Roll up or calzone which is best?

[JConk007]

With leftover do you prefer the Calzone? heres a spinach calzone. or do the Roll? sausage and onion. I was getting tired and just threw these together so no shiny egg baste. Not my best effort but I love the way these look, bursting with ricotta and mozzerella, cooked a little light for reheat purposes. Side of dippin sauce and away we go
John

[abatardi]

I like the one on the very bottom the best.  Very nice.

- aba

[andreguidon]

who doesn't like ricotta !!

[JConk007]

aba
Yes that one is my lunch today!

[Art]

This one is shaped like a calzone, but the filling is more stromboli-like. I used a dough made for (2) 12" thin pizzas. Each one was shaped to a 12" "circle" and a mixture of sauteed mushrooms (button & crimini), green peppers, garlic, and onions (lightle sauteed), thinly sliced soppressatta and pepperoni, minced Spanish chorizo, cheese (mozz & parmesan) was scattered over 1/2 of each. A brushing of egg wash and into a preheated 450 oven with the Fibrament stone on the middle shelf. They cooked for about 10-12 minutes and, considering this was my first attempt, I think they came out pretty darn good. Next time, I'll be spreading the filling farther to the edge to avoid the empty crust area. It was still mighty good dipped into the dish of accompanying red sauce. Also, a slightly hotter oven.  Art

[JConk007]

Art,
They sure look good!
What dough recipe do you use?
Could you elborate on the egg brush. Is that just the whites, the yokes or both? I found the same thing. You really need to pack em full ,to the point where you need to stretch the dough to make the seal and avoid to much edge crust area (more pizza bones for my puppies )
John

[Art]

I used the Lehmann calculator for a 12":
Flour (100%):    190.51 g  |  6.72 oz | 0.42 lbs
Water (63%):    120.02 g  |  4.23 oz | 0.26 lbs
IDY (0.3%):    0.57 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
Salt (2.0%):    3.81 g | 0.13 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
Oil (1.5%):    2.86 g | 0.1 oz | 0.01 lbs | 0.64 tsp | 0.21 tbsp
Sugar (1.5%):    2.86 g | 0.1 oz | 0.01 lbs | 0.72 tsp | 0.24 tbsp
Total (168.3%):   320.63 g | 11.31 oz | 0.71 lbs | TF = 0.1

The egg wash is 1 whole egg beaten with 1 tsp. water. I cut slits in the top on this one, but next time I think I'll leave it alone and just let it puff up. Art

[canadianbacon]

that top one looks amazing John !

I think I'm going to have to use some eggwash for mine the next time to get them really brown.

Great stuff !

With leftover do you prefer the Calzone? heres a spinach calzone. or do the Roll? sausage and onion. I was getting tired and just threw these together so no shiny egg baste. Not my best effort but I love the way these look, bursting with ricotta and mozzerella, cooked a little light for reheat purposes. Side of dippin sauce and away we go
John