Calzones are like these little pockets of love that some awesome Italian invented. Every culture has some version of a pocket of goodness. Samosas, meat hand pies, crepes(kind of?.) Whatever. Either way, I love calzones. This one came on a whim when I had leftover pizza dough and some veggies. I thought I had spinach so I was going to make a greek-zone after our friend Harold's favorite calzone at Mew's Tavern ( a favorite local watering hole.) Cute to my panic when I had no spinach. No worries. I had basil, mozzarella and tomatoes. Done. Caprese calzone.
This could not have been any easier to make and you can fill your calzone with anything. Toby suggested I impress all my readers ( all 136 of you lol) with a weave to seal the calzone. This was the first time I had done it and it was so easy! It makes the calzone look beautiful and it did not take any more time than simply folding it.
I used cherry tomatoes for this recipe, but if you use regular size tomatoes cut them in half and squeeze out the seeds/juices so the calzone does not get soggy. I wish I stuffed my calzone a little bit more, but it was cheesy, fresh, and delicious. I brushed the top with some garlic oil, which of course is always a good idea!
What is your favorite calzone to eat or make?Ingredients:
1 package store bought dough ( I buy mine from a local bakery)
2 cups cherry tomatoes
1 cup mozzarella cheese
1/4 cup grated Parmesan cheese
1. Let dough rise in a bowl with some olive oil for 30-60 minutes
2. Roll out dough and fill with cut up tomatoes, cheese and basil
3. cut the dough for the fancy weaving technique I did or simply fold over and seal and brush with olive oil
4. Put calzone in 400F oven for 20-25 minutes or until golden brown.
5. When done, let it sit for 5 minutes then cut and serve!