Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
You're reading one of recipes available free. Full library with Gastronome.
Preheat the Oven to 450°F 2. Divide the Dough 4. Roll the Calzone -Cut a square of parchment and roll the calzone dough on top. The dough will stick to the parchment. If it starts to curl, let the dough rest for five minutes before continuing. Repeat with remaining pieces of dough. 5. Fill the Calzones: Spread a generous 1/3 cup of filling in the bottom third of the calzone (slightly less for smaller calzones), leaving a a clear border around the edge. pick the calzone up in both hands and press edges tightly to seal. Set the calzone back on the work surface and press lightly to distribute the filing evenly. Transfer calzones to a parchment-lined baking sheet. 6. Bake the Calzones: Brush calzones (the ones not wrapped in parchment) with olive oil or butter, if desired. Slice steam vents in the top of the calzones with a sharp knife. Bake for 15 minutes. Rotate the tray and bake for another 15-20 minutes until the calzones are golden, browned on the edges, and the filling is bubbly. The calzones in parchment will brown slightly less. 6. Eat or Freeze Calzones: Allow to cool a few minutes before eating so you don't burn your mouth. Slip the parchment off the parchment-wrapped calzones. Let leftover calzones cool completely, then wrap each individual calzone tightly in plastic wrap. Transfer to a plastic freezer bag and freeze. 7. Reheat Calzones: Thaw the calzone for a few hours in the fridge, or extend the cooking time to re-heat from frozen. If you put one in your lunchbag in the morning, it will be thawed enough by lunchtime. Unwrap from the plastic before reheating. Reheat them in the microwave in one-minute bursts on HIGH until heated through (2-3 minutes total), or in the oven or a toaster oven at 300° until heated through.