View allAll Photos Tagged calzone
Ich habe eigentlich gedacht, so nahe an der italienischen Grenze ist das die beste Calzone .. die ich je bestellt habe .. 😜
I actually thought that being so close to the Italian border is the best calzone I have ever ordered .. 😜
My first attempt at a calzone - it's whole wheat crust with orange peppers inside. Plus carrots, apples and dried cherries, almonds, and some chocolate.
We made two Calzones with Trader Joe's Pizza dough we had in our freezer. We put Shredded mozzarella cheese, Ricotta cheese and Pepperoni in one and Kalamata olives in the other. Got a jar of Tomato sauce to dip our Calzones.
Our house
Knoxville, Tennessee
Friday, May 9th, 2025
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A deserted pizza restaurant on State Street. I saw this almost stereotypically hyperreal (you know what I mean by that) scene through the window and had to go in and take it. I have no idea how the calzones or salads are.
20220526-130431 Copyright © VW Selburn 2022: My dinner companion chose a salmon main dish. It looked so good.
This is a tasty vegetarian version of the "folded pizza" or calzone. You can add or less (or omit) the red chilli flakes, depending on how you want to jazz this up :)
Here is the recipe:
Ingredients (for the filling)
* 4 small or 1 medium sized eggplant (aubergine)
* 3 tbsp olive oil
* 3 shallots, chopped
* 1 garlic clove, chopped
* 1/3 cup (50g/2 oz) sun-dried tomatoes in oil, drained and julienned
* 1/4 tsp dreid red chilli flakes
* 2 tsp fresh thyme, chopped
* 3 oz/75g mozzarella cheese, cubed
* Salt & pepper to taste
* 1-2 tbsp freshly grated parmesan cheese
(for the dough)
* 1 cup warm water
* 1 package active dry yeast
* 2 1/2 to 3 cups all-purpose flour
* 2 tablespoons olive oil
* 1/2 teaspoon salt
Directions
(for the dough)
Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With large wooden spoon or your hands mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.
Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour. When the dough has risen, place it on a lightly floured surface, divide it into two or more parts and roll them into balls. Cover them with a towel and let rest for 15 minutes.
Preheat the oven to 425 degrees F (220 degrees C/Gas 7).
Dice or cubed the eggplant. Fry the shallots in oil until soft. Add the eggplant, garlic, sun-dried tomatoes, chilli flakes, thyme and seasoning. Cook for 5 minutes.
Divide the dough in half and roll out each piece on a lightly floured surface to a circle measuring approx. 7" (18cm) across.
Spread the eggplant mixture over each half circle, leaving a 1" (2.5cm) border. Scatter over the mozarella cheese. Dampen the edges with water then fold over the dough to enclose the filling. Press the edges firmly to seal.
Place on greased baking sheet or a pizza stone. Brush the top with some oil and make a small incision on top of each calzone to allow steam to escape. Bake for 20-25 minutes or until golden. Remove from oven and brush with some oil and sprinkle with parmesan cheese and serve immediately.
Enjoy!
Yay Totoro! See him and his bear friend in their bentos at my blog: happylittlebento.blogspot.com/2011/09/totoro-and-bear-cal...
hawk (right side) threw down the calzone challenge...the hearty brave souls who answered the challenge partook in an 11 inch pie, folded in half and baked to perfection. david (bottom left) won - and had room to spare to eat dessert (!!) - hawk limped into second - he almost didn't make it. arijit (not pictured) finished dead last - and has to wear to work a business suit from the 70's as punishment!! lina (top left) is laughing at them all!!
Rough day and lunch at 6PM :/ But nothing like some spicy, cheesy, calorie dense food and a good cricket match to lift the mood!
Fotografía tomada con mi Canon Ftb Ql
P.D: Si no eres Chileno, y por ende no conoces los calzones rotos... he aquí la receta :D :
20220526-130105 Copyright © VW Selburn 2022: My choice of main dish was not such a good one after my garlic bread and Mozzarella starter. It was really delicious, but I never actually managed to finish this beast of a dish. Too much pastry. A lesson learned!
12oz frozen spinach, thawed and squeezed dry
8oz ricotta cheese
4oz mozzarella, grated
1oz Parmesan, grated
1 egg yolk
1 T olive oil
2 garlic cloves, minced
1/2 t dried oregano
1/8 t red pepper flakes
1 egg + 2 T water for the wash
11 3/4oz bread flour
1 1/8 t instant yeast
3/4 t salt
1 T olive oil
3/4 cup warm water
I like very thin crusts on pizza. I like to taste the beautiful fillings with just a little bit of delicious dough in each mouthful. The same applies to my calzone (folded, stuffed pizza pocket). So, as you may be able to see in the photo (please view large), I rolled out the crust very thinly, then filled it with a mixture of fresh spinach sautéed with garlic and chilli, prosciutto, lots of coarsely chopped black olives, fresh mozzarella, and fresh oregano. Scrumptious!
I've just published the recipe with step-by-step instructions on my gourmet webzine: Spinach, Black Olive & Prosciutto Calzone ♥ There's also a funny story about what happened when I was taking photos of each step for this article ...
For the Flickr Lounge Sunday theme in June- treat or treats.
Also for my 365 picture for today.180/365
I love good pizza! For me, this means a thin, flavourful crust, and a few well-seasoned, choice ingredients that compliment it. I enjoy the harmony of the beautiful fresh toppings combined with just a little bit of delicious pizza dough in each mouthful. It’s the same way I like my calzone (a folded, stuffed pizza pocket). In fact, prepared this way, pizza or calzone becomes a true gourmet food!
I've just published the recipe with step-by-step instructions on my gourmet webzine: Spinach, Black Olive & Prosciutto Calzone.
There's also a funny story about what happened when I was taking photos of each step for this article ...
Hope you all had a great weekend, (despite the very wet, cold, rainy weather for us here in the Montreal area!), and I'm sorry if I haven't been able to reciprocate all your lovely visits and comments ~ I do appreciate them so much! Thank you all for being such great Flickr friends and for all your support :-)
~ marie xxx
leftover cheese mixture from making five-cheese pizza torta became five-cheese calzone.
refer to blog post for recipe.
1 lb lean ground beef
1 packet taco seasoning - divided
1½ cups hot water - divided
6.5 oz box dry pizza crust
8 oz shredded Cheddar cheese - divided
Cook ground beef in skillet until browned and
crumbly; drain.
Reserve 2 tablespoons of taco
seasoning; stir remainder of packet into skillet.
Add ½ cup water and cook 4 minutes; set
aside.
In a bowl, combine crust mix, ⅔ cup
cheese and reserved taco seasoning. Stir in 1
cup water, cover and let stand for 5 minutes.
Form dough into 6 balls; roll each into a 6-inch
circle. Distribute meat and remaining cheese in
middle of circles. Fold dough over filling to form
a semi-circle and seal edges.
Bake on cookie
sheet at 375 degrees F for 20-25 minutes
Dinner on the second night in Fiumicino. Fortunately we found somewhere that offered an alternative to seafood and I had a very nice Calzone pizza and a medium beer at Cielo restaurant.
I hand-molded a Totoro from calzone dough!
What do you mean it looks lopsided?
Hmph.
Please read more about this bento at my blog: happylittlebento.blogspot.com/2013/09/totoro-calzone-bent...
Calzones in North Beach is red, red, red. Forget white balance, you need red balance. I liked these glasses hanging at the bar, waiting for red wine.
I used my new 40 mm pancake lens on this day. It was sharp, fun and easy to carry. But it took me a while to stop trying to zoom it.