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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Reviewer:

JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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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Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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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Reviewer:

dpierro

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Glen Gardner, New Jersey, USA

Reviewed: Sep. 2, 2009

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

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Reviewer:

cinde

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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Reviewer:

Marion

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Saskatoon, Saskatchewan, Canada

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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Reviewer:

chefK

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Kingston, New York, USA

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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Reviewer:

STEPHANISAT

Cooking Level: Intermediate

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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