Author Topic: Post up your Calzones here (Read 5127 times)

Jackie Tran · « **on:** August 20, 2018, 09:31:32 PM »

I've always been too busy experimenting with Pizza to have given much thought to the Calzone. However, I've been experimenting with them and I've come to really enjoy them.

Hoping members will post up their Calzones so we can discuss different ideas and techniques.
This was my first fried Calzone posted here.

https://www.pizzamaking.com/forum/index.php?topic=51896.msg540240#msg540240

Jackie Tran · « **Reply #1 on:** August 20, 2018, 09:37:22 PM »

Made another fried Calzone tonight which was also excellent. Things I did different with this one. Stuffed it with black forest ham, a mix of 70/30 ricotta/mozz, & mushrooms. I sweetened the ricotta by adding a bit of sugar into it. It contrasted well against the savory ham. The bit of mozz gave the cheese a beautiful stretch. The fresh basil also added a nice pop with each bite.

hammettjr · « **Reply #2 on:** August 20, 2018, 09:45:01 PM »

Looks great. Calzones are awesome, but for whatever reason I always want to make pizza.

There was a period before I really started pizzamaking that I ordered a calzone pretty frequently. I liked it with mozz, ricotta and spinach. The key was that the spinach was sauteed in oil with a good amount of fresh garlic, which made its way into the calzone. Then, for a spin on sauce dipping I'd order a side of meatballs. I liked that I could control the meatball distribution this way, and that it didnt take up space inside the calzone and reduce the amount of ricotta.

Jon in Albany · « **Reply #3 on:** August 21, 2018, 08:40:22 AM »

As a kid, I would get them all the time from a restaurant my family would go to then I kind of drifted away from them. I didn't get a chance to make anything this weekend.

What are you using in your sauce?

norcoscia · « **Reply #4 on:** August 21, 2018, 09:52:49 AM »

A very very very long time ago I ate one with pepperoni ham and white american cheese - I turned my nose up at it when they told me the ingredients but it was extremely good (once I took a bite).

hammettjr · « **Reply #5 on:** August 21, 2018, 02:20:27 PM »

If you want whacky topping ideas, here's a chain called DP Dough that only makes calzones. When I was in college my classmates really liked this place. I thought it was only ok.
https://www.dpdough.com/menu/

TMB · « **Reply #6 on:** August 21, 2018, 02:42:32 PM »

Quote from: hammettjr on August 21, 2018, 02:20:27 PM

If you want whacky topping ideas, here's a chain called DP Dough. When I was in college my classmates really liked this place. I only thought it was ok.
https://www.dpdough.com/menu/

Dang no where near ALABAMA $:-\$

hammettjr · « **Reply #7 on:** August 21, 2018, 05:24:13 PM »

Quote from: TMB on August 21, 2018, 02:42:32 PM

Dang no where near ALABAMA $:-\$

Just pick which ones sound good to you. With the information on this forum you can make it even better than they do!

Jackie Tran · « **Reply #8 on:** August 21, 2018, 10:53:36 PM »

Matt, thanks for the topping ideas. Garlicky spinach sounds awesome. I usually have both on hand.

Jon - same sauce I use for my NY pizzas. Blended 6n1 tomatoes, a bit of EVOO, a bit of garlic, oregano, pinch of sugar, good amount of black pepper, and slightly cooked.

Norcoscia, white american cheese sounds interesting! Do you remember if they were cutting ricotta in with that? Straight almost sounds too salty. That and some ham or ground beef sounds good though.

I hope to have new pics to post tomorrow night.

Chau

norcoscia · « **Reply #9 on:** August 22, 2018, 09:20:55 AM »

I can't remember - it was back in the mid 80, sorry

petef · « **Reply #10 on:** August 22, 2018, 09:49:06 PM »

Quote from: hammettjr on August 21, 2018, 02:20:27 PM

If you want whacky topping ideas, here's a chain called DP Dough that only makes calzones. When I was in college my classmates really liked this place. I thought it was only ok.
https://www.dpdough.com/menu/

What a great idea for a food business. Just calzones! ... and sides.
When your just not in the mood for pizza!

--pete--

Jon in Albany · « **Reply #11 on:** August 30, 2018, 08:47:56 PM »

Finally got around to frying some calzones. Made 4: two ham and cheese, a meatball and a sausage. Since all the frying stuff was set up, there were wings and some fried dough bites.

Don't tell my doctor.

TXCraig1 · « **Reply #12 on:** August 30, 2018, 08:54:17 PM »

Bill (Wheelman) made these at the first pizza summit. Best calzone I've ever tasted by a longshot: https://www.pizzamaking.com/forum/index.php?topic=19526.0

Jon in Albany · « **Reply #13 on:** August 30, 2018, 08:58:53 PM »

Quote from: TXCraig1 on August 30, 2018, 08:54:17 PM

Bill (Wheelman) made these at the first pizza summit. Best calzone I've ever tasted by a longshot: https://www.pizzamaking.com/forum/index.php?topic=19526.0

Those look awesome.

Stavs · « **Reply #14 on:** March 05, 2021, 02:07:06 PM »

These were my first two tries at making calzones. They turned out pretty good, although I think the dough is too thick.

waltertore · « **Reply #15 on:** March 05, 2021, 08:04:49 PM »

Here is what we use to serve but no longer do as we have gotten too busy and the calzone basically takes up the space of a pizza in the oven and costs a lot less than a pie. Plus I have to make smaller dough balls for them.

Quebert · « **Reply #16 on:** March 05, 2021, 08:36:03 PM »

I need to work on my Calzones, it's just folded over pizza so it should be easy. My pizza's are very good, the few times I've made Calzone's they were pretty decent but nowhere near as good. So apparently they're more than just a folded pizza lol. The pics above me have me drooling. I need to duplicate those.

TXCraig1 · « **Reply #17 on:** March 16, 2021, 06:41:39 AM »

Quote

apparently they're more than just a folded pizza

My best calzones all started off as pizza

sodface · « **Reply #18 on:** December 19, 2021, 09:23:02 PM »

My first calzone attempt. I watched this guy's stromboli video that he made like 10 years ago, this calzone video is more recent. These were really good to eat but I didn't like the way the top turned out. I think the dough was too thin.

amolapizza · « **Reply #19 on:** December 21, 2021, 08:47:33 AM »

The dough does look thin. At the moment I'm at 220g dough balls for around 12" pizza, I use the same amount for a calzone.