Yield: Yields four individual calzones
Nearly any topping that works for a pizza makes a great calzone filling, with a few adjustments: Since soft melting cheeses shrink dramatically inside the calzone and give off moisture, I always include some other bulky ingredients like vegetables or meats. Just be sure to precook those other ingredients, or else they will give off moisture as well.
Substitute another soft melting cheese for the mozzarella, such as Monterey Jack, provolone, Gouda, smoked mozzarella, or smoked Gouda.
Substitute another dry aged grating cheese for the Parmigiano, such as Asiago or Romano.
Filling ideas: Use one or more of the following (1 cup total):
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