Spinach, Ricotta, Mozzarella & Pesto Genovese Calzones & Free form Artisan Boules


When I baked the Calzones some of the filling oozed out unfortunately but the filling is cooked and the Calzones are awesome with your choice of marinara or homemade drizzled on top. It didn’t affect the cooking of the delicious French bread dough they were wrapped in.


The boule dough rising in the kitchen that will be made into one artisan style, free form boule.

The other half will be used to form the base for my calzones.


The How To Coming Later or tomorrow. ..I am pooped!

The life of a food writer blogger!


I weighed out the very moist dough on my CUISINART digital food scale so as the recipe makes threw 1 pound loaves of bread.

Paulette Motzko
February 15th, 2016
11:53 p.m.

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