Pizza calzone?!


Question: okay, at my highschool, on days that it was pizza day, it wasn't regular slices of pizza. and from what i've looked up, it kinda looked like a pizza calzone, it usually had sausage, cheese, and pizza sauce in it. only it looked different from a regular calzone. this one folded over so that it had pizza crust on bottom with sauce sausage and cheese over it, then it folded over and had crust, sauce, sausage cheese, then it folded over again, and the top was just crust. has anyone seen this before? do you know where to find this recipe? and if i were to make it homemade, would the middle crust cook?

i just dont want to waste all those ingredients if i do it wrong.


Answers: okay, at my highschool, on days that it was pizza day, it wasn't regular slices of pizza. and from what i've looked up, it kinda looked like a pizza calzone, it usually had sausage, cheese, and pizza sauce in it. only it looked different from a regular calzone. this one folded over so that it had pizza crust on bottom with sauce sausage and cheese over it, then it folded over and had crust, sauce, sausage cheese, then it folded over again, and the top was just crust. has anyone seen this before? do you know where to find this recipe? and if i were to make it homemade, would the middle crust cook?

i just dont want to waste all those ingredients if i do it wrong.

Those calzones that you are describing, which have another layer of crust in the middle are a bit tricky to make. If not cooked long enough, the middle crust comes out improperly done. And sometimes if you cook it long enough for the center crust to get cooked, the outer crusts are overdone or burned!

This means in order to get it just right, one either needs to use a slow oven (lowish cooking temps), or pre-cook the center crust in advance and then stick that pre-cooked crust in the middle of the calzone.

I recommend going with a regular calzone recipe instead, the kind that just has crust on the top & bottom and not in the middle. Especially if this is going to be the first time you're cooking a calzone!

Here's an easy recipe I like:

* Preheat oven to 450°.
* Place dough on a floured surface. Roll out to form a 12 inch circle. Spread pesto evenly on dough.
* Layer sausage, sweet red peppers, basil and mozzarella cheese over pesto.
* Sprinkle on parmesan cheese.
* Fold the dough over in half, into a half moon shape, and pinch the edges together to seal the calzone.
* Make 3 cuts across the top of the calzone approximately 1 inch long.
* Brush with an egg wash (optional) and bake for 20-25 minutes or until golden brown.
* Spoon marinara sauce in the center of the plate.
* Slice calzone in half or in strips and place over sauce.
* Garnish with grated parmesan cheese and more chopped red pepper if desired.

Container: baking sheet or pizza stone
Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 1 canister of refrigerated pizza dough or 1 ball of homemade basic pizza dough
- 3 tablespoons flour - for rolling out dough
- 1/2 cup pesto - purchased or homemade
- 1 cup Italian sausage - cooked and crumbled
- 1/2 cup sweet red peppers - drained and chopped
- 2 tablespoons basil - chopped chiffonade
- 4 (1/2 inch slices) fresh mozzarella cheese
- 1/4 cup fresh parmesan cheese - grated plus 2 tablespoons for garnish
- 1 egg - beaten with two teaspoons of water for egg wash
- 1 cup marinara sauce
chopped red pepper for garnish
------------------------------------

To make a 3- layer calzone, you'd need to roll out your dough into an 18" long rectangle instead of a circle. Then, top one far end- 6"- of the long, rectangular dough with pesto and ingredients. Then, fold the next 6" of the dough over that, and top it too with the pesto and ingredients. Then, fold the remaining 6" of the long rectangle over that.

If you don't pinch the edges of this calzone, it is more likely to cook evenly... but some fillings may leak out. If you pinch the edges, your fillings don't leak but your calzone might not cook evenly.

* Brush with an egg wash (optional) and bake at a LOWER temp like 350F for 20-35 minutes, or until golden brown and the dough in the middle is done.

Coming up with the exact time this thing needs to cook is a real pain...one basically needs some trial and error. Also, one can watch it cook in an open brick oven such as is used in Italy, or leave the oven light on and check it periodically to make sure the outer crust doesn't overcook.

again hit google and put in calzone recipiese......

idk but it sounds good you made me hungry

It's just a meat lovers pizza folded in half....

i have used both sites below for calzone's. one is original italian, the other quick and easy.

Calzone is a baked pizza pocket.
A pizza made on half of the dough and folded over and the edges rubbed with a flour and water paste ( grade school glue) before you fold it over. After folding the dough over make sure you press the dough along the edges so the ingredients do not leak out.
Panzarotti is a calzone fried in oil. Everything else is the same.
So don't worry about making a mistake. Roll out the pizza dough, place the ingredients you like on one half. Put water and flour glue on edges of dough. Fold over and press to make sure it is sealed and bake. Bake at 350 degrees F until golden.

chef Robert, author of chef Robert presents romantic dinners for two





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