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Can't "weight" to be able to have one of these :))
Wow! And yet another to add to the "to egg" list.
Officially making these tonight, have the dough. One home made meatballs, the other pepperoni, mushroom and onion. Probably throwing in some roasted garlic in there somewhere too.
Done them three times. They get better and better every time I do it.
Things I have learned using Dyal's recipe:
1)Ricotta is the star of the show IMO
2) lightly rub water on the lip of the bottom of the calzone so the top will stick nicely when you mash with a fork to form edge
3) egg wash is key to get the coloring and Dyals finsihing sauce with butter and garlic then a sprinke of parmesan is icing on the cake.
This has made the standard rotation for us---actually replaces pizza for now. Owe Dyal for posting this one...
@jbates67, that sounds great! Can't wait to hear how they turn out!
@Chubbs, I agree that adding a good amount of Ricotta really makes the difference. Bulks it up and adds a great creamy flavor. And the garlic butter and parmesan really is the icing on the cake. :)