Mmmm, these were delicious, and my husband (who demands a LOT of flavor in his food) agreed wholeheartedly. I halved the recipe and made four large calzones out of it and ate 1-1/2 of those myself, so I think the recipe overstates the number of servings. I was extra-hungry tonight though, so I think 6 out of a half-recipe or 12 out of a full recipe would be just about right for a normal adult appetite. I used 2 cups of regular flour and 1/2 cup of semolina flour because I love the flavor semolina gives to Italian crusts/breads. For the filling, I followed the recipe, but also added 1/4 cup each of chopped sundried tomatoes and marinated artichoke hearts. (Again, all of these amounts were for a 1/2 recipe.) I also used 1/2 cheddar and 1/2 provolone rather than all cheddar. I didn't find the recipe at all difficult or time-consuming as others have mentioned. Next time I'll definitely use the tip others have given to prick the tops with a fork before baking because a couple of mine popped open and leaked. I served homemade pizza sauce for dipping. Finally, I baked mine on a pizza stone: I really think that helps with the crip-factor. Bottom line: mmm, mmm, good. Update: Heated up one of the leftover calzones on a pizza stone in a 350 degree oven today and it was even better than they were fresh!
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