Calzone: Italian for “Pair of Pants”
And American for “Staggeringly Delicious.”
When I was a kid my mom used to occasionally make us Calzones for lunch. It’d be a long calzone cut into thin slices and filled with such delicious combos as ham and cheese or meatball and sauce.
Well, yesterday I tried making some Calzones following my mother’s instructions. And they came out near flawless. The idea is simple enough. Buy some frozen meatballs and some pizza dough. Let the dough sit for an hour or two to rise, thaw the meatballs, and then roll into a long strip. Perhaps about 30 centimeters wide and 60 centimeters long.
Throw some meatballs, sauce, and cheese in there and roll. It’s even more exciting if you do multiple layers.
Put it in the oven at 190 C (375 F) for 15-20 minutes and you’ll be good to go.
You’ll know it’s reached its maximum potential for delicious if you tap the calzone and it knocks as if hollow. So delicious!
I remember the daka in the CC used to make a good spinach and cheese calzone during my freshman year. After that, however, they started to suck and I’m not sure why.
I bet it would be 10x better if you made the meatballs and dough from scratch.
While this may be true, part of the glory of these Calzones is the incredible ease and speed at which they can be whipped out.
I have never bought meatballs. Ever.
out of curiosity…why did you have Fahrenheit in parentheses? Do you usually cook in Celsius or is that just the engineer in you?
I think MikeD.com went fully metric a while back (possibly as the result of heckling from me IIRC).