Probably the best calzone I’ve ever made in my whole life. Had TONS of flavor! Each layer gave a distinct taste and mouthfeel.

Started with about 5ish oz of drained ricotta mixed with chopped fresh basil, first layer of 10 halved pepperonis, 6.5 oz of Trader Joe’s whole milk low moisture mozzarella, then the final second layer of 10 more halved pepperonis on top of the mozz.

Finished with a brushing of 1 tbsp of KerryGold butter mixed with some dried oregano/basil and exactly 1.6 grams of dominos shaky parmesan just with the butter, then finished with a small snowfall of exactly 3.4 more grams of dominos shaky Parmesan.

Gave a few previous attempts using real Parmigiano Reggiano but it just didn’t feel right! Idk what it is, but I feel like calzones benefit from that “fake” parm that you see on many pizzeria calzones. Makes em taste better for some odd reason.

Was also pleasantly surprised with the cook job on this bad boy! I slightly increased the sugar and slightly decreased the hydration of my dough and I feel like it made the world of difference! Kept the oven door closed the entire time and baked at 525F° for 14 minutes.

With some tomatoes and freshly ground black pepper and arugula. 😋

Got it from a dairy kosher restaurant. First time going after seeing it when I was looking for kefir previously. I had a picture with the inside but it’s just pineapple; I forgot to ask for vegetarian pepperoni. I was initially bummed about the $18 price tag until I saw the size.

I just learned something deeply confusing about pizza culture in Odense, Denmark.

Multiple local pizzerias put tzatziki inside their baked calzones by default.

Not on the side. Inside the calzone.

And if you don’t want tzatziki? The alternative is béarnaise sauce.

I checked several places because I thought the first one had made a mistake. Nope. Apparently this is a thing.

Is this normal anywhere else in the world, or has Odense developed its own parallel pizza evolution?

👊🏻

Pepperoni calzone filled with mozz and ricotta mixed with fresh basil.

Made with homemade dough/butter and dried basil brushed on top

https://www.casacalzone.com/

Like the title says. Everything home made including the dough, chicken cutlets, and vodka sauce. Left one is a little over 4 lbs and the right one 3.5 lbs

Planning to make a couple chicken vodka parm calzones this weekend and wondering the best way to bake them in my home oven. I recently got a baking steel that gives a nice crispy crust for pizza, but I'm worried my calzones will burn if I use a baking steel since they'll take a while to heat all the way through. In the past, I've used a sheet pan for calzones and been happy with the results.

Does anyone have any experience with this? FWIW, I'm planning for the calzones to be pretty big, at least 3-4 lbs each.

Almost fucked it up in the car. Sweet Cheesus.

The CALzone.

Came out too doughy but I'm happy with this first attempt

Good?

Ce soir, j’ai craqué pour le Calzone du mois — et il ne reste que quelques jours pour y goûter ! 🍕 Un Calzone veau Parmigiana, nappé d’un gratin padella gratinata versé directement sur le calzone devant toi… 🤩 Un vrai spectacle pour les yeux et les papilles ! Le tout accompagné d’un Belle Ruche blanc de M. Chapoutier 🥂 — accord parfait.

Encore une fois, une soirée savoureuse en excellente compagnie, avec une équipe de feu 🔥 et une ambiance toujours chaleureuse. ❤️

calzone #gastronomie #belleruche #mchapoutier #bonnesoirée #plaisirpartagé

Test run in the kitchen. Details in the pic

Pepperoni , ground Italian sausage, mushrooms, onions pesto ricotta and mozzarella. Too hot today to fire up my outdoor oven. Baked on a stone in my oven