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Title: Linzones/zojizones
Categories: Bread Breadmaker Italian
Yield: 6 Servings
| DOUGH | ||
| 1 | c | Water |
| 3 | c | Bread Flour |
| 1/2 | ts | Salt |
| 2 | ts | Olive oil |
| 2 | ts | Yeast |
| FILLING | ||
| 1 | tb | Olive oil |
| 1 | Vidalia onion, chopped | |
| 1 | Bell pepper, chopped | |
| 8 | oz | Pepperoni, cut up real small |
| 8 | oz | Tomato sauce |
DOUGH: Put all items in Zoji and set course for "dough".
FILLING: In nonstick skillet put olive oil, onion and bell pepper. Saute until tender. Add Pepperoni, and 8 oz can of Tomato Sauce. Simmer 5 minutes, turn off heat, cover and let sit.
When dough is ready remove from Zoji and roll into a foot long "snake". Divide into 6 equal parts. Let rest about 5 minutes. Spread each portion of dough into a 5-6" circle. Put about 1/3 cup of the Pepperoni sauce on each circle, top with 1 Tb shredded mozzarella, seal dough carefully (it will make a little "pouch" shape) and put back into Zoji. IMPORTANT!! Before reinserting pan into Zoji set Homemade cycle to rise 2. AFTER it does the short stir down, put pan back into Zoji and let rise for 30 minutes. At the end of rising period press the homemade cycle button again and the Zojizones will begin to bake!
Bake until the Zojizones reach desired completion. The homemade cycle has a baking time of 60 minutes. If you feel they are done before that time, simply take them out.
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