Calzone has to be one of our family favorites but as it happens, we don’t make it that often, I don’t know why. Probably is because I always try to make something new for my blog, which is not a bad thing but sometimes it holds me back from making the things that I really enjoy. I guess it kinda sucks but I try to see the bright side, since we started blogging about food we rarely eat the same thing twice and that’s a bonus.
Few days ago, while shopping for some BBQ things, I found a calzone press, pretty much the same with the one I linked to but from a local store and I got all excited. If you wonder why, is because I always found a bit difficult sealing a calzone or any other dough thing for that matter, I don’t know why, it just doesn’t work for me the way it should, so I thought this would make it very easy and neat. In the end, I think my breakfast calzone looks great, way better than my very first attempt, it is “rusticky” looking, exactly the way I envisioned.
We loved it! That usually means I couldn’t enjoy the whole thing by myself but at least it was a confirmation of my skills as a cook, I think. Nevertheless, the thing required only a third of my pizza dough but came out huge, enough for the both of us/you and if you really want to escape restaurants and save some money while still enjoying your calzone, then this is the perfect recipe for making at home.
Finally, one other change in the way I baked this calzone was using a pizza stone. Some people use it, others don’t care, but I think part of the way my calzone looks is because of the stone though I haven’t use it to bake my normal pizzas yet but I will. It seems the temperature is a bit more uniform but takes more than 10 minutes to bake it, you have to pre-heat the stone for at least 30 minutes before placing the calzone on it. Anyway, it is up to you. Give it a shot and let me know how you like it.
- ⅓ of my easy pizza dough recipe
- 1-2 oz ham (rosemary ham and old style smoked ham)
- 1 oz parmigiano, shredded
- 2 eggs
- salt and pepper to taste
- Place a pizza stone inside your oven and preheat at 450° F / 230° C. The stone has to be fairly hot so make sure you wait for about 20 minutes before you throw your calzone inside.
- Crack the eggs in a bowl and combine them with meat and cheese; stir lightly. You could probably use just one egg if you think is too much for you, mine got very fluffy inside the dough pocket.
- Toll the dough and place the ingredients in the middle. Seal it properly so it doesn't crack when baking and place it onto a pizza stone. Bake for 15-20 minutes and enjoy!