I'm originally from NJ and have never had a real Italian calzone with an American invented cheese, being the cheddar. That being said I substituted the cheddar cheese for 8 oz low moisture mozzarella cheese and 8 oz of Italian Blend. I also added some oregano in addition to the basil. For the filling I just used sweet Italian sausage. Instead of pressing the seam shut with a fork roll the ends after you close the so that is kind of looks like a pizza crust, this pretty much takes away the possibility of the calzone leaking from missing an area with the fork. All in all it is a good recipe, just needed some tweaking.

Reviewed On: Jul. 22, 2009

OMG, I made this a few months ago and it was a big hit. This is very tasty and anybody who likes crab and smoked salmon separately will love them together in this recipe. Ever since I have added a few of my own ingredients to the recipe to enhance it further; thinly sliced green onions and dill. So far it has been a hit every time I make it.

Reviewed On: Nov. 17, 2007