 Calzone
My daughter had a calzone (Ham and Cheese -- prosciutto cotte e mozzarella) at a restaurant tonight, and it was excellent. Fresh from a brick oven, where the entire calzone was puffed up when it arrived at the table, then slowly fell back down. It got me thinking.
Has anyone started making calzone? Do you have any techniques you can share? I think we know the basic principles - -but how do you make a really good one?
James |