Calzone
Calzone is the Italian word for "stocking". It is an Italian style turnover often mistaken for a Hot Pocket (yuck). Calzones are great for a mobile snack.
All desired toppings
- Start with a stretched panuzzi ready to be topped. Spread the sauce over the entire pizza as you normally would.
- Mentally divide the pizza in half and apply the toppings to one side. Although you are topping half the pizza, do not use half the toppings. In fact, load that one side with more topping than a usual pizza. Otherwise, when you bite into your calzone you will notice a large air pocket that will have you wondering where all your toppings went.
- Be careful not to overload the dough. Fold over the the untopped half and press the edges shut. Using a fork to press the edges will give you a nice looking calzone. After a few pokes into the top it is ready to be put in the oven.
- Before cooking, I like melting some butter and spreading it over the top with a sprinkle of sea salt. This will give your calzone a nice golden color and an enhanced taste.
Mini calzones make for a great appetizer and are incredibly addicting. For those of you who prefer fried snacks, drop the uncooked calzone in a deep fryer and you will have yourself a Panzerotti! Absolutely delicious!