Tag Archives: baking

Chocolate Chip & Oatmeal Shortbread Cookies


Chocolate chip cookies are delicious but some days you just need a slightly different type of cookie. And there are so many variations to the traditional chocolate chip cookie that are equally as good and worth discovering. I am also a huge fan of buttery shortbread cookies so this recipe Savory Simple immediately struck chord with me.

These cookies combine three of my favorite cookies into a single bite of baked deliciousness. Chocolate chips, buttery shortbread and chewy oatmeal combine for a simply yet tasty treat that is sure to be a hit and disappear in no time. Go ahead and double the recipe so you can be sure to have enough.


1¼ cups all-purpose flour

½ teaspoon kosher salt

12 tablespoons unsalted butter, cubed and at room temperature

1/2 cup confectioners’ sugar

1 teaspoon pure vanilla extract

¾ cup old fashioned rolled oats

1 cup semi-sweet or bittersweet chocolate chips

  • In a small bowl, whisk together the flour and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy.
  • Turn the mixer speed down to low and add the vanilla, followed by the flour mixture and then the oatmeal.
  • Once all of the ingredients are incorporated, tun the mixer to low speed ands slowly add the chocolate chips.
  • Use a wooden spoon to ensure that the chocolate chips are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the dough evenly onto the baking sheet. Using the bottom of a glass, slightly flatten the balls into discs.  Chill the dough for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake for 10-15 minutes or until lightly golden on top.
  • Allow to cool to room temperature.

Yields 3 dozen cookies



Snickerdoodles are simple cookies with a funny sounding name.  There is really nothing fancy or exotic about this dessert but whether I make them for bake sales, cookie swaps, or dessert tables, they are snapped up in just a few minutes.  Snickerdoodles are a New England staple and I can always spot the New Englader in the crowd since they are the first ones to pounce on the cookie tray.  This recipe is courtesy of America’s Test Kitchen (another New England tradition) and comes together almost as fast as the cookies get eaten.


1 3/4 cups white sugar

1 tablespoon ground cinnamon

2 1/2 cups flour

2 teaspoons cream of tarter

1 teaspoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, at room temperature

1/2 cup vegetable shortening

2 eggs

  • Pre-heat the oven to 375.
  • Place 1/4 cup of the sugar and all of the cinnamon in a small shallow dish.  (A pie plate works well).  Combine with a whisk and set aside.
  • In a large bowl combine the flour, cream of tarter, baking soda, and salt.  Whisk together and set aside.
  • Place the remaining sugar in a separate large bowl.  Add the butter and vegetable shortening.
  • Using an electric mixer set on medium speed, beat the ingredients together until they are combined and the entire mixture is light and fluffy, 3 to 6 minutes.
  • Beat in the eggs one at a time and beat until combined.
  • Reduce the speed to low and add the flour.  Beat until just combined and no flour streaks remain.
  • Place two tablespoons (use 1 for smaller, bite sized cookies) dough in your hands and roll into a small ball.
  • Roll each ball in the sugar and cinnamon mixture then place on a cookie sheet.
  • Bake for 10-12 minutes (8-10 for smaller cookies).  The cookies will be soft and puffy when done.
  • Remove the cookies from the oven and allow the cookie sheet to cool on a wire rack for 10 minutes before removing the cookies and allowing to cool completely.

Lemon Milano Cookies

I grew up in a home where pretty much everything was homemade. Cereal was granola and shredded wheat was a special store bought treat; cakes were baked from scratch and a cookie was fresh baked from the oven. With one exception. Every once in a while Pepperidge Farm Milano cookies would appear in the house and no matter how well the paper bag was hidden, the cookies disappeared in a matter of minutes. Perhaps it was the novelty of a store bought cookie that enticed me but to this day there is something about those soft and tender cookies sandwiched together with a bit of dark chocolate that simply excites me. So naturally it was just a matter of time before I decided to make my own Milano treats.
My cookies combine zesty lemon with rich dark chocolate. The cookie recipe comes from  Dessertnowdinnerlater.com. The cookies are tender and thanks to the use of lemon in three forms–zest, juice and extract–filled with tangy flavor in every bite. It pairs perfectly with the complexity rich dark chocolate. If you prefer you can substitute milk chocolate but the results will be creamy and slightly sweeter.

10 tablespoons unsalted butter

1 cup sugar

Zest of 2 lemons

1 large egg

1 large egg yolk

2 tablespoons fresh lemon juice

1½ teaspoons pure lemon extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup powdered sugar

8 ounces dark chocolate, broken into pieces

  • Preheat the oven to 350 degrees.
  • In a large bowl cream together the butter, sugar, and lemon zest using an electric mixer set on medium speed.
  • Add the egg, egg yolk, lemon juice and lemon extract mixing thoroughly to combine.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients mixing until just incorporated and scraping the bowl as necessary.
  • Place the powdered sugar in a shallow bowl.
  • Scoop 1½ tablespoon sized cookie dough balls and roll them in the powdered sugar.
  • Place the cookies on a parchment or silicone lined baking sheet about 2 inches apart.
  • Bake  for 9 to 10 minutes until the cookies are just golden.
  • Move to a wire rack to cool completely.
  • Place the dark chocolate in a bowl set over a pan of boiling water. Stir gently until the chocolate is melted and liquid.
  • Using a narrow spatula or a knife, spread the melted chocolate over the bottom half of a cookie then top with another cookie. Set aside until the chocolate is firm.

Yields: 20 sandwich cookies



Mini Chocolate Stout Cakes

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Happy St. Patty’s Day! Whether you are Irish by birth or by spirit, this is the week that  everyone is a wee bit Irish. And what better way to celebrate than with a bit of Guinness Stout? Guinness is great on its own but when combined with chocolate it only gets better. The combination of the rich beer and chocolate produces a dense and complex cake that isn’t overly sweet. You could skip the coffee infused ganache if you wanted but I think it takes these cakes from very good to great. After all, you now have beer, chocolate and coffee!

Like so many recipes, this one is an adaptation of an adaptation which you guessed it, was adapted from the original. I found the recipe on Smitten Kitchen but versions of this recipe are floating all over the web. Some recipes produce three layer cakes and others give you one large bundt shaped cake. I decided to make mini bundt cakes since I recently re-discovered my mini bundt cake pan while unpacking my moving boxes. And because I made this cake for a get together with Glenn’s co-workers, the mini cakes traveled better and were easier to serve a crowd. I had hoped to bring a leftover cake home with me but alas, they all disappeared. I guess the moral is that if I really want to eat the cake I need to leave one at home.


For the cake:

1 cup Guinness Stout
1 cup unsalted butter
3/4 cup unsweetened Dutch process cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

For the ganache:

6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

To make the cake:

  • Preheat oven to 350°F. Coat a six-cake mini bundt pan with non-stick cooking spray taking care to get in all of the nooks and crannies. If you don’t have two pans you will need to wash, dry, and re-grease the pan before baking the remaining cakes.
  • In a large, heavy saucepan set over medium heat bring 1 cup stout and 1 cup butter to a simmer.
  • Add the cocoa powder and whisk until mixture is smooth. Cool slightly.
  • Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
  • Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  • Add the stout-chocolate mixture to the egg mixture and beat until just combined.
  • Add the flour mixture and beat briefly on low speed until just combined.
  • Using a rubber spatula, fold batter until completely combined.
  • Pour batter into prepared pans. Bake for 14-16 minutes or until a cake tester inserted into the center of a cake comes out clean.
  • Transfer the pan to a wire rack and allow to cool for 10 minutes before removing them from the pan.

To make the ganache:

  • For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Drizzle over the top of cooled cakes.

Yields: 12 miniature bundt cakes

Mexican Dark Chocolate Sugar Cookies


You can celebrate your valentines any day of the year and my favorite way to do that is with my heart shaped cookie cutter and these intensely chocolate sugar cookies adapted from sweetapolita.com.

On the surface these cookies appear to be simple sugar cookies but all it takes is one bite to realize that you are in for something special. The addition of ground cinnamon, nutmeg and a touch of fiery cayenne pepper adds a surprising burst of flavor in every bite. These spices pair so nicely with the dark chocolate. And while these cookies do contain a very generous amount of sugar they are anything but sweet. Rather they are complex and flavorful making them the perfect sugar cookie.

So go ahead and grab your rolling pin and your favorite cookie cutters and bake this treat today. You won’t be disappointed.


6 cups all-purpose flour, sifted

1-1/4 cups dark cocoa powder

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon ground nutmeg

2 cups  unsalted butter, at room temperature

2 cups granulated sugar

1 cup light brown sugar

3 eggs

2 teaspoons vanilla extract

  • In large bowl, sift together the flour, cocoa powder, cinnamon, nutmeg, cayenne pepper and salt. Set aside.
  • Fit your stand mixer with a paddle attachment. To the mixer’s bowl, add the butter and sugars and beat until fluffy and pale, about 5 minutes.
  • Beat in eggs, one at a time, until just combined.
  • Add flour mixture to the butter mixture and mix on low speed until thoroughly combined.
  • Add vanilla and blend.
  • Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
  • Remove one disc and remove plastic wrap. Place the dough on a piece of parchment paper or a silicone rolling mat and roll the dough until it is 1/4 inch thick.
  • Repeat with the remaining ball of dough.
  • Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
  • Preheat your oven to 325° F.
  • Remove the dough from fridge, and cut your shapes using the cutters of your choice, placing them on a parchment lined baking sheet.
  •  Place the sheet with the cookies into freezer for 15 minutes before baking.
  • Bake until cookie edges are just crisp, about 16 minutes.
  • Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Yields: 3 dozen cookies

Rustic Chocolate Chip Tea Bread


Think of this as a giant chocolate chip studded scone. With its crispy crust and cake like interior this is a quick bread that is just as nice for dessert as it is for a snack. And it is easy; very easy. The recipe comes from the kitchens of the Washington Post and the first time I baked this recipe the bread got eaten so quickly that I now make two (baked on two separate baking sheets). It is that good. The loaf is free formed so you can experiment with its shape–make two or four smaller loaves, make it round or rectangular–whatever you prefer. Just be sure to adjust the baking time if your loaves are smaller.

And because I am a fan of chocolate I prefer to use miniature chocolate chips since I think they give you more chocolate for your buck. You can also switch out the chocolate chips for diced dried fruit or use a combination of chocolate and fruit (sour cherries are particularly good).


3 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1/4 teaspoon salt, preferably fine sea salt

1/3 cup sugar, plus 2 tablespoons for sprinkling

10 tablespoons cold unsalted butter, cut into teaspoon-size chunks

1 large egg

3/4 cup plus 1 tablespoon buttermilk, plus 1 to 2 tablespoons, if needed

2 teaspoons vanilla extract

1 1/2 cups semisweet or bittersweet chocolate chips

  • Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper and set it aside.
  • In the bowl of a food processor fitted with a steel blade, pulse together the flour, baking powder, baking soda, cream of tartar, salt and 1/3 cup of the sugar.
  • Drop in the chunks of butter pulse until pea sized dough balls form. Transfer the mixture into a large mixing bowl.
  • In a small bowl, whisk together the egg, the 3/4 cup plus 1 tablespoon of buttermilk and the vanilla extract.
  • Pour the egg mixture over the flour mixture, sprinkle with the chocolate chips. USe a wooden spoon or paddle to stir, forming a rough, cohesive, slightly sticky dough. If the dough seems a little dry, drizzle it with an extra tablespoon or two of buttermilk.
  • Gather the dough into a rough mass with your hands, then knead lightly until it comes together completely, using firm strokes to gather it all cohesively. Form the dough into a 5 1/2-to-6-inch ball.
  • Place the ball of dough at the center baking sheet. Use a sharp paring knife to score an 1/8-inch-deep cross in the top of the ball of dough, then sprinkle the remaining 2 tablespoons of sugar evenly over the top.
  • Bake for 45 to 50 minutes or until the loaf is set, golden on top and baked through. It should sound hollow when you lightly tap the top or bottom with a wooden spoon.
  • Cool, on the baking sheet, on a wire cooling rack for 10 minutes.
  • Slip a metal spatula under the loaf and transfer it to a separate rack to cool completely.
  • Use a serrated knife to cut slices or wedges.

Serves 12

Lemon Burst Buttermilk Cake


If you love lemons, and lots of them, then this bright and tangy lemon cake from Melissa’s Southern Style Kitchen is just the recipe for you. It is so good that it has become my go-to recipe whenever I have an abundance of lemons on hand.

I love this cake because it is so moist. It also contains buttermilk which has become my preferred dairy product for baking.  And because it contains a generous amount of both lemon juice and lemon zest, you are rewarded with a mouthful of lemon flavor with every bite. And by all means don’t skip the lemony glaze; it is the finishing touch for this already delicious cake.


For the cake:

3 cup all purpose flour

1 tsp baking powder

1 tsp salt

½ tsp baking soda

1 cup butter, softened

2 cup granulated sugar

2 tsp pure vanilla extract

4 large eggs

4 large lemons, juiced and zested

¾ cup buttermilk

For the glaze:

1½ cup powdered sugar

1 Tbsp heavy cream

1 Tbsp lemon zest from lemons

2 Tbsp lemon juice from lemons

  • Preheat the oven to 350°F. Coat 2- 8 x 4½ x 5-inch metal loaf pans with non-stick cooking spray. Set aside.
  • In a medium sized bowl, sift together the all-purpose flour, baking powder, salt and baking soda.
  • Using a hand mixer and a large mixing bowl, cream together the butter, granulated sugar, and vanilla.
  • Beat until creamy then add the eggs one at a time, beating well after each addition.
  • Reserve 1½ tablespoons of the lemon zest for the glaze then add the rest to the creamed butter and eggs.
  • Mix together ¼ cup fresh lemon juice with ¾ cup buttermilk.
  • Add to the mixing bowl alternately with the sifted dry ingredients. Beat until fully combined and all of the dry ingredients are fully moistened.
  • Divide the batter between the 2 loaf pans, tapping the pans to release air bubbles.
  • Bake for 35-40 minutes until a toothpick inserted into the center shows moist crumbs.
  • Cool in the pan then remove to a cooling rack to cool completely.
  • To make the glaze, mix together the powdered sugar, heavy cream, lemon zest and lemon juice until drizzling consistency. If needed add additional cream 1 tsp at a time to thin.
  • Drizzle the loafs with glaze, slice and serve.

Yields 24 slices

Twenty-Five Days of Cookies: Chocolate Gingerbread Cookies


Christmas is eleven days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

The fragrant spices of ginger, cinnamon and nutmeg are hallmarks of the holiday season and can be found in everything from sweet treats and drinks to savory treats. When you introduce the perennial favorite of chocolate into the flavor mix you have a sure winner. And this is definitely the case with these soft and chewy cookies from King Arthur Flour. These cookies are full of flavor and pack a punch but because of their dark color they hide the fact they are also filled with bits of chocolate. One bite will have you addicted and coming back for more. And best of all, these cookies are so easy to make. So why don’t you go ahead and bake some up today. While your at it double the recipe so you have plenty to share.


1 3/4 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg1/2 teaspoon salt

1 tablespoon Dutch-process cocoa

1/2 cup unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup molasses

1 cup miniature chocolate chips

5 tablespoons sugar

  • Preheat the oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
  • Combine the flour, baking soda, spices, salt in cocoa in a medium sized bowl.
  • In a separate bowl, beat the butter with the brown sugar until light and creamy. 
  • Add the molasses and beat until combined.
  • Beat in the dry ingredients, then stir in the chips. 
  • Scoop the dough a tablespoon at a time. Roll the top portion of each dough ball in the sugar.
  • Place the unbaked cookies 1 1/2″ apart, sugar side up, onto the prepared baking sheets.
  • Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.

Yield: 24-28  cookies.

Twenty-Five Days Of Cookies: Midnight Biscotti


Christmas is thirteen days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

Biscotti are one of my favorite cookies. They can be plain or chocolate and can be filled with nuts, candies, dried fruit or nothing at all. They are crisp and make for the perfect dunking cookie. And if you can keep them around, they get crisper and better with age. Because of this they are my go to cookie for care packages since they are guaranteed to arrive ready to eat. But what is my favorite type? Its hard to say but these chocolate biscotti are pretty darn good.

Chocolate, Yes, chocolate. And if you love chocolate it hard to get more chocolatey than with these triple chocolate biscotti. They are a sophisticated and decidedly adult treat whose color is so darkly brown it is almost black, hence the reason I call them midnight biscotti. With semi-sweet chocolate, cocoa powder and chocolate chips you get a triple dose of chocolate in every bite. Rich dark brown sugar and a bit of espresso powder enhance the chocolate flavor in these cookies without making them too sweet. Rather, they are intensely chocolate. Whats not to love?

I know I love them. So pour yourself a nice cup of coffee, grab a biscotti (or two) and dunk away. You won’t be disappointed. I promise.


4 ounces semi-sweet chocolate, coarsely chopped

1 cup firmly packed dark brown sugar

1 3/4 cups unbleached all-purpose flour

1/3 cup unsweetened dark cocoa

1 1/2 tablespoons espresso powder

2 teaspoons vanilla powder

1 teaspoon baking soda

1/4 teaspoon salt

3 eggs

1 cup miniature chocolate chips

  • Preheat the oven to 300.  Line a large baking sheet with parchment paper and set aside.
  • In a food processor fitted with a metal blade, combine the chocolate and brown sugar and process until the chocolate is very fine.  Set aside.
  • Sift together the flour, cocoa, espresso powder, vanilla powder, baking soda, and salt in a bowl; set aside.
  • In a large bowl, beat the eggs with an electric mixer on medium-high speed.  Reduce the speed to low and mix in the sugar and flour mixtures until a stiff dough forms.  Fold in the chocolate chips.
  • On a floured surface, divide the dough in half.  Form each half into a long that is 12 inches long.  Transfer the logs to the prepared baking sheet and use your fingers to pat the logs into a uniform shape and size.
  • Bake until the dough is almost firm to the touch, about 50 minutes.  Remove from the oven but leave the oven on and allow the logs to cool for 10 minutes.
  • Using a spatula, carefully transfer the logs to a work surface.  Using a serrated knife, cut the logs on the diagonal into slices that are 1/2 to 3/4 inch thick.
  • Arrange the slices, cut side down on the baking sheet.  Bake for 25 minutes then turn the slices over and bake for an additional 25 minutes.
  • Turn off the oven and allow the cookies to sit with the oven door ajar until the oven has cooled.

Yields:  Approximately 30 cookies

Turkey & Roasted Red Pepper Calzones

photo 5-15

Turkey leftovers…….after a big Thanksgiving dinner, they seem to haunt you for days on end.  In the immediate aftermath of the turkey coma sandwiches filled with turkey, stuffing, and gravy are on the menu.  Next you might simply reheat the original meal but after that what do you do with your mounds of turkey?  In reality, the possibilities are endless.

Right about now, after four full turkey dinners plus an assortment of leftovers, I’m just plain tired of turkey.  But I still have a lot of turkey in the refrigerator that needs to be eaten.  Last night’s solution was to use the turkey in a way that is decidedly un-Thanksgiving like. There wasn’t any mashed potatoes, bread stuffing, or Brussels spouts on the dinner table. Instead, I put a Mediterranean twist on the turkey and made calzones stuffed with red peppers, lots of gooey cheese, and yes, turkey.  The calzone crust is a Williams Sonoma flat bread recipe but the filling is all pantry and refrigerator leftovers.  I served it with a marinara dipping sauce but I think the calzones would be especially good accompanied by a roasted red pepper and eggplant avjar.


For the pastry:

1 3/4 cups all-purpose flour, plus more for dusting

1 1/4 teaspoons instant yeast

1/2 tablespoon sugar

1/2 tablespoon salt

3/4 cup warm water

1 tablespoon olive oil

  • In a food processor, combine the flour, yeast, sugar, and salt and pulse to blend.  Add the warm water and the olive oil and pulse until the dough comes together.
  • Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes to form a smooth ball.
  • Place the dough in a large oiled bowl and cover with plastic wrap.  Let the dough rise in a warm place until it has doubled in bulk and is very spongy, about 1 1/2 hours.
  • After the dough has risen, turn it out onto a lightly floured surface, punch it down, and knead it into a smooth cylinder.  Reshape the dough into a smooth ball and allow it to sit, covered with a dry kitchen towel, for 10 minutes.
  • On a lightly floured surface, roll out the dough ball into a cylinder that is 10 inches long.  Cut into 10 even pieces and roll each piece into a smooth ball.  Cover with a kitchen towel and let rest at room temperature for 20 minutes.

For the filling:

1 cup diced cooked turkey

1/3 cup ricotta cheese

2/3 cup shredded mozzarella cheese

1/4 cup minced green onion

3/4 cup diced roasted red peppers

1 teaspoon fresh minced thyme

Salt & pepper to taste

1 egg, slightly beaten

  • Combine the turkey, cheese, green onion, red peppers and thyme in a small bowl and toss well to combine.  Season with salt and pepper
  • Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
  • On a lightly floured surface, roll each dough ball into a round that is 5 to 6 inches in diameter and 1/8 of an inch thick.
  • Divide the calzone filling evenly on the center of each round and brush the edges of the dough with water.
  • Life the edges, stretching and adjusting the dough and compacting the filling, so the edges meet in the center.  Firmly crimps the edges and transfer each calzone, seam side down, to the prepared baking sheet.
  • Cut a small steam vent into the top of each calzone.
  • Place the egg in a small bowl and add 2 teaspoons of water.  Brush the egg wash over the top of each calzone.
  • Bake until golden brown, about 15 minutes.  Transfer to a wire rack and let cool for 5 minutes, then serve.

Yields: 10 calzones

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