BAKED CRESCENTS TO RELISH

TEMPTING – TANTALISING – TASTY

A Calzone is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. It all started in Naples, originating in the 1700’s Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it, then, America got on board to get in the Cal-Zone. The origin of this delicacy began in Naples, Italy in the early 1700s. If you were to translate ‘calzone’ from Italian to English, it would mean ‘pants leg’. Pants leg refers to the Italians with the need for a pizza on the go! They are basically individual pizzas all wrapped up. No cheese sliding off or floppy crusts. Just pure deliciousness wrapped up in a pillowy dough. This recipe gives calzones their much-needed due attention.

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When calzones were first originated in Naples, they were designed to be eaten by hand, without any utensils. The half-moon shape of a traditional calzone indicates that it was made by simply folding over a single round of pizza crust. Originating in the 1700’s Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it. They’re also the basis for the frozen food – “Pizza Pockets.” While calzones are more commonly the size of a medium pizza, panzerotti remains small and sandwich-sized. They tend to be about 9″ inches in diameter and semi-circled. Calzones are Italian. Actually, legitimately, 100%-certified, Italian. They originated in Naples as a casual, standing-on-the-street way of eating pizza, and they vary in terms of ingredients and techniques in different regions of Italy. Stromboli is Italian-American. A calzone is like a pizza, but it’s not a pizza. That’s why it’s called something different. Similar to the sandwich/wrap conundrum. But sandwiches, like pizza, are endlessly versatile (toppings, breads, sauces, etc.).

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In Italy. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking. Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called panzerotti. Calzone fillings are similar to that of toppings on pizza- cured meats like ham, pepperoni, prosciutto, sausage…, vegetables, and various kinds of cheese. This Calzone is more of a classic “Supreme Pizza” but you can use whatever fillings you like best. A true calzone has ricotta cheese and does NOT have any sauce. A calzone is actually a type of pizza, but the big difference is it’s inside out! The dough is on the outside and the “toppings” are inside the calzone making it a completely different experience from eating a pizza.

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Essentially a pizza folded over itself, the calzone is like one big hand pie: filling neatly enclosed with dough, so you get browned crust in every bite. You can fill it with any pizza toppings; it should be substantial and fairly dry so the dough doesn’t leak or get soggy. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while Stromboli is typically only made with mozzarella. Calzones’ fillings do not include sauce; marinara is served on the side for dipping.

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You can also make calzones in smaller one-serving sizes if you prefer, and they can be filled with the ingredients of your choice. Since calzones are equally good served hot or at room temperature, they are perfect for parking-lot picnics, sack lunches or meals on the run.

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Here are a few twists of taste – Calzone recipes to try out by all our readers:

Recipe-1] BAKED CHICKEN CRESCENTS

Recipe-2] BAKED MUSHROOM AND TOFU CRESCENTS

Recipe-3] BAKED SEAFOOD CALZONE

Recipe-4] BAKED MEAT CRESCENTS

Recipe- 5] CORN AND SPINACH CRESCENTS

Recipe-6] VEGGIE BASILICO CRESCENTS

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