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Old 06-17-2014, 05:02 AM
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Default New twist on a calzone

This is a version of a calzone that I found and have been messing with for a few weeks. I wish it had been my idea "Via Tribunali of Seattle" you take and stretch your dough as normal for pizza with the exception of forming the outer crust. Lay it flat and put sauce and whatever fillings you want "i've been adding ricotta" in a cross pattern on top the dough. Once filled you bring edges together and seal where they meet. It ends up looking like a huge star fish, kinda.

Cook in your WFO at pizza temps, turn like normal and pull out once good and browned the cut into four wedges. The beauty of it is, you end up with four beautiful pockets of goodness that you serve four guests at once. I serve it with our pizza sauce on the side to dip in and it is amazing! My fav is- sauce, ricotta, sausage, onions, banana peppers and cheese.

The picture attached is from the actual restaurant in Seattle from google.
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Last edited by hodgey1; 06-17-2014 at 05:20 PM.
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Old 06-28-2014, 06:17 AM
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Default Re: New twist on a calzone

Sounds interesting, I am getting some ideas. Thx
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Old 08-21-2014, 02:25 AM
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Default Re: New twist on a calzone

That is excellent....keep the ideas coming.
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Old 08-21-2014, 05:19 AM
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Default Re: New twist on a calzone

Caught these 2 on a cooking show they looked excellent
Fig and Mascarpone Calzone
Fig and Mascarpone Calzone recipe - Everyday Gourmet with Justine Schofield

Silverbeet and Pancetta Calzone
Silverbeet and Pancetta Calzone recipe - Everyday Gourmet with Justine Schofield
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