Author Topic: Calzones (Read 9970 times)

itsinthesauce · « **on:** September 11, 2003, 08:02:33 PM »

Now that we've perfected the pizza(I highly dough it), let's talk Calzones. I've never made them. Ate them and appreciate them.

Who's gonna start it?

Randy · « **Reply #1 on:** September 11, 2003, 08:17:18 PM »

I’ve made them with leftover dough from a New York and thought they were very good. We used a fork to seal the edges. The first time I did not put a hole in the top. Big mistake.

Randy

itsinthesauce · « **Reply #2 on:** September 11, 2003, 08:29:53 PM »

Randy, what did you stuff them with?

Randy · « **Reply #3 on:** September 11, 2003, 08:49:49 PM »

The usual for us is pepperoni, precooked hot pork sausage and pineapple. Of course cheese and sauce. Get the pineapple in the heavy juice. The hot sausage and sweet pineapple make a wonderful combination.
What about you?

Randy

DKM · « **Reply #4 on:** September 11, 2003, 10:44:59 PM »

Quote from: Randy on September 11, 2003, 08:17:18 PM

The first time I did not put a hole in the top. Big mistake.

Mine exploded, what about yours.

DKM

DKM · « **Reply #5 on:** September 11, 2003, 10:52:19 PM »

Quote from: Randy on September 11, 2003, 08:49:49 PM

The usual for us is pepperoni, precooked hot pork sausage and pineapple. Of course cheese and sauce. Get the pineapple in the heavy juice. The hot sausage and sweet pineapple make a wonderful combination.
What about you?

I use most of the usual pizza toppings, and veggie ones with all sorts of vegetables (bell peppers roasted over a wood fire are great).

Randy, do you put your sauce in the calzone? I normally use the sauce as a topping, sometimes for dipping.

DKM

Randy · « **Reply #6 on:** September 12, 2003, 11:27:51 AM »

A calzone is something I know little about other than what it looks like from the outside and from what I have read. I have seen them called by a couple of names so one might be with sauce and one might be without. I like putting the sauce on the inside but I must say it can be messy to eat. I thought I had a picture of mine but did not.
Maybe someone could give us a good definition to work with.
Did mine explode DKM? No but it sure wanted to from the size.
This guy was on Goodlife TV
http://www.goodtv.com/
Monterey Cooking
They essentially put what ever they wanted on the inside.
the other day making them in a brick oven.
http://www.pisto.com/
It will probably come on again. They had also put together another show on Brick oven pizza.

itsinthesauce · « **Reply #7 on:** September 14, 2003, 12:10:20 PM »

Work in progress

RoadPizza · « **Reply #8 on:** February 19, 2004, 07:51:36 AM »

Don't put the sauce in the calzone itself. Usually the calzone topping is made with a combination of mozzarella cheese, ricotta, parmesan, and salt and pepper, plus whatever else the main ingredient might be: a meatball, some slices of ham, bits of sausage, chicken.

When you put the hole on top, make sure that you can see the toppings inside - this way, you know that the hole won't close up on you while it's baking. Brushing it with eggwash before baking also gives it a nicer golden color.

Quote from: DKM on September 11, 2003, 10:52:19 PM

Quote from: Randy on September 11, 2003, 08:49:49 PM
The usual for us is pepperoni, precooked hot pork sausage and pineapple. Of course cheese and sauce. Get the pineapple in the heavy juice. The hot sausage and sweet pineapple make a wonderful combination.
What about you?

I use most of the usual pizza toppings, and veggie ones with all sorts of vegetables (bell peppers roasted over a wood fire are great).

Randy, do you put your sauce in the calzone? I normally use the sauce as a topping, sometimes for dipping.

DKM

Pizzaholic · « **Reply #9 on:** February 19, 2004, 10:13:06 AM »

Made calzone last night! Turned out great. I do put DRAINED diced tomato in mine, ham, black olives, onion, garlic, and 4 cheeses- mozz, ricotta, parm, and leftover mortadella. The dough wasn't a NY, but a basic dough recipe that I have from a Pizza book.
I do not cut a whole in the dough and usually do not have a problem, and then I cook it at 485F for 15 minutes.
Highly recommend trying.
Pizzaholic

Foccaciaman · « **Reply #10 on:** March 10, 2004, 11:12:23 PM »

Calzone ahhh my favorite!
But form a local Carbone's Pizza and its a pizza sandwich.
And the sauce does go inside.
I make them myself, almost an exact replica. Make standard thin crust dough roll thin with pin add toppings and sauce.
sausage, pepperoni,green olives, mushroom (my favorite)
wrap like burrito sides in first then the breakfast omlet rollover trick seam should be on top.
Cook 500 7-10 min
Ahhh heaven...
and no steam holes and no explosions either.

David · « **Reply #11 on:** May 07, 2007, 05:42:32 PM »

Much to my dipleasure,my wife wanted a calzone yesterday.I happened to be trying out a highly hydrated natural Neapolitan18 hr dough formula.By some miracle I managed to get it onto a wooden peel in one piece and into the oven.It had ricotta,fennel sausage,mushrooms.I decided not to pre brush the top and see what happens?My oven was running cooler than I like ,so I thought it was a good time to try this.Though it was devoured ,IMO I really didn't like the look of it and didn't find it so appealing.The crimped edge was gummy.As my old school reports stated....tries hard,but doesn't quite make it ! A work in progress.

rebeltruce · « **Reply #12 on:** May 08, 2007, 10:46:15 AM »

I've made many Calzones in the past....usually with the standard pizza toppings except sauce. I use the sauce to dip!

I've laways had a question thought regarding the specific differences between a Calzone and a Stromboli....is it that there is sauce inside the Stromboli, and not the Calzone? Or are the fillings different between the two?

I know they are formed a bit differently a Calzone being more of a "turnover" versus the Stromboli being rolled in layers........

Pete-zza · « **Reply #13 on:** May 08, 2007, 11:19:50 AM »

rebeltruce,

For a bit of further enlightenment, see http://en.wikipedia.org/wiki/Stromboli_%28food%29 and http://en.wikipedia.org/wiki/Calzone.

Peter

shango · « **Reply #14 on:** May 08, 2007, 01:44:18 PM »

Quote from: David on May 07, 2007, 05:42:32 PM

Much to my dipleasure,my wife wanted a calzone yesterday.I happened to be trying out a highly hydrated natural Neapolitan18 hr dough formula.By some miracle I managed to get it onto a wooden peel in one piece and into the oven.It had ricotta,fennel sausage,mushrooms.I decided not to pre brush the top and see what happens?My oven was running cooler than I like ,so I thought it was a good time to try this.Though it was devoured ,IMO I really didn't like the look of it and didn't find it so appealing.The crimped edge was gummy.As my old school reports stated....tries hard,but doesn't quite make it ! A work in progress.

doesn't look too bad, maybe it was a little overstuffed?

looks like it could have used some tomato on top.

I make ripeino often and find that cooking them near the mouth of the oven, away from the fire works best. They take longer to cook than a regular pie. A good way to tell when they are done is to wait for the cheese to start bubbling out of the hole in the top.. you will hear the sizzle as the liquid hits the hot floor of the oven, calzone is done. *sizzle*

Toad · « **Reply #15 on:** May 10, 2007, 01:24:20 PM »

Here's my first try at Calzone. Dough from Trader Joes, mozzerella, ricotta, parmasean, bell pepper, mushroom, ham, & sauce. Maybe not perfect but none was wasted!

trohrs123 · « **Reply #16 on:** May 10, 2007, 09:15:43 PM »

toad
that thing is huge!!! but looks tasty!

roksngr · « **Reply #17 on:** October 12, 2007, 08:13:49 PM »

Isn't a calzone supposed to be the size for a single serving i.e enough for one person?
I used to make them all the time at this little old place I worked at in SLC. ahh the good ole days.
hmmm....I think I'll make one tonight.

RoadPizza · « **Reply #18 on:** January 03, 2010, 11:02:02 PM »

Quote from: roksngr on October 12, 2007, 08:13:49 PM

Isn't a calzone supposed to be the size for a single serving i.e enough for one person?

Not always, but most of the time.

Here are pictures:

RoadPizza · « **Reply #19 on:** January 03, 2010, 11:04:20 PM »