This turned out quite good, however be sure you are ready to feed a tribe of people. When it was all said and done I came out with one 14 inch and two 8 inch Calzones. Also, you need to be sure to roll these very thin otherwise they will be too bread heavy. Additionally, bump up the temp to 400 - most calzones are hit with very high temperatures to achieve proper crusting. Finally, be sure to have plenty of flour on hand for the rollout - the dough was very sticky and needed more flour. The only reason I’m not giving this 5 stars is due to the portion size and that traditionally sauce is served on the side, not within the calzone itself as it would make the bread soggy. Overall, great recipe and will definitely be making it again - good for a dinner party where everyone gets to make their own 6 inch, etc.
I did it with a Cast Iron pan and it was Amazing! I used fresh pepperoni from the local market, my homemade tomato sauce with fresh tomatoes, loaded on some black olives and a ton of cheese. I had leftover sauce that got better and better as time went on. Definitely doing this again!
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