Reviewed: Feb. 19, 2013

5 stars for taste, but the previous reviewer was right on when she said the proportions were off. I'm an experienced cook but found it nearly impossible to create 8" circles out of the dough. Also, even with adding additional flour, the dough was very sticky. Next time, I'd use 2 cups of flour when making the dough, and slightly increase salt and sugar. Also easier if you use a silpat to roll out dough and bake directly on it.

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Reviewer:

JEPPER

Cooking Level: Expert

Home Town: Westfield, Indiana, USA

Reviewed: Jan. 29, 2013

We have a great pizza dough recipe we make in our bread machine. It can easily make two medium size pizzas. Since our children were more interested in pizza I had enough dough left over for two large calzones. It was great. My husband has a nitrate allergy, found in most sausage, so we used Al Fresco brand Sweet Italian Style Chicken Sausage (with red and green peppers in it). It comes in links pre-cooked so I diced up two links and warmed them up on the stove. Made the spinach and cheese mixture as directed, except I eliminated all the Italian type seasonings since the sausage already was very flavorful. I added the toppings as directed but sprinkled a tiny amount of mozzarella on top before folding over. Using a fork to pinch the edges works great and looks professional. I baked them on our pre-heated pizza stone for about 18 min and they were perfect. Put pizza sauce on the side. Delicious.

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Reviewer:

Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Jan. 20, 2013

I worked for a mom and pop pizza shop in high school and have never been able to find a calzone recipe that equaled. This one was FABULOUS!

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Reviewer:

robertamae78

Reviewed: Dec. 31, 2011

This was excellent! The dough turned out perfectly, and I have never made pizza dough before! We added sun dried tomatoes and replaced the sausage with organic ground turkey- excellent! Highly recommend!

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Reviewer:

BlackburnK

Reviewed: Oct. 23, 2011

I cheated and used store-bought dough but the filling was fabulous!

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Reviewer:

MRSKJS

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 18, 2011

Great recipe! There's enough dough for 4 and it's delicious!

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Reviewer:

path

Reviewed: Apr. 10, 2011

Don't listen to the person who said there were so many technical errors. It was the perfect amount for the 4 of us. Not all flour has the same moisture content so 1 1/2 cups could work for some. You shouldn't blame someone because you had to throw out some filling. You could have turned it into something else. It was an excellent recipe.

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Reviewer:

ahmom

Reviewed: Mar. 3, 2011

Oh my...where to start. First, I'll say that without the many technical errors, this might have been a great recipe. In no way possible did the recipe for the crust make enough for four calzones. I got two, but with one cup of flour (the other 1/2 cup in recipe is for kneading) I should have known. Because of this, I had wayyy to much fillings. I had to throw out almost half of the sausage mix and more than half of the cheeses mix. What a waste! I also had to scramble to figure out what to do, since we are a family of four and I have only two calzones! I had to order a pizza and after all that work I feel a bit frazzled....Sorry, but this recipe just doesn't work as is. I have the two in the oven now for another day....hope they reheat well!

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Jan. 3, 2011

This recipe is great! I did change things up, just a tad. When I sauted the spinach, I added a couple tablespoons of minced garlic. Instead of sausage, I used pepperoni. Since the pepperoni was already cooked, I just used a Tbsp of EVOO to the pan, spinach w/garlic and then added the water. I then drained the liquid and added the pepperoni. Also, once I made the slits on the top, I lightly buttered the top and sprinkled some parm cheese. Even my picky, pizaa loving husband enjoyed this.

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Reviewer:

jenmshaw

Reviewed: Nov. 11, 2010

Excellent recipe! I used refrigerator pizza dough and doubled the recipe so I had one to put in the freezer. Probably would've turned out even better had I made the dough from scratch, but it went together very quickly using a premade dough and I had dinner for 2 nights.

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