push your filling back in towards the middle as you seal. Repeat with remaining dough , and fillings. 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 20 to 25 minutes or until browned. Remove from oven. Use reserved sauce to dip calzones.