Last night we made calzones. One contained ham, mushrooms, onions and mozzerella cheese. The other contained chopped leftover pot roast, onions, mushrooms and an Italian cheese blend. We used our favorite bread machine pizza dough recipe. Baked them for 25 minutes at four hundred degrees on a pizza stone and parchment. Served with marinara sauce for dipping. Delish! Most important technique tips after the photos!
The most important techniques for getting a great result:
- Fill your dough with a huge tall pile of toppings on one side. Get it really really full! It will cook down, don’t worry!
- Stretch the empty side of the dough over the fillings and pinch the edges thoroughly together.
- This is a big one: POKE HOLES IN THE DOUGH!! This allows moisture to leave the inside so you don’t get a watery filling or soggy crust.
- Heat your oven to 400 with the pizza stone inside. Build your calzone on parchment on your pizza peel and slide the parchment onto the pizza stone so the bottom crust immediately cooks.
If you have tips, be sure to comment here! I’m here to learn too!