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):
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?