Notes about Recipes in this book

• Arugula and ricotta calzones

  • Rutabaga on September 07, 2014

    This makes a good calzone filling; I made it a little more substantial by adding prosciutto and a few leftover roasted vegetables, and also used buffalo mozzarella. For the dough, I doubled the "leisurely" pizza dough recipe from Smitten Kitchen. Since doubling the recipe meant I ended up with about 1/3 more dough than needed, I should have further increased the filling, or else saved some of the dough for another use. Yet did I do this? Well, no, and the calzones ended up a little on the miserly side as a result (my fault, not the recipe's).