These were fantastic! The best part about the recipe is the definite proportions/measurements. I tripled the recipe and then made 16 calzones-which made them smaller (and lower calorie right around 400 cal/calzone)-a better size for me. Since the measurements were so specific, it was easy to make the amounts correct...and not end up with a whole extra cup of veggies or something:). I used a mix of homemade elk sausage, turkey pepperoni and salami for the meat, zucchini, squash, corn, tomatoes, and onions for the veggies (seasoned them up a bit) and subbed a bit of parm for a little of the mozzarella. The pasta sauce I used was somewhat runny, so be prepared for some runniness while baking. I froze them individually and we just pull them out for a (reasonably healthy) quick and convenient lunch. Wonderful!!
GatewayCook Posted: 09/07/09
yc12345 Posted: 09/30/10
My calzones turned out great and it was pretty easy. I especially like that this recipe is very flexible and a great way to use the farmers market leftovers at the end of the week! I will definitely make these again.