Interesting twist on traditional calzone I made my own pizza dough and used a little calzone press a friend gave us. It was a small so we had enough filling and dough for 8 instead of 6. I liked the lightness and cheese flavor but would probably do something to brighten a bit: maybe a little lemon juice or some cayenne. It's a great foundational recipe that could be used with many summer veggies. Froze the rest individually in tinfoil and plastic...should make some great lunches! Pros: Light full of veggies yet still had a cheesy overtone Cons: Needed some zip
Very fast but full of flavor I thought these little calzones were packed with flavor. I love basil so I added slightly more than called for but probably not more than 1/3c. I also added diced tomato and Swiss chard since I had then available and wanted to use them up. The only other change I made was to substitute 4 fresh garlic cloves instead of powder this makes the filling fairly garlicky. The only problem I had was getting the calzones to stay sealed but I'm sure with some practice I should be able to remedy that problem. I made my own dough using the EW Easy Whole Wheat Pizza Dough recipe and it was great and low calorie. Pros: So fast and easy even if you make your own dough Cons: Not sure calzone is the proper name more like a veggie pocket
Great...with some alterations I loved these but I made some changes based on other reviews and my own preferences. I made my own whole wheat pizza dough. I cooked the vegetables before preparing the calzones. I included onions garlic and zucchini along with the broccoli and corn. I also left out the basil and added Italian seasoning instead. I added some pizza sauce to the filling based on other reviews saying it was too dry. Also added the garlic salt on top of the dough that some people recommended. They turned out really super tasty. I would definitely make them again.
Healthy and Tasty I blanched the broccoli ever so slightly before chopping and used thawed frozen corn instead of fresh. Didn't have ricotta on hand but did have nonfat cottage cheese so blended that well and used it instead. Made these with homemade pizza dough that DH makes with whole wheat flour and baked on a preheated pizza stone. Would not change a thing! Pros: Good use of veggies
Perfect size perfect flavor We've made some calzone recipes that make HUGE calzones and they can be really difficult to finish. But these are the perfect size to enjoy without feeling overly full. The flavor is really great and comforting... The only difficult part is closing them up! Pros: portion size flavors Cons: a bit difficult to close up/assemble
Bland bland bland. You'll note everyone adds to this recipe...As it's written we thought it was bland and the basil with the broccoli created a strange flavor. The filling was not as cooked as the calzone itself. Not enough salt. Not enough cheese. Not good. Tonight we're trying to figure out what to do with the rest of the filling because the pre-made dough was the best part of the recipe. Pros: Ease and unique ingredients. Cons: Doesn't taste like much.
Corn and Broccoli Calzones I love these calzones! I used a pizza stone and they browned nicely. I think using fresh basil really adds a complexity to the filling. I am an Foods & Nutrition high school teacher and will be making these with my students tomorrow for an easy healthy complex carb a teenager can easily make! They actually found the recipe!
A few moderations These were yummy. The second time I made them however I added a can of pizza sauce to the ricotta/cheese/corn/broccoli mix just for some added moisture they were slightly dry the first time. I also found it much easier to stretch out the little pieces of dough by hand rather than roll them.
We love these My husband and I love these! We've had them about 3 times already. The corn makes them almost sweet. Leftovers even reheat well: they reheat best in the oven at 350 degrees for about 10 minutes or in the microwave on the pizza cycle. Pros: Healthy loaded with vegetables but still cheesy not bland Cons: None
I dont know. I had a hard time with the pizza dough. I did 15 min and the calzone was a little burnt. These were okay. I suggest something on the top of the pizza dough when you put them in the over (like garlic salt or something) because when I pulled mine out they were pretty dry and taste less. This of course is just my opinion.
These were very tasty. I did make changes. I sauteed diced red bell pepper with 2 cloves of garlic diced onion (instead of scallions) broccoli and corn. I also substituted 2% Velveeta cheese for half of the part skim mozzarella for a creamier texture. They browned up beautifully and tasted great.
Changed it up a bit however... Used fat free cream cheese instead of ricotta Italian seasing instead of basil and added spinach.. Turned out amazing! Will definetly have to make again!!!
Really good but i changed it slightly... I didn't have ricotta cheese so i added Fat free cream cheese and i also added spinach. And i didn't have basil so i added italian seasoning. We loved it! Will definetly make again!
This was just OK. I was not won over by it.
I made the filling as directed but stuffed halved whole wheat pita pockets instead of making calzones. I cooked them in the microwave on med/high for 3 minutes. They were very tasty lower calorie and faster to make than calzones. I would make them again. B.
I couldn't find frozen pizza crust so I made my own! I used cream cheese instead of ricotta and added some chicken. It was okay but I like this recipe more for the method than the ingredients! Next time I think I'll stuff the calzones with Pesto Chicken & Cheese or Marinara Turkey Pepperoni & Cheese!
I used a 16oz refrigerated ball of whole wheat pizza dough from Trader Joe's and made 4. You really had to stretch out the dough; normal calzones have substantially thicker pieces of dough so keep that in mind. If you have 20 oz and like more dough just make 4 or 5 balls. When these bake up the outside is thin and crispy. I baked them closer to 18 minutes - and I have an oven thermometer so I know they were baked at exactly 475. I used frozen corn - but I suggest you use regular not sweet corn. The sweet was a little overpowering. The broccoli and cheeses were good; I used 2% mozarella. Next time I'd use less ricotta and more mozzarella. Also what is needed is tons of sauteed garlic and onions. Sprinkle garlic powder and salt on top of the calzones before baking and use a LOT more salt. Regular calzones from a pizzeria have cheese with loads of sodium. There's no need to have that much sodium at home but I'd use more than double the recommended salt in the recipe so long as you aren't hypertensive.
Changed up the recipe Made a few changes to the recipe. Added some cooked chicken spinach zucchini & tomato it was pretty tasty. Next time I'll add some sauce in the actual calzone mine turned out a little dry and some more mozzarella would be good. I also brushed the top of the calzones with olive oil and put a little salt & garlic powder on the top. I made the whole wheat pizza dough from the winter 2003 issue and it turned out really good. Was very tasty and easy to make. The family loved them.
Delicious! I made this last night for dinner. I had read the reviews of previous posters and added a bit more salt (1/2 tsp instead of 1/4 tsp) and sprinkled garlic powder over the calzone prior to baking. I also used reduced fat ricotta cheese. These turned out great! I would definitely recommend this recipe. It would be easy to add things you like - ham sausage or chicken if you want a bit of meat. I will definitely be making these again. Pros: Great combo of veggies
