I learned something new last week: there is a difference between calzone and stromboli. Okay, first I actually learned that there existed something called stromboli…then I learned that it is different from calzone, but so similar that they are often enough confused that someone on Wikipedia thought it important to differentiate. The difference? Calzone is dipped in sauce, while stromboli contains the sauce inside! So, chalk that one up as your “something new” for today:)
Anyway, the calzone was delish, and fun. I like to dip. I used all things that I had around. That’s one beauty of calzone, you can stuff it with pretty much anything…except, of course, sauce.
Caprese Calzone
THIS pizza dough (or store bought)
THIS pesto (or store bought)
8 oz fresh mozzarella cheese, sliced
2 roma tomatoes, cubed
salt & pepper to taste
grated parmesan
sauce for dipping
After rolling balls of dough out flat, cover one half with pesto, chunks of tomato and mozzarella. Grind salt & pepper over half. Fold and squeeze the edges into a scallop. Cover with parmesan and bake at 500 for 12-14 minutes. While baking, heat sauce. Dip.
One Comment
I had to comment… This looks delicious. I make calzone all the time (vegetarian, chicken and broccoli, etc) but I never thought of this… and we are growing tomatoes out the wazoo…Thanks for sharing this.
Elena
http://planandplay1.blogspot.com/