Reviewed: Jul. 22, 2001

The only time I have made calzone's was using the frozen bread dough. They were well liked, but difficult to roll out. These were terrific and easy to make. They also make a great pizza dough. The only problem is, I have to make three to feed my family and it takes 30 min. for each dough to process.

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KRISTEN ANNE

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Reviewed: Jul. 19, 2001

Wonderful recipe--I made it 4 times this week

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KATELYNNO

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Reviewed: Jun. 10, 2001

This was really fun and nice for something differnet. I can't wait to try it with spinach! Left over they were even better! My kids thought they were hotpockets! I will use this recipe from now on.

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DIZZIMOM

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Reviewed: May 23, 2001

The bread was alittle hard to work with but it baked up great! This was worth the effort.

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mtoyne

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2001

I made this recipe for supper last night and it's another winner. The dough was perfect and I didn't have to let it rest long to roll it out into a rectangle. It was picture perfect coming out of the oven and was as delicious as it looked. This is another winner. Thanks, Kevin, for sharing this wonderful recipe. Lucille

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LRW1

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Reviewed: Apr. 4, 2001

I decided that it was about time I try and make homemade calzones, so when I found this recipe, I was excited to try it out. The dough was great, very soft and tasty. I added a bit of garlic to the mix for flavor, which was great. I had a hard time folding the strips though. I think this recipe needs an illustration! Or maybe I need to be more artistic, oh well. The 2nd time I tried this recipe, I just rolled the calzone in a circle, then folded it, then crimped the edge. The result was a lot better looking.

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TESSAAZ

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Reviewed: Apr. 4, 2001

This was great. I threw some mushrooms and turkey italian sausage in it and it turned out wonderful. This is a good recipe to have your children give you a hand with. A lot of fun to make.

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Mar. 18, 2001

I made this recipe using the suggested filling and it was great! The next time I made it used a more "adult" filling . Instead of what this recipe calls for I used tomato sauce, proscuito, goat's cheese, black olive slices and finely diced anchovies. It was a huge success !!

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SHARONHOWARD

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Reviewed: Feb. 25, 2001

This was very good. I had some trouble cris-crossing it, but with practice, who knows. I will be making this again.

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Kathy

Cooking Level: Intermediate

Living In: Salina, Kansas, USA

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Reviewed: Jan. 28, 2001

I also took my bread machine out of retirement for this recipe, and it was well worth the effort! I was worried I wouldn't be able to braid the dough and keep the filling inside, but I followed the directions and it was SO simple. I loved this recipe and will make it again soon. We used extra pizza sauce for dipping.

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numnum

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2001

The bread on this calzone turns out wonderfully. Especially great when you brush the top with egg before baking it. It then comes out golden brown.

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ANGIESCHULZ

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Reviewed: Nov. 30, 2000

Liked it, particularly since it allows me to use my old dusty bread machine.

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ROSE COOK

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Reviewed: Nov. 21, 2000

Wonderful recipe when you have no time to cook! We changed this by making individual pies and made some ricotta stuffing to go with it. Take ricotta and season to taste with sugar, salt, dried basil, dried oregano, dried thyme, 2 hard boiled eggs riced, and the liquid from sauting crimini mushrooms. We added dried basil, dried organo, dried thyme, rosemary, black & white pepper, granulated garlic, granulated onion, and pecorino romano cheese. Let's the kids be creative on what they would like to stuff them with. Add a Lindemann Shiraz for the adults and extra sauce for the top and you are set. Had to come back and re-evaluate our rating. Changed it from a 4 top a 5. Definitely a keeper and has been showing up in our household in various combinations. Simply delicious!

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FEEDMENOW

Cooking Level: Professional

Living In: San Diego, California, USA

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Reviewed: Sep. 4, 2000

This was a wonderful recipe! The dough was lovely and soft to work with. The filling was easy to cook (I threw in some red and green peppers with the sausage)-Yum Yum! My husband was very impressed as I am not a cook!

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