Ricotta, finely-chopped broccoli, sausage, and mushrooms. Good, dense, chewy mozzarella with a deep, almost nutty flavor, sausage with the occasional fennel seed and a moderately-strong garlic presence at times that perfumes the cheese, and with the broccoli chopped fine it actually COOKS in the calzone. Mushrooms because I'm a big mushroom fan.
Good, darkly browned but not burned crust, and a nice, perky sauce on the side serving that's just enough for the calzone.
Oh, and the ricotta was just juicy enough that it kept the interior beautifully moist without soaking through the crust.




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(Yes, as good as the calzone was, this stuff was BETTER -- and I still have leftover rice and beans and salsa!)





