Recipe by: Jenny
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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 minu...
Having owned an Italian restaurant/Pizzeria at one time, I can tell you: NO ITALIAN WOULD BE CAUGHT DEAD USING CHEDDAR CHEESE....AND NEVER, NEVER IN CALZONE. ONLY PURE RICOTTA CHEESE! Use one ...
Having owned an Italian restaurant/Pizzeria at one time, I can tell you: NO ITALIAN WOULD BE CAUGHT DEAD USING CHEDDAR CHEESE....AND NEVER, NEVER IN CALZONE. ONLY PURE RICOTTA CHEESE! Use one ...
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 minu...
I tried halving the recipe, as so many thought these were quite large, and made mini calzones for appitizers. I also added some green pepper and olives. Delish! My only change would be to prick ...
I absolutely love these, I make 'em every week. Instead of egg I brush the dough with olive oil, to me it makes a better crust for a calzone. I also use Mozzerella instead of Chedder.
Outstanding! Despite having a lot of cooking experience, I had never made pizza dough from scratch or a homemade calzone before tonight. What I did differently: Dough: slightly more yeast...
Excellent recipe. Very easy if you let your bread machine do the work. I set mine on dough cycle thru 2nd rise. Instead of Cheddar, I use a blend of Mozzarella and Romano, add green onions and b...
I'll echo other reviewers in esteeming this dough recipe - it cooks to perfection - & that you can fill to your liking. My filling consisted of 1 cooked/cubed chic breast, oregano, cheddar & mo...
To quote my husband, "This is the best calzone I've ever had!" I used Italian seasoning instead of the basil and cheddar and mozzarella instead of just chedder. I was very pleased to find thi...