Where can I find Calzone recipes?

[Crusty]

Any members have experience using pizza dough for calzones?  What type of filling combinations

[varasano]

This is a real crowd favorite:

Pepperoni, sundried tomato, chopped fresh tomato (very well strained),  fresh chopped rosemary, mozzarella.

You can also roll this into a stromobolii roll and garnish with wedges of fresh tomato pressed into the dough.  Makes a nice presentation. Sometimes I curve the roll into a horseshoe shape too. You can even pour the oil from the sundried tomatoes over the dough to create more of a fried dough stromboli.

Jeff

[pizzabill]

Crusty,

My favorite involves some sliced ham, provy, riccotta, and lots of mozz! Here's a shot of my last calzone:

(http://www.gocrawford.com/pizza/060904a.jpg)

(http://www.gocrawford.com/pizza/060904b.jpg)

Here's how I make them: http://www.pizzamaniac.com/index.php/archives/2004/06/10/ham-and-cheese-calzone/

Let us know if you give it a shot!

-PizzaBill

[pizzanapoletana]

This is how a calzone fritto should look like.

It is filled only with ricotta and fior di latte. I did not have any Napoli's salami or even better cicoli, that is why I did not put them in.

Please look at the crumb, and how fluffy it is...

[duckjob]

That looks delightfully un healthy Man, I've got so much stuff I want to try out, its going to take me a couple weeks to get through it all. A couple variations of DiFaras dough, and then PizzaBills stromboli.

[quido pizza]

i true calzone is fried as pizza nopoli showed.  in mixing bowl  one lb of ricotta,  one raw egg, salt to taste, pinch of pepper. dash of garlic powder, chopped fresh parsley. mix  add hand full of shredded mozz. mix. open a dough ball a little thick, cut into four pieces. add mixture and fold and close. no leaks. fry in hot oil till golden brown.  yummy  also you can add chopped ham or salami.

[scott r]

Marco, is this your pizza dough, or do you use a different recipe for the fluffy crust?

[pizzanapoletana]

Same dough

When I am home and cannot do it in a professional setting, I don't even try and bake my dough in an home oven. Thus I only mke fried pizza....

Fluffy when baked in a Neapolitan wood oven and fluffy when fried up....

[Ricky]

 Filling as follows , Ricotta,Feta,or Cottage cheese is Ok, Ham cubes, Chopped Tomatoes                       
                             in cubes   use    Fresh Basil Leaves, Dry mix herbs/oregano/Praprika/salt and 
                             Pepper, This is what Pizza Herbs/spices is. All first pre-mix, Then finally
                             additional add Small amount of Mozzarella and Parmesan Cheese
                              to enhance more cheesy Flavours and finally add Pepper and Salt before sealing dough
Yes, I try it with Pizza dough with the above filling after attending a calzone and Pizza making course.

[DiamondMarco]

Crusty, When I lived in Italy my wife and I ate Calzonne at our local Pizzaria at least twice a week. Over the years our favorite ingredients became sausage (bulk,spiced,chunks),mushrooms (fresh,sliced), and onions(sliced). The onions came out of a bowl full of olive oil so the inside of the calzonne was full of the juices from the ingredients and olive oil after baking. Talk about a flavor party!! We've not found any combo that comes close to what this trio offers the taste buds.

Enjoy,
DiamondMarco

[pftaylor]

Crusty,
Here are a couple of photographs from my calzone making effort tonight. Quattro Formaggio, sauce, pepperoni, Pizza Raquel formulary...

I would highly recommend using your favorite dough recipe and stuffing it with your favorite toppings. In many ways a good calzone has superior flavor than a pizza. There is something about splitting open a hot pocket full of flavor.

[pyegal]

Diamond Marco,
I noticed you didn't list any cheese in your favorite calzone with the sausage, mushrooms and onions?
Was there cheese in that version?

Thanks!
pyegal

[pftaylor]

pyegal,
Are you thinking what I'm thinking?

I have got to try my calzone recipe with sausage (Chorizo), onions (bathed in EVOO), and mushrooms with a quattro formaggio blend. I bet it is to die for. For my latest calzone, I borrowed from DC PM's exquisite version which puffs up and creates a hot cavernous pocket which I found to be more tasty than slitting the top and allowing the flavorful steam to escape.

[RockyMarciano]

My favorite is to just take a pizza, add mozz, ricotta, provolone, and some margherita pepperoni and fold it in half, have some pizza/marinara sauce  on the side.