Calzone Broccoli Spinach Pepper

bread machine dough anything style
1 tsp Caraway seed
1 tbsp All-purpose flour
1 tbsp Olive oil
1/2 c Chopped onion
1 med. Red bell pepper; cut in thin strips
1 c Chopped steamed broccoli
10 oz Frozen chopped spinach;
-thawed, squeezed dry
1/2 c Sauerkraut; rinsed
2 1/4 oz cheddar cheese -shredded

See (bread machine dough anything style) Recipe.
Sprinkle dough with caraway seeds and work in with
your fingers, kneading well to combine. Place medium
nonstick skillet over medium-high heat 30 seconds. Add 2 teaspoons of the oil; heat 30 seconds more. Add onion and pepper and cook, stirring frequently, until soft, 7-8 minutes. Stir in broccoli, spinach and sauerkraut; cook, stirring gently, until liquid is absorbed, about 3 minutes. Remove from heat and stir in cheese. Make one portion, roughly 1/6 th of ABM dough on lightly floured surface into a 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. Fill your circle comfortably so that you will be able to seal. 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.