I am Italian and I have never heard of Cheddar cheese being used in a Calzone. Mozzarella and ricotta, yes. I thought I would try this anyway. Just for me, I repeat, just for me, the Cheddar cheese does not work. I love cheddar, as a cheese, but it is out of place in a true Calzone. Sorry. JMO. It was far too slimy and greasy. A calzone cheese should be creamy. JMO. Perhaps if the portions were altered, it would work better. But I do not think I will try this recipe again.

Reviewed On: Dec. 1, 2009

When making chicken, I always start with making it on the bone. The resulting breast turns out far more moist and delicious. I roast it in the oven with olive oil sprinkled over it and without the butter, of which I am not in favor. Then I extract the breast meat off the bone. I followed the rest of the recipe pretty much exactly after that and it was simply great. Since I do not like turkey and don't eat much red meat, I am constantly looking for inventive chicken sandwich recipes. Plus, it makes great use of my garden tomatoes.

Reviewed On: Aug. 7, 2009

I adored this recipe. I do not like the taste of beef, so I customarily use buffalo. With respect to the Jalapenos, I oven roasted half of them (which gives them a toasty heat-sweetness) and left the other half per the recipe. This added moisture to the burger while retaining the crunch within as a texture element. I dislike swiss cheese, so I substituted more blue, which I also love and melted it on the bun, and I grilled the buns, which is a necessity with any burger. One needs to learn how to modify recipes to enjoy the decadent ones to the fullest.

Reviewed On: Jul. 18, 2009