Author Topic: 'sealing' calzones  (Read 5558 times)

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Offline youonlylivetwice

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'sealing' calzones
« on: March 26, 2008, 01:10:14 PM »
hi all~
good grief.  I've been trying for several weeks now to do something a little different, calzones instead of pizza.
but, literally EVERY attempt has resulted in the seam opening and a nice lava flow of cheese and sauce coming out, on the pan or stone in this last weekend's case.
any tips??
I have tried pinching it, using a fork, using egg whites, a little water....

I have been baking them at 550, is that maybe it?  is the spring too much for the seam and a lower temp might fix it??


Offline JerryMac

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Re: 'sealing' calzones
« Reply #1 on: March 31, 2008, 09:43:21 AM »

I pinch and roll the edges of my Calzones and never had one pop open  ;)

I bake them at 400 degrees and spray the dough with EVOO for browning. Maybee 550 is giving you too much oven spring on the edges and forcing them open.

Mangia Bene  :chef:

Offline Bryan S

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Re: 'sealing' calzones
« Reply #2 on: April 01, 2008, 12:38:23 AM »
As Jerry said, the lower temp will help. Also a slit or two in the top of the dough will let out the steam so they don't build up pressure inside of them when they cook. HTH  ;)
Making great pizza and learning new things everyday.

Offline wildfire

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Re: 'sealing' calzones
« Reply #3 on: April 16, 2008, 07:10:51 PM »
The lower temp will help.  However, my favorite technique is pinching and then rolling a little bit more than you think you need to.