I know I live in Philly but can I confess something – I have NEVER had a calzone – like ever. I just figured “ehhh – it’s a pizza sandwich” but boy was I wrong.
Now – while I’m in the confessing state of mind, I have to disclose that I made this when I was crazy swamped and I did not make the semolina pizza dough as described in the book and used a jarred marinara sauce. Yup – I had a “wing it” moment and it’s simple enough for a weeknight meal! My neighbors were ready to whap me with a stiletto as the oven at 500 degrees turned all 3 of my fire alarms into a loud and annoying Greek chorus. Picture me racing up and down the hall with a broom waved crazily above my head going “BUT THERE’S NO SMOKE! WHAT IS WRONG WITH THESE ALARMS?” You know what set those dumb alarms off – I didn’t seal one of the calzones tight enough and some of the smoked mozzarella got onto the pizza stone and got a bit “crispy”. Still no smoke but apparently those smoke detectors not only can detect non-existent smoke, but the smell of things getting a bit crisp. Another tip – don’t get the sauce too close to the edge or it just won’t seal and things get “interesting”.
All in all, I’ll be making this again – just might have to take the batteries out of the smoke detectors first. If you buy pizza dough, remember to halve the recipe in the book. I had enough for four mini calzones which was just right.
Gather the Ingredients
Mmmmm… salami, sopressata and smoked mozzarella!
Time to assemble
Hot and crispy from the oven
[mpprecipe-recipe:358]
