Author Topic: Calzones  (Read 10945 times)

0 Members and 1 Guest are viewing this topic.

Offline RoadPizza

  • Registered User
  • Posts: 348
  • Mozzarella Addict
Re: Calzones
« Reply #20 on: January 03, 2010, 11:06:12 PM »
End:


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 20274
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Calzones
« Reply #21 on: January 03, 2010, 11:46:01 PM »
RoadPizza,
Those calzones look like perfection.  :chef:
Norma
Always working and looking for new information!

Offline Buffalo

  • Registered User
  • Posts: 138
  • I Love Pizza!
Re: Calzones
« Reply #22 on: January 04, 2010, 12:05:16 AM »
RoadPizza;
If you are willing to share ???  What is the mixture & ratio you are using as a filling in your calzone?   They look absolutely great.
Thanks much...
Buffalo

Offline Jack

  • Registered User
  • Posts: 404
  • Location: WA
  • Pizza; it's what's for dinner, breakfast........
Re: Calzones
« Reply #23 on: January 05, 2010, 12:56:34 AM »
My family's favorite is wilted baby spinach & browned garlic, with some italian seasonings, mozz and parmesan cheese. 

The oddest calzone I've made was with slices of lobster tail.  It was awesome tasting, but too moist.  The bottom dough was soggy.

I always slit the tops, so there is no chance they will close up.  For dough, I just use my NY style dough.

Jack