Reviewed: Mar. 21, 2007

Not very tasty. Will not make again.

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Stephanie A. Mid Missouri

Living In: Columbia, Missouri, USA

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Reviewed: Mar. 20, 2007

I just made these tonight, and the family loved them. A few changes I made were using homemade pizza dough, adding some garlic salt, oregano, and cut-up pepperoni. I also put some shallow slits on the top, and brushed the tops with olive oil and sprinkled with a little sea salt. Will be making again soon!

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michelle

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Villa Park, Illinois, USA

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Reviewed: Mar. 19, 2007

Didn't like the frozen bread dough. It was flat and not fluffy like I'd hoped for. Added pepperoni but could've used a little more flavor. Garlic,onion,other veggies would've been nice.I did like the mixture though, it just need "more".

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JADENJO

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Reviewed: Mar. 18, 2007

I think this recipe is a good base for a great calzone. I served with generic pasta sauce from Supertarget and it was really good overall. I halved the recipe since it's only the hubby and me and made the recipe almost exactly as written, except I added pepperoni to add more flavor. With that said, next time I'll reduce the amount of italian seasoning a bit (thought it was really strong), reduce the amount of ricotta cheese and add more mozarella cheese. I will also add a clove a garlic, dice up the pepperoni and add some onions and/or mushrooms. Great recipe though to alter and adapt to your own personal preferences!!

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MEMONS

Cooking Level: Expert

Living In: Buffalo, Minnesota, USA

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Reviewed: Mar. 17, 2007

Very forgiving recipe! I lessened the ricotta cheese because I hate ricotta, and doubled the parmesan and mozarella. I also sauteed an onion and a carton of mushrooms and added that into the filling. I ran out of pizza dough and so I filled squares of refrigerated crescent dough. Also a couple slits in the top will keep the calzones from bursting. My husband loved this!

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OCEANVIXEN79

Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 17, 2007

YUMMY! I made these for my Bunko girls and they loved them (Hubby did too)! I also added mushrooms and garlic and used canned pizza dough as recommended by previous reviewers. DELISH!

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ErickaGWaters

Cooking Level: Intermediate

Living In: Hendersonville, Tennessee, USA

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Reviewed: Mar. 14, 2007

The filling on these did not have much flavor. Probably will not try again.

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Holly

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Reviewed: Mar. 13, 2007

These were pretty good, the filling had a great taste, enjoyed them very much.

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LobsterClaws

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2007

I halved the recipe (just 2 people at home)but did use all the spinach and added soem diced pepperoni. I used homemade whole wheat bread dough, and brushed them with an egg white wash before baking. They were crispy and delicious!! I will definately make these again!

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Carrie

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Berea, Kentucky, USA

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Reviewed: Mar. 13, 2007

Extremely good and recommended. I have never made calzones before, and this was really easy. I took the suggestion, and added artichoke hearts as suggested by another. Also great leftover. Will make again.

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Nephi

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Mar. 13, 2007

I followed the recipe with a few minor modifications. I used Pillsbury Pizza Dough. I wanted to make small ones, so I cut out 5 inch circles and was able to get 6 or 7 from each roll of dough. I scaled the recipe to make 12 servings and used 1 and half rolls of dough and still had a bunch of filling leftover. I brushed the tops with an egg wash and sprinkled with Parmesan Cheese before baking. They came out great, although when I make then again I will probably add some garlic powder and some additional seasonings. I also made Quick Sausage and Pepper Calzones from this site and served with warmed spaghetti sauce.

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SELENEJC

Cooking Level: Intermediate

Home Town: Sandgate, Vermont, USA

Living In: Waltham, Massachusetts, USA

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Reviewed: Mar. 13, 2007

My boyfriend LOVED this. I used the pizza dough, onions, and garlic powder as suggested. I also added chicken since he won't eat something without meat. It was a huge hit. Only made 4 with the pillsbury pizza dough, so I have a lot of the filling left. I'd recommend cutting the recipe down to 4 or 5 servings if you end up using the dough, or just buying two tubes.

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ajh258

Cooking Level: Beginning

Home Town: Erie, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 12, 2007

Yum! What a quick, easy recipe! I incorporated the suggestions of others adding mayo, chili powder and fresh garlic to the spinach mixture and brushing the tops with butter and garlic. I also used pillsbury biscuts, which tasted great but did not hold much stuffing and tended to unwrap. Thanks for the great tips everyone!

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 12, 2007

This was pretty good. I added fresh garlic and used low fat ricotta as well as refrigerated pizza crust. I made 4 good size calzones from this and still had a lot of filling left over (which I froze). I wasn't crazy about the pizza dough so I think next time I will make my own dough, something that has a little more flavor. We did dip in spaghetti sauce. Delicious.

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ACG2377

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Mar. 11, 2007

delicious! I used the stuffing to make stromboli. I put it in the middle of Pillsbury can french bread. then folded it (fold in thirds).. a little corn meal and garlic powder on top and its good to go!

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jennykaty

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Reviewed: Mar. 11, 2007

I did not have frozen dough so I used Pillsbery pizza dough which was quick and easy. I covered the calzones with tin foil for the first 15 min so that they would not get too brown and I cooked Italian pork sausage with chopped onion and then added it to the stuffing for more flavor. I served them with spaghetti sauce on the side for dipping and they were a hit!

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ldecota

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Reviewed: Mar. 11, 2007

The cheese blend is excellent! It gets a little intense when it's in too big of chunks, but when we added Italian sausage, onions, and mushrooms, the flavors came out in a very pleasing combination.

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TAHITI_BREEZE

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Reviewed: Mar. 11, 2007

I topped the calzones with some tomato-mushroom sauce! MMmmm...it turned out delicious, but be sure to top them with the sauce.

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Isa Kiehnle

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2007

I thought these are too doughy. I prefer filo dough or more of a crusty dough.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Mar. 9, 2007

These were soo good! Instead of using frozen bread dough I made Emeril's deep dish pizza dough...which you can find on foodtv.com. I made them for dinner last night for some of my friends and they devoured them! Next time I'm going to add some artichoke hearts and some sun-dried tomatoes!

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