Restaurateur Frank Bonanno of Bonanno Concepts and food editor Amanda Faison of 5280 Magazine don't order their calzone in restaurants. Instead, both of them like to make it at home.
"I have to say when I want a calzone, I make my own. I find too many in restaurants are too doughy or too cheesy or too something," Faison says. The writer likes a recipe that she calls an "oldie but a goodie" that came from Epicurious and was published in 1999.
Bonanno's personal calzone recipe features fontina, ricotta, meatballs and sausage, and is dipped in marinara.
· Pizza Week 2014 [EDen]
· Calzones with Cheese, Sausage and Roasted Red Pepper [Epicurious]
Frank Bonanno [Photo: Courtesy of Bonanno Concepts]