In college there was a burrito spot that advertised "Burritos as big as your head."
My experience with calzones has been about the same.
If I order a calzone at a restaurant it's the size of a frisbee - and much too heavy to fly.
Want control over the size of your calzone? Make your own. It's easy. It's delicious.
It will always have your favorite fillings and will be right-sized for you.
What You Need
1 pound (16 oz) ready to bake pizza crust, I love the Safeway brand that they sell in the deli, quarter it to make four individual calzones
Other calzone meat or vegetable fillings of your choice (pepperoni, sausage, spinach, etc)
Pasta sauce or pesto for your calzone topping
1 egg beaten for an egg wash
Calzone cheese filling
15 oz ricotta cheese
1/2 cup grated parmesan cheese
1 1/2 cup shredded mozzarella cheese
2 eggs
1/2 teaspoon salt
pepper to taste
other seasonings to taste - I'm a fan of Penzys Mural of Spices or Pasta Sprinkle
What You Do
Determine what additional fillings or toppings you'd like for your calzone. It can be your favorite.
Cut the one pound ball of pizza dough into four equal pieces. Roll each piece into a round. Preheat the oven to 350 (or what your particular dough requires).
Prepare the cheese filling by combining the ricotta, Parmesan, mozzarella, eggs, salt, pepper and spices in a medium bowl until combined.
To construct your calzone, put 1/3 to 1/2 cup of the cheese filling on the top third of the dough. Top the cheese with your fillings of choice. Fold the bottom over the top to form a half moon. Use a fork to seal the edges and then brush the top with beaten egg.
Bake for 12-15 minutes until the top is golden brown. Serve with the sauce of your choice.
What's your favorite calzone filling?
Cheese filling recipe adapted from: Pioneer Woman
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