How Do You Make Authentic Italian Calzone?
What makes a calzone authentic? This recipe was handed down from my mom to me and from her mom to her, and on it goes back in time. Yes we are Italian and the blood runs Italian on both sides of my family. Does that make it authentic? Not quite. What I believe makes it authentic is that it has taken on the variations added to it over the generations and as a result has a life and identity of its own. I have added my own variations based upon availability of ingredients and taste preferences. I suggest you do the same. What is unique about this recipe is that the loaf once cut open, is firm and the filling is not runny. The loaf can be sliced and suites quite well as an appetizer. If you have a bread machine use your setting for dough and put the ingredients as listed in the machine and let it run. If you do not want to make the dough see if you can buy 2 pounds of already made dough from a pizzeria. If you are going to make the dough in a mixer start with the warm water, yeast and suga
