- if you use fresh mozzarella your calzone is going to be very juicy, so expect liquid in the bottom of your pan. The taste is great but you will need to pull it out halfway through baking and drain the juice, possibly several times depending on how big you made your calzone.
- You can easily cut this recipe in half or even a forth BUT if you don't it does freeze rather well. Just make sure to rap in wax paper and use zip-loc freezer bags. To reheat- use a toaster oven (or regular oven) versus a microwave. The microwave just fries the cheese and makes the bread soggy before the meat has thawed.
- Do try to make it at least twice. The first time I made this is was good but not great. The second time I made it, it's all I ate for three days. It just takes a few tries to get the crust just the way YOU like it!
Calzone:
- 1 batch 10 minute pizza crust
- 1/4 lb hard salami
- 1/4 lb pepperoni
- 1/4 lb provolone
- 1/4-1/2 lb mozzarella-fresh or sliced
- muffaletta spread (optional)
Preheat oven to 450 degrees.
Roll crust into a round 1/4" thick on floured surface. On one half of the crust, layer salami, pepperoni, mozzarella and provolone. In the middle apply layer of muffaletta spread, then repeat layers of salami, pepperoni, and cheeses. Fold other side of dough over toppings. Wet the edges and crimp together to seal. Transfer calzone to a cookie sheet that has been brushed with olive oil. You may need to use two spatulas for this to keep the calzone from tearing. Brush the top of crust with olive oil and cut several (3-5) slits for venting. Bake for at least 20 minutes.
Serve with dipping sauce:
- 1 16 oz can tomatoes
- Fresh chopped basil
- 3 cloves garlic pressed
- 1 t salt
- 1/2 t pepper
Blend all ingredients in Cuisinart. Simmer in heavy saucepan over medium heat OR microwave on high for 3-5 minutes to blend flavors.
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| No illusions-it is as big as a full size cookie sheet! |
Hope y'all enjoy!
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