I am not a big meat-eater (as you can probably tell if you are reading this) but now that I am selling Pampered Chef (ask me about that!) I have obviously been making some Pampered Chef recipes. This is the one I did for my Grand Opening show. It is from the Season's Best Fall/Winter 2009 cookbook (which you can purchase through me for $1!).
It is a super easy recipe, so there is not much to say. I think the thin crust Pillsbury pizza dough is better to use for the large bar pan. At home, I used provolone and mozzarella instead of swiss because Ken hates swiss. Don't be silly and forget the second half of the cheese INSIDE the calzone. And other than that, it is pretty straightforward.
I want to try some variations on this, including some kind of vegetarian version. A broccoli calzone would be interesting but I would also like to find a way to reduce the excessive amounts of cheese that are present here. This is not a recipe that lends itself well to health-itizing it, so we'll have to see what inspires me, but it's always nice to have suggestions for guests at parties. My cheese swap was one of my suggestions last time. Otherwise, I'm not sure I'll really be making this much at home as it just isn't really something I loved.