Sausage and Eggplant Calzone photo - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Sausage and Eggplant Calzone photo (/showthread.php?tid=119627)

Sausage and Eggplant Calzone photo - Mare749 - 03-31-2011 I just had to show them off to somebody. These were baked for 10 minutes at 500F. Later on tonight, I'll put them back on the baking sheet and warm them in the oven for 10 minutes or so. Re: Sausage and Eggplant Calzone photo - cjs - 03-31-2011 oh good Lord, I'm glad I copied it. Re: Sausage and Eggplant Calzone photo - karyn - 03-31-2011 Those look amazing! This one is definitely on the short list! Re: Sausage and Eggplant Calzone photo - HomeCulinarian - 03-31-2011 Wow! They are huge! Re: Sausage and Eggplant Calzone photo - Mare749 - 03-31-2011 Just so you all know, I doubled the ingredients and the dough! Also, I stretched it out as thin as I could because I didn't want it to be too "bready" if you get my drift. Re: Sausage and Eggplant Calzone photo - pjcooks - 03-31-2011 Absolutely gorgeous! Now to back track and copy that recipe. Great job! Re: Sausage and Eggplant Calzone photo - Gourmet_Mom - 03-31-2011 I've got to back up also. Those look wonderful! I like the idea of "stretching" the dough as thin as possible. That's one thing I haven't liked about calzones I've had before.....too bready. That's why I've never been interested in making them before. Hadn't thought about making the dough thinner....DUH! Re: Sausage and Eggplant Calzone photo - cjs - 03-31-2011 I did that with the Stromboli last week so there wasn't so much bready. Re: Sausage and Eggplant Calzone photo - Harborwitch - 03-31-2011 Oh my those are pretty! . . . . and sound good too. Re: Sausage and Eggplant Calzone photo - Mare749 - 03-31-2011 Thanks for the nice comments everyone. As much as I loved the filling for these, they were still too bready for my taste. Also, I think they would be better made into small "individual" calzones and rolled or stretched out even more. Since I thought the filling was soooo tasty, next time I'll just use it for a topping for bruschetta or a thin crust pizza.