I have been trying to get close to my grandmother's Easter calzone. No recipe, but just picking brains. I found out everyone has their own idea about how it was done. I'm close to 70 and the last remaining offspring is 96, so we are running out of time. Anyway here's the result and I feel it's pretty close.
29 oz cooked Italian sausage, course chop. Hot, sweet, your taste
14 oz cooked smoked shoulder, food proccessed, not real fine but smaller than the sausage
1//3 cup chopped flat leaf parsley
2 1/2 cups pecorino romano grated cheese
Mix it up and add it to your favorite dough.
This amount made 6 calzones with 225g dough balls. More than I expected, so this was a two day event, since I only had 4 dough balls made. To be adjusted.
The opinions were varied, but most thought it was not bad. How good is taste memory? We are talking about a long time since any of us tasted her calzone. Anyway I will down size this as best I can and pass it out to the cousins so they can try it if they want. A great project. I'll be making it more than once a year.