Outstanding! Despite having a lot of cooking experience, I had never made pizza dough from scratch or a homemade calzone before tonight.
What I did differently:
Dough: slightly more yeast (Hodgson Mill All Natural Active Dry Yeast which was a 5/16 oz. pack); divided in four; rolled to 9" cirlcles
Filling: used Italian 4-cheese blend; mixed and chilled cheeses, but not toppings; topped with different approximately 1 1/2 cups combined diced pepperoni, diced ham, canned mushrooms, canned and drained diced tomatoes, diced onions, and diced green peppers.
Hints: use a lightly floured silicone baking mat - this lets you easily fold half the dough over the filling and transfer to baking sheet; use a small roller for small dough formations; spread your cheese down the middle and work toward one side of the round, adding toppings in the same manner; leave at least a half inch margin on side with filling; lightly brush that half's edge with some of the beaten egg to make sealing the edges easy; serve with a dipping sauce (like "Way Easy Pizza Sauce/Bread Stick Dip" also featured on allrecipes.com - see my review for how I doctored that to fit my tastes and better match my alterations to this calzone recipe).
Bottom Line: This was really easy and worth the time required. Adapt to your own taste, keeping in mind the total volume of the filling.
Was this review helpful?
119 users found this review helpful
Outstanding! Despite having a lot of cooking experience, I had never made pizza dough from...