Reviewed: Nov. 23, 2009

My kids (age 5,7) actually made these with a little help! We forgot the parmesan cheese and only had 1 TBS italian seasoning left and they still came fanstastic. I would probably stick with the 1 TBS seasoning as any more might have been too much. Great way to sneak little spinach in their diet! We added pepperoni to half of them and we sprayed the tops with a little butter spray about 10 min before they were done. Next time will try with sausage and mushrooms.

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Pittsford Mom

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Nov. 8, 2009

Made these using pizza crust made in the bread machine. Added one large clove garlic. They were delish!!!

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suzanne

Cooking Level: Intermediate

Home Town: Cahokia, Illinois, USA

Living In: Matthews, North Carolina, USA

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Reviewed: Nov. 3, 2009

this was an excellent recipe. i goes well with pasta sauce on the side.

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bonnie s.

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Reviewed: Nov. 2, 2009

This is such an easy recipe! I agree it needed some extra spice: I used more Italian seasoning and some garlic salt. I saved one egg white and brushed it and extra garlic salt on the tops of the calzones before baking. Great recipe to share with my vegetarian roommate!

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kdockeney

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 24, 2009

Being a poor college student, I made some substitutions and they still turned out incredibly delicious! I put in one package of softened cream cheese instead of ricotta, which I know is no proper substitution, but it made the mix creamy like it needed to be, and it turned out yummy! Also, I used powdered parmesan, which works if you don't have the grate-able stuff on hand. And then I added the garlic salt and onion powder as well as cooked, cubed chicken. I brushed the outside with butter and sprinkled with parmesan, as someone else said. My husband told me we need to make these again really soon!

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acurtis

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Reviewed: Oct. 22, 2009

Giving this four instead of five b/c I doctored up the filling a bit. I added sauteed garlic, onions, mushrooms, and pepperoni to the spinach and cheese mixture. Used Pillsbury's frozen pizza dough, per another reviewer's recommendation. Brushed an egg wash over the calzones before popping them in the oven for about 20 minutes. They looked and tasted great. Really easy, fun, tasty dish.

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Jenn

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 22, 2009

This makes a lot of filling--maybe too much. I added 1 T of Italian seasoning and 3 cloves of garlic to the filling. I brushed an olive oil, salt, Italian seasoning, onion powder, and garlic powder combo onto the tops of the calzones, and then sprinkled parmeasan cheese over it. Baked them on a pizza stone. 4.5 stars.

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sailshonan

Cooking Level: Expert

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Reviewed: Sep. 17, 2009

Will add some sausage or bacon next time for my husband's preference. But we all enjoyed them very much

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Lisa

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Reviewed: Sep. 17, 2009

We loved it! Just added a little bacon to make it perfect

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red8jellybean

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Reviewed: Sep. 17, 2009

I thought the Italian seasoning was overwhelming. I'd only use 1 T the next time I make these. My kids loved them!

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Kathleen

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Reviewed: Sep. 14, 2009

I actually used Pillsberry crescents instead of white bread! It worked great! It only cooked for about 20 minutes! You should cook it until the tops are a deeper brown, that way the bottoms get done perfectly! We actually paired this with a homeade fettucini! Delicious!

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Amelia

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Reviewed: Sep. 12, 2009

delicious! I did an egg wash on top and sprinkled with kosher salt and a little shredded parm. Ours were perfectly done after 26 minutes. For dipping, I made a sauce by pureeing 1 small sized can of plum tomatoes with a clove of garlic and some italian seasoning, then simmered while the calzones cooked. Delicious!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Sep. 4, 2009

I used homemade pizza dough ("Pizza Dough II"), and in this case, the less-browned ones were better than the well-browned ones. I think the freshness of people's Italian seasoning makes a difference-- I opened a fresh bottle and 1 and 1/2 tbsp. of seasoning was plenty to me.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Sep. 2, 2009

Unbelievably Good! I actually made a huge mistake, which thank goodness turned out great. I read the ingredients in the morning and decided to make this for dinner. I didn't see the word "dough" — duh! I thought it said "bread"! So, when it came time to make dinner, I forged ahead with my slices of whole wheat "bread". I rolled each piece out as thin as I could get it. I brushed the edges with an egg wash (added salt & pepper) and filled as per the directions. I placed them on my cookie sheet and brushed each calzone with more egg wash. It turned out great!!! I will definitely make this again, but I will have to decide if I should make the same mistake twice.

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dpierro

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Glen Gardner, New Jersey, USA

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Reviewed: Sep. 2, 2009

my mother loved this recepie and so did my son, he does not like spinch

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cinde

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Reviewed: Aug. 13, 2009

I have made these at least 30 times with a few additions to the filling. I add 10 button mushrooms and cook then dice 3 chicken breasts. I place all the ingredients into my food processor and pulse it for about a minute. It ends up being a double batch, but I make 2 batches of pizza dough from my bread machine and after baking it all, I toss the leftovers into the freezer for another meal. I control how big I want them to be. I once served them as an appetizer, making them really small (although somewhat tedious) but everyone raved. My hubby likes these served with pizza sauce, my kids prefer ranch dressing. REALLY YUMMY!

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Marion

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Aug. 9, 2009

My huband and I loved this recipe, I made a nice italian red sauce for dipping, top notch!

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chefK

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Kingston, New York, USA

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Reviewed: Jul. 6, 2009

My entire family, aged 18 months to 29+ loved this recipe. I used canned pizza dough and fresh spinach instead of frozen. This was easy and delicious. An earlier reviewer suggested brushing egg whites on top, and it did add a nice shiny glaze to the calzone. This one is a great master recipe for a calzone. I can't wait to make it again.

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STEPHANISAT

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

This recipe was ok but it was nothing to rave about. Followed the recipe except for using pizza crust. Dipping them in spaghetti sauce made them better.

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