Calzone in the Zone
Hee! I must be a little giddy or something…my kids went back to school today, and I finally have a chance to post and ding around on the computer! LOL While I haven’t been posting, I certainly have been cooking, and taking pics. I mentioned a couple of soup recipes, but those will have to wait, because the calzones….my jeebus, the calzones…well, they just happened to rock my world, so they beat out the other contestants for first new food post of 2008. Cuz there was, like, a competition and stuff. Well, at least in my head there was. And these won. Just like any pizza recipe, you can add and subtract ingredients according to preference, but I have to say, this combo knocked my socks off, and my daughter’s too! 
Ingredients:
1 pizza crust of your liking (I use a recipe for my Thermomix machine, so my recipe probably won’t be helpful to you if you don’t have one)
1/2 cup pizza sauce
1/2 cup chopped ham
1 cup sliced mushrooms
sliced olives to taste
anchovies to taste
2-3 tablespoons sliced red peppers
2-3 tablespoons onion slices
2/3 cup grated Gouda cheese
Preparation:
Preheat oven to 425-450ºF/225ºC.
Line a baking sheet with foil and drizzle with olive oil.
Spread pizza dough out on sheet in a large circle.
On half of the circle, layer all ingredients, sauce first, cheese last.
Fold “naked” half of pizza dough over dressed half, and seal edges shut (I sort of roll and pinch if that makes any sense).
Bake about 20 minutes or until crust is golden.
That sounds delicious! It has been years since I had a calzone, I need to make them!
The crust looks nice and light and flaky. The filling sounds tasty. Calzons is now on my to try list.
LOVE calzones Nikki! I love your combination of flavours as well. Our internet has been down for 2 days due to snow storms…so they say…what did I ever do before blogging I wonder!
I’m stunned by the fact that you have kids – you look so young!
I love calzones, too, and these are mouthwatering!
I love calzones, and your crust DOES look great!
Thanks so much, everyone!
Cedar, I totally recommend revisiting the calzone!
Let me know how it works out for you, Kevin! The filling was awesome…yum!
Valli, OMG! No internet? *faints* Snow Storms? ACK! I hope you’re ok after that ordeal!
Aw, Patricia, thanks! That’s really nice to hear, expecially since I’ve been so exausted lately, I feel like I look 100 years old. lol
Thanks, food guy!
If anyone is interested in the crust recipe, I could measure out the quanities…I’m just a bit yeast impaired, so I let my machine make it for me. lol
This looks and sounds delicious! I’m betting some chopped or thinly sliced zucchini would go nicely in there too.
I just made an extra batch of pizza dough and I think it needs to be turned into calzones!
chiff0nade, if your boyfriend wouldn’t let you into bed over a calzone, I’d say you need a new boyfriend, not a new recipe. As an chief whatever of SeriousEats (whatever that is) you should learn a little diplomacy when dealing with other people, and a few manners wouldn’t hurt either. I’m an Italian living in NJ, and I always enjoy twists on classic Italian dishes.
Personally I LOVE how there is always a neat twist with Nikki’s recipes. They’re always wonderful, fresh, simple and interesting.
Chiff0nade, why don’t you post pictures of your calzones on your food blog and invite us to take a look and critique? Must warn you, my expecations will be high since you are a PROFESSIONAL CHEF.
Nikki, those look amazing!!!!
Molli, chiff0nade (the PROFESSIONAL CHEF) has an amazing picture of spaghetti shoved in a waffle cone on her food blog, if you are looking for something *really* authentic and Italian.
BTW, Nikki, I’m LOVING my cookbook, and so is my friend who I gave one to!
Thank you Terry and Brilynn! Zucchini does sound delicious–great idea!
Bethany and Molli, thank you both so much for your kind comments about my food and cookbook! You guys are the best!
And it’s nice to know you’ve got my back, too. 
chiff0nade, Hmm. Don’t know quite what to say to that, except that regardless of whether or not a person is a professional chef, there really is no “right” way “wrong” way to prepare a recipe. Cooking is like art, everyone is different and sees things in a different way. Different twists and new ideas are what keep the food community going. I don’t expect everyone to like my recipes, but none of them are “wrong.”
Nik, that looks great. I am so hungry right now I wished it were right here. I like thin crust pizza and I think this calzone would be great. I think is such an insult to the yummy ingredients to be covered up in thick crust, you can’t hardly taste them. I would appear to me that this recipe does not call for how thick you roll your crust, so it would be to your own liking. Thats how recipes are, right? I’ll bet artichokes would be yummy in this too, especially if you used some sort of white sauce. I know it wouldn’t be authentic, but dang it would be tasty.
Gouda and anchovies…that sounds heavenly! I just recently tried making my own pizza crust, and I’ve been excited to try making calzones – I might start off with something similar!
Nikki! You’re so famous, that you now have your own trolls! lmao!
Thanks, Mallow! It really is a good combo!
LeeAnn, OMFG, you’re right! Rock on! *giggling uncontrollably*
Won’t Bethany and Molli be happy to find out that they’re not real people, but in fact, alter egos for an internet freak.
And to think that I’ve spoken to these imposters on the phone! The nerve!