Pizza Calzone

Page: www.nytimes.com/2012/04/18/dining/pizza-calzone-recipe.html

| Course Type: Main Courses

(1 review)

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Tags: easy tomato pizza mozzerella

Recipe Reviews

Pretty good, but not as good as regular pizza or a spinach calzone.

Ricotta, parmesan, and basil are mixed together and spread on a rolled out pizza dough. The dough is folded over to enclose this mixture, 1/2 C tomato sauce, and mozzerella spread over the top.

The bread was a bit soggy (I should have cooked it a bit longer - it was 1 minute shy of the 15 minutes suggested, and the cheese on top was starting to burn). Tasty, but probably not worth repeating.

(edited 21st April 2012) (0) comment (0) useful  

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