Calzones: Spooky Calzone Snake

"I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping." — prttimecook 

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Calzones: Real Italian Calzones

Nov 05, 2003 This was a good recipe. It does need a few adjustments. The recipe should state that the yeast should proof first. I dissolved the sugar in the water with the yeast and let it sit for ten minutes. I didn't use the same toppings, I used ground ham, spinach, a little mozarella, mushrooms and of course ricotta, which makes a "real Italian Calzone, and for a little extra yum, a dash or two of Italian dressing, but the dough was great for calzone. Very chewy and beautiful coloring. I made 4 calzones out of this but cut them in half, so next time I will make 8 small ones. Also it took only 20 minutes when I used my pizza stone, so time should be adjusted for the size of individual servings.

—UNACHICA 

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Calzones: Broccoli, Pepperoni and Three Cheese Calzones

Jan 31, 2003 This is a great recipe. While it may not be the easiest or fastest, it is worth the effort. I made a different filling for it, however, and I think you should feel free to make whatever filling you'd like. Because my filling was only enough for 4, I used the dough to make 4 calzones even though the recipe makes enough dough for 6 calzones. That was a mistake on my part, because it made the calzones too doughy. But my husband was raving about it; between each bite he said "This is delicious," "This is soooo good!" That's worth any amount of effort! :)

—TOEVLUGSOORD 

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Calzones: Calzone

Mar 02, 2006 Oh My Gosh! This was the bomb at our house. I made the dough and fixings and everyone filled their own to bake. I cut the dough into 6x6" pieces and formed them like "hot pockets". Still munching on leftovers (it makes alot for four) 3 days later! My husband and I fought over the last 1/2. I made the dough ahead & folded it in thirds and refridgerated it while fixing the rest. Pulled it out, puched it down, rolled to final size, sliced, filled, sealed and baked as directed. I also added 1 xtra Tbls. sugar and a 2 second count of olive oil to the dough, and did not do this in a bread machine. Very versatile dough! Outstanding! Easy! Thanks for submitting this recipe!*Also, baking on parchment paper keeps it from sticking, over browning, and makes clean up easy.

—Turtley 

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Calzones: Pinwheel Italian Calzones

Jul 23, 2007 It made twice the amount of filling that I needed. Use two crescent roll tubes in stead of one, or use the remaining filler and add it to the pizza sauce. I thought it was odd not sauteing the onions and mushrooms, and I also found it odd that no egg or tomato paste had been added as a binder. I added one tsp of garlic. You find yourself wanting to add more ingredients: black olives for instance, some fresh basil. But remember to use 2 tubes instead of one, because you'll have a lot of left-over filling. It took 18 minutes to cook. The flavor of the dough was bland. It would be better if dusted with onion and garlic powder. Powder, not salt. These are salty enough. It really needs the dipping sauce to add the tomatoey taste. Excellent recipe but had to give it 4 stars for the "woulda coulda shoulda's"

—QAEDON 

View the original article here

Calzones: Real Italian Calzones

Nov 05, 2003 This was a good recipe. It does need a few adjustments. The recipe should state that the yeast should proof first. I dissolved the sugar in the water with the yeast and let it sit for ten minutes. I didn't use the same toppings, I used ground ham, spinach, a little mozarella, mushrooms and of course ricotta, which makes a "real Italian Calzone, and for a little extra yum, a dash or two of Italian dressing, but the dough was great for calzone. Very chewy and beautiful coloring. I made 4 calzones out of this but cut them in half, so next time I will make 8 small ones. Also it took only 20 minutes when I used my pizza stone, so time should be adjusted for the size of individual servings.

—UNACHICA 

View the original article here

Calzones: Spooky Calzone Snake

"I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping." — prttimecook 

View the original article here

Calzones: BBQ Chicken Calzones

May 15, 2008 UPDATE: Since initially trying this, I have made it many, many times. I use the WalMart Brand Pizza Dough mix you add water too and Sweet Baby Ray's BBQ sauce, I also add some chopped onion before baking, I really think that the cilantro adds an extra dimension to the calzone and shouldn't be omitted (unless of course you don't like it). I have also brushed the crust with butter spread before baking with excellent results. This is an AR fave.6/17/2007:These are delicious and so easy. I made "minis" for a bridal shower and everyone raved. The beauty of this recipe is you can you use whatever ingredients you like (try turkey kielbasa with green peppers, onions, pizza sauce, and fresh basil); the one suggestion I would make is to saute garlic in a pan and brush over calzones before baking, I have also found the cooking time to be a little excessive.

—Khristin 

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Calzones: Bread Machine Calzone

Feb 09, 2009 Delicious, and surprisingly easy. The braiding is a little tricky, as the directions are somewhat vague. Basically, after heaping the mixture in a line down the center, use a sharp knife to cut downward diagonally angled "flaps". Like this: (right side) //////// (middle) ----- (left side) \\\\\\\\ Then overlap each side, and tuck in the ends. At least that is how I went about it and it turned out nicely. I subbed 1 tablespoon of actual milk for the powdered; didn't throw off the recipe, despite the extra liquid. I also added another teaspoon of sugar.

—BakingBot 

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Calzones: Unbelievable Spinach Calzones

Feb 26, 2007 I made one as stated in the recipe so that I could review it honestly (except using a can of Pizza Dough). The rest we had "build your own Calzone" night. I had sauteed mushrooms, canadian bacon, and Italian sausage. For us the meat one was better. I have enough of everything to make myself lunch tomorrow. I will spread the top with garlic butter next time before cooking (the top was hard & dry). Also, mine did not need the whole cooking time. Really easy quick supper.

—Scotdog = no pro 

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Calzones: Broccoli, Pepperoni and Three Cheese Calzones

Jan 31, 2003 This is a great recipe. While it may not be the easiest or fastest, it is worth the effort. I made a different filling for it, however, and I think you should feel free to make whatever filling you'd like. Because my filling was only enough for 4, I used the dough to make 4 calzones even though the recipe makes enough dough for 6 calzones. That was a mistake on my part, because it made the calzones too doughy. But my husband was raving about it; between each bite he said "This is delicious," "This is soooo good!" That's worth any amount of effort! :)

—TOEVLUGSOORD 

View the original article here

Calzones: Pinwheel Italian Calzones

Jul 23, 2007 It made twice the amount of filling that I needed. Use two crescent roll tubes in stead of one, or use the remaining filler and add it to the pizza sauce. I thought it was odd not sauteing the onions and mushrooms, and I also found it odd that no egg or tomato paste had been added as a binder. I added one tsp of garlic. You find yourself wanting to add more ingredients: black olives for instance, some fresh basil. But remember to use 2 tubes instead of one, because you'll have a lot of left-over filling. It took 18 minutes to cook. The flavor of the dough was bland. It would be better if dusted with onion and garlic powder. Powder, not salt. These are salty enough. It really needs the dipping sauce to add the tomatoey taste. Excellent recipe but had to give it 4 stars for the "woulda coulda shoulda's"

—QAEDON 

View the original article here

Calzones: Calzone

Mar 02, 2006 Oh My Gosh! This was the bomb at our house. I made the dough and fixings and everyone filled their own to bake. I cut the dough into 6x6" pieces and formed them like "hot pockets". Still munching on leftovers (it makes alot for four) 3 days later! My husband and I fought over the last 1/2. I made the dough ahead & folded it in thirds and refridgerated it while fixing the rest. Pulled it out, puched it down, rolled to final size, sliced, filled, sealed and baked as directed. I also added 1 xtra Tbls. sugar and a 2 second count of olive oil to the dough, and did not do this in a bread machine. Very versatile dough! Outstanding! Easy! Thanks for submitting this recipe!*Also, baking on parchment paper keeps it from sticking, over browning, and makes clean up easy.

—Turtley 

View the original article here

Calzone Recipes: Mushroom Cheeseburger Calzones

"These are a great alternative to regular cheeseburgers! They're also good to take with you on-the-go. Serve with ketchup, mustard, and pickles. I also love to make homemade French fries with this recipe. You can try other toppings like bacon, tomatoes, and lettuce." — ShelBelle.ShamRock 

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