My only complaint is that I wish the dough was more doughier. Crusty and crunchy is good but with not with italian calzones. I tried to be pseudo healthy here and used part skim ricotta - i wouldn't recommend this, go for the gold instead! i also stuffed mine more, adding swiss cheese, ham and a little ground beef. Ok so mine was more like a sandwich...though it was delicious! this also made mine look a lot bigger and not as flat. I would recommend, after the brush of egg, to sprinkle some oregano, basil and mozzerella cheese over the top. I think the main thing with calzone and stromboli recipes is to find one that fits your preference of dough, and stuff them according to your liking. When I was growing up, the only calzones I ever heard of were strickly ricotta and other cheeses - I didn't even know you could stuff with meats! I agree with whomever made the recipe that an authentic calzone does not have sauce inside. :)
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My only complaint is that I wish the dough was more doughier. Crusty and crunchy is good but...