What’s better than Italian food?  Italian Calzones that you can hold in your hand!   Eat them for a snack, lunch, supper or just because it seems like a good idea.

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 →