They look great! I love calzones but I don't think I have ever had one with Dijon Mustard. It sounds really good to go along with the ham.

More of a pocket sandwich I guess than a true Calazone.
We are still thinking of a million options for fillings!

Bacon, eggs, cheddar
Teriyaki Chicken and rice
Ham and broccoli
Roast beef and swiss
Carmelized onion, tomato and feta
BBQ Pulled Pork and jack cheese

and of course.....
Pepperoni, sausage, olive, mozz!!

and don't even start on dessert varieties........ :+)

Deanna

is it spelled calazone or calzone ?

Well, mine is spelled Calazone! (grin) May be incorrect.

I found it all over the 'net spelled both ways....

...shrug.!??!?
Deanna

Deanna:
About 2 weeks ago there were a lot of Posts on " Calzone ".
Don't matter how you spell it, long as it tastes good.
I think it means Sock in Italian. ( Not Sock it To Me)the one that you wear.
Ohiomom put one in and there were Posts on Stromboli's too.
She has a Blog: http://cookingincleveland.blogspot.com/2008/03/calzone.html
She also has an Archive on the right column.

I'll take a look in " Search " and see if I can find them.
Lou

Looks good! I made Calzoni recently, and they went fast. Calzone is italian for trousers; calzoni is the plural form.
Now, where's that Luigi so he can shoot me in the kneecaps if I'm wrong.

Sol

Don' taste like socks OR trousers to me!!!!!

I wonder why they were named after clothing??!?!?

LOU? Kin ya answer me that one?? :+)

All I know is that the dough recipe is very good and I'll be using it with many different fillings. I like to make meals like this (and burritos) that can be frozen and grabbed right from the freezer for lunches at work. DH and I NEVER eat lunch out. Well, maybe once or twice a year, but that's pretty much NEVER! LOL

Deanna

Calzone means pant leg; calza means sock, but calzone comes from calza. When you add -one to calz-, it literally means big or large sock or stocking, since the -one suffix means large, intensified, or extreme. The food term refers to a stuffed stocking rather than a pant leg, or so I was told.

Lars

Gosh, I hope they don't start tasting funny now....

hee hee heee

Thanks, Lars!

Deanna

Well, keep your toes crossed, Deanna!

Sol:
See what you started !!! You got me all tongue tied.
I don't know how to say that.

Calzoni, means trousers. I didn't know you were a tailor too.

Calza and calzetta mean, Sock. Lars, I guess Calzone might be Slang.???
Deanna:
Whatever you do, don't put your feet into it.

I've been using Chicken and Shrimp Stir fries and adding all kinds of things.
Like 2 spoons of Spaghetti Sauce, Pepperoni, Provolone, Ham, etc.

You can make Stir Fried Steak with Onions.
Put in some Sauce and Provolone " Pizza Steak Calzone "!

Did you take a look at Ohiomom's BLOG !
Lou

Lars:
How did you make out with your Calzones ?
Did you try the Surf and Turf yet ???

Deaaaaaaannnnnnnnnnaaaaaaaaaaaaaa !!!!!!!!! ??????

Lou

What?

Deana....what size of piece of dough did you you for the pocket sandwiches or calazones in the photo? Grapefruit or smaller? They looks so good :)

Deanna: What ? Did you do a Search on Calzone ?
Ohiomom's Post.

I know a lot of members frown on asking to do a Search.
But there is nothing wrong with that, if you don't get the info you need.
I don't have the time to go thru all that again. Thought you might be interested.

Hope this helps a little !!!

LOU

Trudy,

Here's the recipe I used. The only thing I changed was to make 8 rather than 9 pieces for the calazones (Way easier to divide (grin)).

Rolled each out to about an 8" circle.

It's kind of backwards in order. Start with the Pizza Dough part, then move up to the Calazone part when it's time to divide.

Calazones

pizza dough---see below
12 ounces ricotta cheese
1.5 cups mozzarella, grated
garlic to taste, 2-3 cloves minced
chopped broccoli (optional)
sliced ham or pepperoni (optional)
other ingredients as desired
spaghetti sauce (optional)

I often make pizza dough in the bread machine. A 1.5 pounds batch of dough will make 9 calzones.
Pull it out and divide into 9 pieces.
Roll each piece into a 6 inch circle. Mix together 12 ounces ricotta cheese and 1.5 cups grated mozzarella and some garlic (a few cloves, minced).
If you're using the ham and/or broccoli, put them on the dough.
Put about 1/2 cup of the cheese onto the circle of dough.
Fold the dough in half, pinch the seams, press down with a fork on the edges.
Brush with melted butter. Bake them at 450 for 10 minutes.

Handmade Pizza Dough 2 cups warm water 2 Tbsp. yeast 2 tsp. sugar 2 tsp. salt 2 Tbsp. oil 5\-6 cups flour Combine water and yeast in a large bowl and let sit for 5 minutes. Stir in the sugar, salt, and oil. Add half the flour and mix. Add remaining flour and knead until smooth. Cover with a clean kitchen towel and put in a warm spot to rise for about half an hour. Punch the dough down and split into pieces (2 or three for pizza, 9 for calazones\-\-see recipe above from this point). Press onto a greased cookie sheet or pizza pan until the dough is about 1/4" thick (for thin crusts). Spread your favorite sauce, sprinkle on grated mozzarella, add toppings. Bake at 400 degrees for about 20 minutes. Disclaimer: This is not MY recipe. I found it on the internet and spaced off including the site where I found it. NO intent to represent otherwise. (smile) Deanna

Thanks Deanna

I made some up using the 5 minute Artisan bread dough. Used 1/2 of the Light Whole Wheat Dough. Made 6 of the Calazones.

Here is approx recipe.

Filling
7 oz. Ricotta cheese
1 cup shredded mozzarella cheese
sliced fresh mushrooms
1 TB. pizza sauce for each Calazone
Salt and Pepper

Baked 425 for approx. 25 min. let cool 10 minutes

Served with more Pizza sauce.

I make them using plain old bread dough. The kids like them filled with "pizza stuff", sauce, pepperoni, mushrooms, mozzarella. I like them with traditional Rueben fillings, the corned beef/sauerkraut/swiss cheese and a bit of dressing or mustard. I also like them filled with bacon and eggs, with ham and cheese or broccoli and cheese and with herbed cream cheese and any kind of veggie I have on hand.

They are much like the traditional Michigan Upper Peninsula pasty, with dough instead of pastry, so I've even filled them with the beef/onion/rutabaga mixture I use in pastys.

They freeze very well with nearly any filling regardless of what they are called.

Annie