This is real calzone because there is no tomato sauce inside of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
Having owned an Italian restaurant/Pizzeria at one time, I can tell you: NO ITALIAN WOULD BE CAUGHT DEAD USING CHEDDAR CHEESE....AND NEVER, NEVER IN CALZONE. ONLY PURE RICOTTA CHEESE! Use one and one half cups of ricotta mixed with dash of pepper, salt, Italian sausage (or pepperoni is acceptable), one egg and dash of parsley and grated parmesan cheese. For those of you who don't want to be bothered making dough from scratch....buy the frozen bread dough. Just as good! - 01 Dec 2009 (Review from Allrecipes USA and Canada)
This was a good recipe. It does need a few adjustments. The recipe should state that the yeast should proof first. I dissolved the sugar in the water with the yeast and let it sit for ten minutes. I didn't use the same toppings, I used ground ham, spinach, a little mozarella, mushrooms and of course ricotta, which makes a "real Italian Calzone, and for a little extra yum, a dash or two of Italian dressing, but the dough was great for calzone. Very chewy and beautiful coloring. I made 4 calzones out of this but cut them in half, so next time I will make 8 small ones. Also it took only 20 minutes when I used my pizza stone, so time should be adjusted for the size of individual servings. - 25 Jun 2001 (Review from Allrecipes USA and Canada)
I tried halving the recipe, as so many thought these were quite large, and made mini calzones for appitizers. I also added some green pepper and olives. Delish! My only change would be to prick the tops with a fork before baking, as they all exploded a bit!!Thanks for the recipe!! - 10 May 2003 (Review from Allrecipes USA and Canada)