Comments on: Summer Meal Series #8: Chicken, Broccoli, and Mozzarella Calzones

By: Ash

Ash — Sun, 08 Aug 2010 22:08:14 +0000

I made these calzones earlier this week (with help form the comments). DELICIOUS. They were great fresh out of the oven and were wonderful for school lunch/dinners as left overs.

I have more dough rising right now for an extended family dinner tonight. Thanks for sharing, Trent!

By: Amy

Amy — Sun, 01 Aug 2010 19:15:38 +0000

when do you put in the olive oil??

By: Slobo

Slobo — Sat, 31 Jul 2010 17:12:56 +0000

I love the summer meal series. This is a great recipe! I reminded me of my pizza dough recipe which is healthy and tasty. For details check out: http://www.food.com/recipe/pizza-dough-in-bread-maker-433333

By: Liz

Liz — Wed, 28 Jul 2010 16:02:04 +0000

I was wondering about freezing them also, has anyone ever tried cooking them in the microwave after freezing? Works great with breakfast burritos, regular burritos, cooked french toast, pancakes, and waffles. Was just wondering if there is a quicker way than baking. Let me know. Will def make this recipe as my husband loves pizza and has the potential to make extra meals.

By: Mark

Mark — Mon, 26 Jul 2010 16:29:32 +0000

Anyone ever try freezing the final calzones? Either baked or unbaked?

By: David

David — Mon, 26 Jul 2010 16:13:32 +0000

Trent,

I made this over the weekend and the family loved it. The dough was a lot more sticky than I imagined. Thanks for the great recipe, look forward to the next one in the series.

By: Brittany

Brittany — Sun, 25 Jul 2010 16:21:37 +0000

Yeah, that’s a long rise for calzone/pizza dough–most recipes call for 30-45 minutes. If thelong rise time is turning you off, find a faster dough recipe!

This looks delicious! I think I might try our barbecue chicken pizza as calzones next time.

By: michael bash

michael bash — Sun, 25 Jul 2010 12:57:51 +0000

“Consistent” is not the word you want. Technically correct, in the foodie business better to use “combined”. Your readers will understand better. As I’ve said before, I wish you all the best in your quest to learn to cook. Check back in 25 – 30 years. In the process familiarize yourself with Elizabeth David, Olney, Julia, Marcella and the other pioneers.

By: Johanna

Johanna — Sun, 25 Jul 2010 04:42:45 +0000

@Courtney: I’m sure he has – he uses a lot of Bob’s Red Mill things. Does it work for calzones too? (This is not a stupid question: Pizza crust just has to lie flat, while calzone crust has to stretch around the fillings, and gluten is what makes it stretchy. But I guess he could make a pizza instead.)

By: JB

JB — Sun, 25 Jul 2010 03:21:06 +0000

Trent, you are making me hungry! This looks great, will definitely be making these with my family, I love to cook but run out of ideas often, thank you!

By: Courtney

Courtney — Sun, 25 Jul 2010 00:35:11 +0000

@ Johanna – has your brother ever tried Bob’s Red Mill gluten-free pizza crust mix? It is so good! My husband eats gluten-free so we use it all the time and I actually prefer it to any “regular” pizza crust. You can buy it pretty inexpensively at Amazon.

By: Adam

Adam — Sat, 24 Jul 2010 23:00:05 +0000

Hi Trent,

Long time reader, first time I tried one of your recipes. It was a hit! We used Crotti cheese (similar to ricotta). You’re right — it does fill you up and we had a few calzones leftover and some of the filling. The filling would be great tossed in pasta.

Thanks for sharing!

By: Dean

Dean — Sat, 24 Jul 2010 22:29:26 +0000

active dry yeast works fine.

Also I let it rise for about 45 minutes

By: Diana @ frontyardfoodie

Diana @ frontyardfoodie — Sat, 24 Jul 2010 19:16:29 +0000

haha, I’m always surprised by the lame haters who comment on here. What’s with them?

Love the post and the recipe! Great idea for a cost effective meal. Make it waaaay cheaper by skipping on meat! I know most people love meat but I’m into veggies so I could make this really cheaply.

Thanks!

By: EvSav

EvSav — Sat, 24 Jul 2010 14:58:58 +0000

Please lmk about the ‘pesto’ you used. Assuming you made it, then include recipe. If it’s jared, then what’s label and cost ?

By: Sandy

Sandy — Sat, 24 Jul 2010 14:44:03 +0000

This is great, Trent…I think I’ll try this in the next few weeks!
As far as the dough goes, I follow a similar recipe, but have never let it rise that much. Usually, I make up the dough, let it sit as long as it takes for me to shred 8 oz of mozzerella, then roll it out. Betty Crocker and I are old friends, and she told me to do that in her 1984 cookbook. (I add dried oregano to the dough).

By: marta

marta — Sat, 24 Jul 2010 14:36:20 +0000

@Kim, Cheap Texan: Yup. My sarcasm detector was waaay off; shouldn’t even attempt to read before my morning coffee.

It’s true that this is a PF blog. However, Trent has been teasing us with a cooking blog for the past 2 or 3 years. If he follows up on that, I surely hope he will be more careful with his instructions. I recall a few recipes with wrong measurements or bad advice (boil the oil?!) and, while more experienced cooks will notice the errors, the recipes seem to be mostly targeted at beginners, who may not have a clue.

By: Sonya

Sonya — Sat, 24 Jul 2010 14:14:08 +0000

If you are short on time, Papa Murphy’s will sell you their biggest size pizza dough on a baking tray for $2. Take it home, cut it up, roll it out, fill it up, and you are done!

By: Cheap Texan

Cheap Texan — Sat, 24 Jul 2010 14:08:33 +0000

@Marta,

I think he was being sarcastic. Obviously, it’s not complicated at all.

Also, this is a frugal living blog, NOT a cooking blog. So take everything with a grain of salt (pardon the pun). This is more of an idea bank instead of straight up recipes.

By: Kim

Kim — Sat, 24 Jul 2010 14:07:35 +0000

Marta, I think “What happens next is complicated” is Trent’s attempt at humor, since it is really quite the opposite.