Reviewed: Jan. 10, 2009

The crust is excellent! I love it. I add garlic powder and italian herb to the bread sometimes. The recipe works on dough cycle in my bread machine, which makes it super easy. Try sprinkling w/ cornmeal &/or parmesan topping before baking.

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Christine

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Reviewed: Jan. 7, 2009

This was good and I loved the crust but mine was very hard after baking. I think I over stuffed it. I just used sausage and the cheeses and it could have used more cheese. I also baked mine on a stone until lightly browned and it was just so hard. I guess next time i will follow exact and see what happens.

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melissa

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

These came out wonderful. It made two large calzones. Very beautiful and delicious.

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Cooking Sisters

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 2, 2009

I am only rating/reviewing the crust because I made my own filling (spicy sicilian chicken with roasted bell peppers, onions, tomatoes, and a combo of ricotta, mozzarella, and cheddar cheese.. YUM) The crust was pretty good but I realized I misread the recipe. The number of servings says 8 so I assumed the dough would make 8 calzones. I ended up making 6 decent sized calzones and I thought they were too thin and didn't hold the filling well. Now that I read the recipe more carefully, I realize I was only supposed to make 2. So I guess my review can't be considered very accurate, but for what it's worth, even though they were thin, these did taste great and the dough was very easy to work with. I'm sure that if I had made them thicker, I would've given this 5 stars. Also, I opted to put the sauce inside, but I wouldn't advise it. It takes away from the taste of the filling by making it too saucy, so follow the recipe and keep the filling dry!

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BGChef

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

This is a very good recipe, although I did make modifications, as did many others. First, I made four calzones instead of two. I also upped the ricotta by a LOT, using 1/2 cup PER CALZONE, for a total of 2 cups in the whole recipes. I made a couple vegetarian and a couple with pepperoni, and served sauce on the side. I will make this again and again, I am sure.

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Abby in Hopewell

Cooking Level: Intermediate

Living In: Hopewell, New Jersey, USA

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Reviewed: Dec. 21, 2008

An awesome recipe! The filling I used was a mix of sauteed onion, garlic, ground turkey, basil, a little pasta sauce and cheddar.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 10, 2008

I make lots of recipes but rarely review them. this one is worth the review! great, and great-looking crust. filling could have used a little more spice, next time i'll try some basil and some italian seasoning mixed with the cheese. also i'd divide into 4 or 6 smaller calzones. made 2 large ones, even my husband could only eat half! thanks for the recipe!!!!!

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strawberishimmer

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Reviewed: Dec. 7, 2008

Loved the bread for this but next time I make this I'm going to add a lot more cheese.

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kimkim

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Reviewed: Nov. 21, 2008

These turned out superbly. Instead of using cheddar cheese, I used mozzarella with the ricotta for the inside. From the advise from some users, I used Olive Oil instead of eggs, and used some of my own toppings. Also, I divided the dough by thirds instead of halves, because they were so large. Tasted great and the guests loved them.

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kwolfe

Cooking Level: Intermediate

Living In: Kenosha, Wisconsin, USA

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Reviewed: Nov. 18, 2008

Excellent dish! My family loved it! I made the dough per instructions, used ham and sausage for the meat and used pesto instead of just basil. The egg made a beautiful crust. Don't skip it!

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free_by_grace

Cooking Level: Expert

Home Town: Webb City, Missouri, USA

Living In: Lubbock, Texas, USA

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Reviewed: Nov. 17, 2008

Yummy! Love the crust for these. Next time I would double the ricotta and add more pepperoni. I used mozzarella, cheddar and an Italian blend of cheese. I would also instead of combining the ricotta and the cheeses and everything, I think I will combine the pepperoni and ricotta, but leave the cheese and mushrooms to add on top. it was a little hard to spread out onto the dough. I will not add as much basil either. This was very good dipped in a tomato sauce/parmesan cheese/Italian seasoning sauce. Will definitely make this again... maybe not every week, but maybe every other!

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sherri

Cooking Level: Expert

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Reviewed: Nov. 7, 2008

These were really good! I put all the ingredients in the bread machine on the dough setting. Then divided into two and rolled flat to fill. We filled with pepperoni, mozzarella, spinach and sun-dried tomatoes and used marinara for dipping sauce. Next time I'll fill with only pepperoni and cheese but will definitely make again!

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jenny27

Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 26, 2008

Perhaps this is a case of different expectations, but I found the crust to be sub-par. It almost tasted like a pie crust, while I was expecting something far lighter and almost bread like.

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fredcai6

Cooking Level: Intermediate

Home Town: Athens, Alabama, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 25, 2008

my boyfriend loved the crust. i loved the crust.

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jenhatan

Home Town: Quincy, Massachusetts, USA

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Reviewed: Oct. 23, 2008

Incredible!! The dough was crispy and tasted wonderful. These are large calzones - although I added a lot of stuffing to mine. I followed the dough recipe exactly and stuffed them with roasted chicken, broccoli, sauteed red onion and garlic, basil, mozzarella, parmesan, romano and cheddar. Delicious!! We may have these twice this week as I am already dreaming up new filling combos. Thanks!!

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Oct. 19, 2008

This was a hit! My husband actually made these for dinner (and he's not a recipe follower at all)-they came out great. We made the dough exactly as described and then added in our own favorite calzone ingredients. This is going into the family favorites recipe box! :)

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newlywedchef

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Reviewed: Oct. 6, 2008

My husband and I love these! He asks me to make them all the time. I use spicy italian chicken sausage, mozzerella, mushrooms and fresh basil plus a little bit of store bought pizza sauce since I like sauce in my calzones. The dough is a great recipe and very versatile, use whatever you want on the inside, but brushing them with egg is a must!! Gives the perfect crispy, golden color every calzone should have. Thanks for a great recipe.

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Crystal

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Reviewed: Oct. 1, 2008

My only complaint is that I wish the dough was more doughier. Crusty and crunchy is good but with not with italian calzones. I tried to be pseudo healthy here and used part skim ricotta - i wouldn't recommend this, go for the gold instead! i also stuffed mine more, adding swiss cheese, ham and a little ground beef. Ok so mine was more like a sandwich...though it was delicious! this also made mine look a lot bigger and not as flat. I would recommend, after the brush of egg, to sprinkle some oregano, basil and mozzerella cheese over the top. I think the main thing with calzone and stromboli recipes is to find one that fits your preference of dough, and stuff them according to your liking. When I was growing up, the only calzones I ever heard of were strickly ricotta and other cheeses - I didn't even know you could stuff with meats! I agree with whomever made the recipe that an authentic calzone does not have sauce inside. :)

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brickhed

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Reviewed: Sep. 30, 2008

These were easy to make and delicious. I added Olives, green pepper and Italian sausage. I also took the advice about making smaller portions and divided mine into 8 small calzones. And they were still big enough to satisfy for dinner. Served mine with some red sauce. I will definately make these again.

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amberdawn183

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Reviewed: Sep. 12, 2008

Not a favorite with my family or a friend we invited over to taste test the recipe. It looked good on the plate, but it didn't do much for the palate. The crust was too thin and crispy. The filling was unexciting and flimsy. It just didn't have good texture or flavor for our preference in a calzone. We go for something more hearty and flavorful.

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Christine

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Real Italian Calzones

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