Comments on: Italian Supreme Calzones

By: Gordon

Gordon — Wed, 19 Oct 2011 15:39:33 +0000

I wish I could make things like you can. My cook is so simple I’m not a artist like you.

By: Zucchini Pineapple Bread Recipe | Brown Eyed Baker

Zucchini Pineapple Bread Recipe | Brown Eyed Baker — Tue, 21 Jun 2011 04:01:34 +0000

[...] year ago: Rocky Road Ice Cream Two years ago: Italian Supreme Calzones Three years ago: Thick and Chewy Chocolate Chip Cookies Zucchini Pineapple [...]

By: fun with yeast, pt. 1 | Food Food Food!

fun with yeast, pt. 1 | Food Food Food! — Mon, 06 Sep 2010 01:04:13 +0000

[...] So I avoided yeast and everything else vaguely resembling it for a long, long time. But bloggers kept posting recipes with the most amazing, heavenly photos of beautiful, yeast-based foodstuffs. Not one to be beaten down by anything, least of all a measly packet of yeast, I tried again with cloverleaf rolls. I took my time, double and triple checked each step of the recipe, and the rolls were freaking gorgeous. Light, fluffy, yeasty and wonderful. Attacking yeast based goods after that was a snap and now, many loaves of bread, french loaves, bolillos, rolls, cinnamon rolls, etc. later, I feel like an expert. There are still moments, while I’m waiting on the dough to come alive, where I feel nervous that something is going to go wrong and that crappy, dense loaf of pure suck will return to haunt me, but it hasn’t happened yet. For my Labor Day three day weekend, I went on a yeast baking binge, trying a new pizza dough for monster sized calzones, [...]

By: Stacy Baker

Stacy Baker — Fri, 06 Aug 2010 22:23:09 +0000

I was interested to find this post today. I just had a conversation with a friend of Italian descent last week and I asked the question, “What is the difference between a stromboli and a calzone?” Their response was simply that calzones have sauce and strombolis do not. Hmmmm!!! Nothing about the shape or the use of ricotta. I guess it must just be a matter of personal preference??? Regardless, they all taste great! I’m going to give this recipe a try this week!

By: Rocky Road Ice Cream | Brown Eyed Baker

Rocky Road Ice Cream | Brown Eyed Baker — Fri, 18 Jun 2010 15:52:08 +0000

[...] year ago: Italian Supreme Calzones Rocky Road Ice [...]

By: Mario Windes

Mario Windes — Thu, 27 May 2010 20:02:51 +0000

I adore Italian food! I think there is no better place to live.. guys are so relaxed and handsome!! Thanks for this nice piece of info!

By: Toby

Toby — Fri, 03 Jul 2009 12:08:29 +0000

You’re missing one ingredient…ricotta. To me this is what makes a calzone.

By: Annie

Annie — Sun, 21 Jun 2009 11:53:07 +0000

These sound SO delicious! I don’t usually go the “supreme” route, but I think I’m going to have to try them. They sound so yummy!

PS – Sorry about your stone. I hope they replace it for you!

By: TasteStopping

TasteStopping — Fri, 19 Jun 2009 11:41:07 +0000

I like the idea of saving the sauce for dipping, as this also helps prevent “pizza-mouth” burns. Yes, the fillings will still be hot, but I swear it’s the sauce that scorches. Also, sorry to hear about the cracked pizza stone (our went a year or so ago), but maybe that makes it “real,” like the Velveteen Rabbit. So well-loved and used.

I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

Best,
Casey
Editor
http://www.tastestopping.wordpress.com

By: Michelle

Michelle — Thu, 18 Jun 2009 17:49:23 +0000

Bridget – Good idea! I sort of did that last night, although it was then difficult to remove everything from the oven.

By: Bridget

Bridget — Thu, 18 Jun 2009 17:20:18 +0000

My stone cracked years ago, but I still use it actually. I just push the two halves together.

By: jerri

jerri — Thu, 18 Jun 2009 17:06:56 +0000

these look wonderful. i had the same problem with my stone. luckily i live next to a william sonoma outlet.

By: Michelle

Michelle — Thu, 18 Jun 2009 16:47:04 +0000

Thanks for the condolences everyone!

Joelen – My stone actually is a Pampered Chef – I was wondering about the warranty policy. I’ll email you.

By: Cookin' Canuck

Cookin' Canuck — Thu, 18 Jun 2009 15:54:54 +0000

Delicious! Your dough looks wonderful.

By: Kerstin

Kerstin — Thu, 18 Jun 2009 15:20:10 +0000

I can’t believe this is your first time making calzones – they look fantastic!

So sorry your pizza stone broke Good excuse to to go shopping though!

By: stephchows

stephchows — Thu, 18 Jun 2009 15:18:27 +0000

So sad about the pizza stone!! I love keeping pizza dough on hand in the freezer, it’s such a tasty dinner! I like your idea of keeping the sauce on the side for dipping, I’ll have to do that next time I make these

By: Stacie Kats

Stacie Kats — Thu, 18 Jun 2009 14:40:32 +0000

Oh no! Your poor stone, sorry to hear that! That would be a sad day…hopefully you’re going to get another one soon!
http://www.katskitchen.wordpress.com

By: Joelen

Joelen — Thu, 18 Jun 2009 14:25:04 +0000

What great calzones! Sorry about your pizza stone… however if you are in need of replacing it, I’d be happy to help with a 10% disc ount for a Pampered Chef one! Let me know

By: Liz Brooks

Liz Brooks — Thu, 18 Jun 2009 12:01:50 +0000

I will morn the loss of your stone:(
That dipping sauce sounds delish-even at 8 in the morning! I will have to try this one.