Pizza Calzone

So good! Here's what I did: used fresh baby spinach instead of basil, gluten free flour to make my own dough. I was afraid it wouldn't be flavorful enough without any additional herbs. IT WAS DELICIOUS!!! I thinks its the beginning of a love affair with Calzone!!

This was insanely delicious. I used baby broccoli, only had the cheaper version of mozzarella from the bodega on my corner, forgot to add pepper and had to use basil paste for lack of basil. Used a crust from a pizzeria in the West Village I happened to walk by last night; nice guys agreed to give me one for $5. I made NYT Cooking recipe for Classic Marinara Sauce (recipe from Lidia Bastianich adapted by Julia Moskin), substituting fresh tomatoes for canned. I baked it for 18 mins. Delicious!!!

This was my first NYT disaster. I thought the cooking time was awfully short for a crisp, firm calzone - and the idea of putting the sauce on initially seemed like a recipe for a disaster. I was right - the dough was absolutely soggy and disgusting. I cooked it for about 30 minutes. Inedible - trash and pizza night.

Excellent with countless variations. I mixed 4 oz. goat cheese with 1/4 C of the ricotta, threw in a handful of basil, cut up prosciutto, handful of fresh mushrooms. Sauce on the side for dipping. There is no way you can mess this up and you can throw in whatever suits your fancy (or what's in the fridge).

So delicious! Added lemon zest to the ricotta and used marinara inside and then as a dipping sauce.

This was so easy and so delicious. I added fresh oregano and basil, along with spicy sausage, mushrooms, onion and green pepper.

Delicious and not hard to do! Made with Trader Joe's herb pizza dough, and added sauteed pork sausage, onion and shredded zucchini and carrot. Added a pinch of lemon zest to the ricotta mixture, and mozzarella in both the ricotta and on top of the meat. Froze beautifully, and cooked from frozen in about 25 minutes. served with doctored marinara sauce, also from TJs.

The cheese and sauce burned on mine using convection. Would recommend not using convection if you are tempted. Turned out really nice for us otherwise. We added pepperoni and salami inside. Next time I’ll try adding tomato sauce inside as well. At that point, we should have a calzone close to what we get at the Muddy Rudder .

Used David Tanis's Pizza dough recipe and made it the day before. Used 225g balls for a large shareable version. A 75g ball might be perfect for individual (made two with 112g). Sausage, peppers, and onions cooked for 25 or 30 minutes with a basic pizza (1 can tomatoes (drained), 1 tomato paste, 2t oregano and Italian seasoning, salt and better and 1/2t garlic powder). Chicken, costco pesto, ricotta w/ mozzarella Chicken, salsa verde, ricotta & quesadilla cheese 17 min at 500 degrees Devoured

Important detail, the video shows the pizza stone set in the center of the oven.

Delicious bust strange that the last step in the recipe calls for tomato sauce and mozzarella on top after folding and before baking. That is not what it shows in the video - nothing on top. I made as written but without the sauce and mozzarella on the outside, and it was great. Also subbed in chard and added a little Beyond Meat Italian sausage and cooked down tomatoes for the filling. I gilded it with a little olive oil after baking.

Made this for my kids. They said it was a 10 out of 10. I added a little fried pepperoni and mozzarella. Also sprinkled parm on top of calzone before baking.

Second iteration was a a success but also had issues. Made two smaller calzones. Dough ball thawed nicely on counter. Was able to,work in a bit of liquid to make dough softer as it should be. Added more whey to ricotta and that prob made bottom crust soft this time. No biggie. Overfilling was this issue as it was really difficult to move to pan and they came unsealed in process but I managed and it wasn’t a mess. Very tasty once more. I need a proper rolling surface.

Covid 19 cooking. Used house made ricotta and dough! Sautéed a chopped portobello and 1/2 bag spinach and one jarred roasted red pepper. Placed marinara and mozzarella inside. Photo shows no sauce on crust...wouldn’t it just burn way before calzone was baked? Used suggestion to brush on some evoo before filling. Had issue getting tight seal but the “leak” wasn’t an issue. Proportions just right. Both crusts were very crisp. Very satisfying meal for 2 with a side salad on a chilly May evening.