Then I mixed up the stuff for the inside: ricotta, mozzarella, brococcini (mini fresh mozzarella balls), an egg, chopped up roasted red peppers, pepperoni and fresh parsley.
For the crust, I'm a fan of the pre-made pizza dough from Trader Joe's and/or Vace. I think I used the Trader Joe's dough for these. I let the dough sit on the counter and rest for about an hour, then cut it in half and rolled it out. Filled it up with the goop, folded it closed, cut some slits in the top, then brushed it with some olive oil. Then into the oven until golden. I'm not sure what caused it to bubble out so much stuff. Maybe the egg expanding when it cooked?
2 comments:
Amy and I just made a couple of these tonight, using the same dough and a little different technique. No egg in the ricotta mixture (she doesn't like it) - the filling did not expand nearly as much as yours did. I learned that overcooking these is a bad idea; it makes the crust just about impossible to cut, we had to break out the steak knife. Amy figured a sprinkling of freshly-grated parmesan would look & taste nice on top of the olive oil brushing and she was right. Mixing feta, ground beef, italian sausage, and a few choice herbs & spices makes for a delicious filling.
Thanks for the tips... I hadn't made calzones before, and they were awesome.
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