EXAMPLE & MAIN PAGE - EBOOK - Conquering the Homemaking Facade (1) - Flipbook - Side 28
notes and tips
You can choose to make one big calzone or you can divide the dough make smaller ones.
Look for fresh, ready-made dough in the refrigerated section of your favorite grocery store,
or don’t hesitate to ask if you can buy a ball of dough from your local pizza place.
Don’t overload the calzone with too many fillings. It’s important to fold the dough loosely
over the fillings.
Don’t forget those steam vents! It’s pretty common for a calzone to pop open while baking,
so don’t let it bother you. It’s not you, it’s the calzone.
Experiment with different filling combinations.
We like using an equal amount of ricotta cheese (drained if watery), grated mozzarella
cheese, and grated provolone cheese mixed together. This is also good with an equal
amount of frozen spinach that’s been thawed and well-drained.
Try making a taco-inspired version using taco meat, refried beans, and Mexican cheeses.
If you decide to stick to pizza, try topping it with pesto sauce, mozzarella cheese, sundried
tomatoes, fresh spinach and basil leaves, sliced zucchini, sliced olives, and artichoke hearts.