Remember when I made a bunch of no knead pizza crust and only used half of it on some mini pizzas? I ended up using the other half to make calzones because I’ve always wanted to try and make calzones. And also Stromboli. I think I’d really like to make Stromboli some time too.
Anyway, I ended up making four calzones over a couple of days. They were pretty good. I stuffed them with the last of my tomato sauce, shredded mozz, onion, green bell, mushrooms in two of them, mild Italian sausage, and fresh basil. I didn’t use any egg or water to help hold the crimped edge. The dough was sticky enough already. I generally find this to be the case when I make the dough as opposed to using something store bought. I did use an egg wash over the top of the calzones. They came out a beautiful golden brown and they smelled so good.
In the first two calzones, I didn’t use a lot of tomato sauce or cheese. As a result, I didn’t think it tasted pizza-y enough for me. It was just a stuffed bread roll. So, the second batch, I made the top and bottom layers sauce and cheese and it was better. It also made those two calzones gigantic. I had a little trouble trying to get them closed without ripping a hole in the dough.
Random moosages as I see fit. 