One of the things I like so much about this recipe is that it does not use a yeast dough for the crust. That eliminates a lot of waiting time. This crust is so full of flavor and is very easy to use and to make. After the initial roll out of the crusts, I trim them into perfect 9″ circles by using an 9″ cardboard circle. This isn’t because I am seeking perfection but because it is easier to enclose the filling if the circles are relatively perfect.
The calzone pastry is an all purpose savory pastry that I used for the Goat Cheese Pesto Tart. It makes great crackers rolled fairly thin, brushed with egg white and sprinkled with more cheese.
If you want a really great pastry use Kerry Gold butter with garlic and herb. Lacking that any butter makes a great savory pastry dough for calzones. Continue reading