Easy Refrigerator Biscuit Calzones
2Bleu · food.com · 2011 · Original
Calzoneinferred from the title
DietNot vegetarian: sweet italian sausage. Reviewed: Italian sausage; egg; cheese.
Against 5,130 pizza recipes
Calzone style, one of 135 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (7)
- oilolive oil1 tbsp · 13.6g
- cheese otherpart-skim ricotta cheese1 cup · 113g
- cheese mozzarellamozzarella cheese1 cup · 113g
- saltkosher saltn/a
- water1 egg1 tbsp · 15g
- cheese otherparmesan cheese1/2 cup · 56.5g
- sauce tomatomarinara sauce2 cup · 400g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesweet Italian sausage1/2 lb · 227g
- over cheeseportabella mushroom1 cup · 200g
- post bakefresh basil1/4 cup · 6g
- over cheeseblack pepper
- over cheese2 cans refrigerated biscuits284g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Calzone group marked.
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