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Salami-Mozzarella Calzone Review


On Wednesday, February 21, Lance Joslin brought a salami-mozzarella calzone to journalism class for a food critique.

There were opinions on both sides, but there were more positive remarks than negative criticisms. Justin Bossman, the English and Spanish teacher at Crofton High School, used to work as a chef before coming to Crofton. He had nothing but good things to say about the dish. He said that the pickled vegetables and olive oil made the dish feel like authentic Italian. The bread, according to Bossman, was super soft and baked to the proper consistency. Bossman also said that there was just the right amount of cheese and there was a hint of the meat, but it was not overdone.

Others had mixed opinions about the dish. Teressa O’Brien, the journalism and English teacher and assistant speech coach, said that before the dish was cut into, it looked very appealing presentation wise and the flavor was good. “I liked that it was something different and it gave me the chance to try something new,” O’Brien said. Alexis Suing, a junior who plans to go into the food industry after high school, had good and bad things to say about the dish. When she tried it all together, she found that it was a little too salty for her taste. Suing said that when she reduced the amount of vegetables, it was less salty and was fine. She also thought the bread was really good.

A 13.8 ounce tube of refrigerated pizza dough was spread out on top of a baking sheet. A shredded mozzarella, egg, and parsley flake mixture was then spread on one half of the dough and salami was laid out in slices across the mozzarella mixture. Pickled vegetables were then spread across the salami and slices of provolone cheese over the top of that. The other half of the dough was then draped over the meat and cheese and pressed into the other side. An egg wash with parsley and olive oil was the spread across the entire calzone. Finally it was put into the oven at 400 degrees for 15 minutes until the calzone was golden and puffy.

Joslin plans to make a new dish every week. For his next dish, he will be making Vanilla bean, raspberry creme brûlée.

For the full recipe, go to https://www.foodnetwork.com/recipes/food-network-kitchen/salami-mozzarella-calzone-recipe-1973823