Comments on: yummy calzones

By: The Purple Foodie

The Purple Foodie — Wed, 15 Jul 2009 04:07:00 +0000

Looks so delicious. I have got to come back to this!

By: acy

acy — Tue, 26 May 2009 05:14:48 +0000

This recipe appeared in Cooks Illustrated Sept/Oct 2003 issue.

By: megan

megan — Mon, 11 Jun 2007 16:42:35 +0000

Powlita - I'll be doing my last test this evening and I'll be sure to update if it works.

By: powlita

powlita — Mon, 11 Jun 2007 15:52:44 +0000

Hello. Have you found the best way to freeze these? I'm just itching to make a million of these and putting then in the freezer.

By: megan

megan — Thu, 07 Jun 2007 15:09:01 +0000

Melanie - It makes sense. I think it was a better choice than the broccolini I used when I couldn't find broccoli rabe last night.

By: melanie watts

melanie watts — Thu, 07 Jun 2007 14:55:42 +0000

I made these the other night. we ate them all in one sitting, there were three off us. But, when I was in the grocery store buying the ingredients I got spinach instead of rappini, brain fog? I used regular yeast, raised first in a cup before adding it to the dough. I hate instant yeast it never works for me. I will definitely make these again, with rappini.

By: NKAC

NKAC — Tue, 05 Jun 2007 21:37:57 +0000

Thanks for sharing your wonderful ideas! Have you thought of putting mini-movies out?

By: Anonymous

Anonymous — Mon, 04 Jun 2007 18:14:18 +0000

Delicious Looking Calzones...

I can't cook but I am willing to learn if I get to have these....

By: megan

megan — Mon, 04 Jun 2007 15:49:31 +0000

Jen - The traffic doesn't stand out, but thanks for the warning, I didn't even consider how very wrong the word is.

By: Jen

Jen — Mon, 04 Jun 2007 15:29:32 +0000

are you finding either here or on flickr, that you're getting ridiculous extra traffic for using the words upskirt shot? I used the word upshot on flickr once, and that happened, it puzzled me for a while because I could tell that they weren't looking at anything else, or even spending more than a split second on my photo.

By: Carrie

Carrie — Mon, 04 Jun 2007 12:54:40 +0000

I made these yesterday and they turned out awesome. I was debating just using store bought dough since I've had trouble in the past with pizza dough. I didn't and I was pleasantly surprised at how easy the dough was to make. I couldn't find broccoli rabe at my gorcery store, so I just used spinach instead. I also used hot turkey italian sausage and low-fat ricotta in an effort to a little more healthy, which I don't think affected the final product much at all. I've never really considered making calzones before, but after one try I'm hooked. My husband's already brainstorming alternate fillings. Thanks for the great recipe!

By: luv Abby

luv Abby — Sun, 03 Jun 2007 10:40:39 +0000

Hey there,
YUM I made these for dinner tonight and although I used puff pastry they were YUM YUM YUM...I was so impressed that I even posted them on my blog (http://luvabby2.blogspot.com/)
Cheers
Abby

By: Haven

Haven — Sun, 03 Jun 2007 08:58:58 +0000

Looks yum! I've only ever made calzones with a combo of salami, provolone, mozarella, parmesean and ham (no veggies, very man-friendly), layer upon layer with a bit of oregano and basil sprinkled in-between. They are great right out of the oven, but MUCH better the next day nuked in the microwave after the flavors have a chance to "mingle" overnight in the fridge. Thanks for the advice on freezing, haven't tried that yet.

By: CraftyElf

CraftyElf — Sun, 03 Jun 2007 01:02:36 +0000

Wow, looks delicious! Have had some trouble freezing cooked broccoli before when it turned out spongy after defrosting. Hope the broccoli rabe freezes okay.

By: MJN

MJN — Sat, 02 Jun 2007 13:13:27 +0000

For freezing: Cool, put in freezer bag, don't let calzones touch each other. Or freeze on cookie sheet then put in freezer bag. Depending on the filling, calzones are great at room temperature. That means you can throw a frozen one in your backpack and it will be perfect for lunch: These are my favorite day hiking foods.