Ok it's not a knee slapper but it's a title. The ingredients are mostly the same but the technique is different. In we also get a bonus ingredient... ricotta cheese (like cottage cheese but way better you can even use marscapone). A calzone is not simply a folded pizza or a turnover it's really it's own beast. You start by stretching the dough like a pizza (you can do individual sizes or one large calzone). Once the crust is stretched out imagine a line going down the middle, one half stays untouched while the other half gets filling up to about 1/2 inch from the edge. The basics are a coating of ricotta (or marscapone) and then cover with a good italian melting cheese like mozzarella or provolone. Next you place the other toppings, traditionally it's ham but like a pizza you really can't go wrong here. Ham mushrooms and onions is a killer combo here but any flavor combo you would like on a pizza will rock it here. Once filled, put some water on that pristine edge you left and fold the dough over. Crimp the edge hard with a fork or do a foldover like you would see in a pizza joint but be sure it's sealed good or you will end up with a horrible mess. Once filled & sealed cut a couple of vent holes in the top for steam to escape.
I should have mentioned that you should assemble on a sprayed piece of aluminum foil or parchment paper. Here the oven should be heated to about 350 instead of the higher heat needed for pizza, otherwise the outside would be burnt before the inside all is melty. Cook until the crust is golden brown and you can smell the goodness when you open the oven to peek.
This needs to sit for 5-10 minutes before serving as the filling is too hot. You can provide some maranra or pesto for dipping if desired. Don't worry about storing leftovers as there will be none.
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