The Best Calzone

This was actually my first time ever making my own calzone with this recipe and it turned our amazing. It seriously was restaurant quality and I was very impressed that an inexperienced calzone chef like myself, could produce such an aesthetically pleasing and tasty calzone. Long story short, if I can do it, anyone can do it. 

 

I did bake this on an oven round pizza stone which might have added to some of its seemingly authenticity, but I do think it would work pretty well on any oven proof pans. 

 

The bread dough recipe I used for this recipe is easily the most used dough recipe in our house. We use Something Swanky’s Quick Bread Dough . It has worked great for pizzas, bread, rolls, and now calzones. We first made the dough and while rising, we made the filling. I am not going to include the filling in this recipe but I will hyperlink what I used because I also used the filling I used here for a previous recipe I made. 

I love my easy recipes and this was really easy. Make the dough, roll it out into a circle, place half the filling on half the circle, fold over, roll edges, and bake! It was simple, and freaking delicious. We used left over spicy Italian sausage, cream cheese filling from the wonton recipe posted on the blog, but my favorite calzone combination would have to be bacon and ricotta. You can really fill this sucker with any of your favorite vegetables, meats, and cheeses and leave pretty happy with the result. I’d dare say the calzone is the omelette of dinner. You can’t really go wrong with how you stuff it as long as there is meat and cheese! Enjoy,

 

Keaton