View allAll Photos Tagged Calzone
Fried Calzone Siciliana with olives, anchovies & pecorino Romano cheese. Dreamy, like a giant zeppole with a savory surprise filling.
"Make a photograph that features a grid of some sort today."
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Dinner: tomato sauce, egg plant, zucchini, yellow squash, mozzarella, ricotta inside rosemary focaccia. All homemade (well, aside from the cheese).
I filled it with tomato basil garlic sauce, ricotta cheese, olives and some grated romano cheese
topped with olive oil and sesame seeds
baking and serving it with more sauce to dip!
smells good
I used to live a block away and sometimes we go back for calzones. I always get buffalo chicken and J gets Italian. YUM. Minerva's is on Wayland Ave, Providence RI
05/05/2012
We had some leftover pizza dough hanging around in the fridge, and some stewed apple. So I made up an apple and choc chip "calzone" for lunch.
It was divine.
Calzone wrapped in bacon. Olive+chile oil on the outside with seasonings and cheese. Inside is shredded 6 italian cheeses, colby-jack, pepperjack, and ricotta, with seasonings, pepperoni, salami, chinese cabbage, red curry, madras curry, and jalapeño.
Couldn't get a good shot of it. I managed to eat my thin crust pizza and 2 slices of this with marinara sauce before I was completely full.
Finally, it's time for the Feast of Our Lady of Mt. Carmel. Who makes the best calzones in town? Dee Best, of course, which is a stand run by our favorite steakhouse, DeStefano's. Oh, we wait all year for our first one of these...the perfect ratio of ham to ricotta cheese, and if you get one right out of the fryer it's usually too hot to eat, so you have to open up the top and let some steam out so it will cool off enough for you to eat it, in about 5 minutes, which is complete torture because it's right there in your hand... Then the real trick is eating it and preserving the proper amount of cheese to go with the dough at the bottom, and also not letting the cheese spill out on the ground or your clothes.
Was legit better than many I've paid for - and was the first we attempted. Filled with several cheeses, sauteed zucchini, broccoli, and onions.
Ingredientes:
900g de farinha de trigo, mais 100g para abrir a massa
1 sachê de 10g de fermento instantâneo
50ml de azeite
Sal a gosto
1 e 1/2 copo de água
Modo de Preparo:
Misturar a farinha o sal e o azeite fazendo uma farofa com os dedos.
Acrescentar o fermento diluÃdo na água.
Sovar bem a massa.
Deixar crescer cerca de 3 horas.
Abrir e rechear a gosto.
Obs: Estes foram feitos com recheios diferentes usando: tomates secos, queijo cheddar, queijo mussarela, bacon, presunto, calabresa, cebola roxa, orégano, champion, milho verde, azeitona, pimenta calabresa.