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Old 08-09-2006, 12:05 PM   #21
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I usually refer to the square peices as Stromboli

Heres my geekness showing.. however
Stromboli- tomato sauce fillings mozza cheese

and Calzone is usually mozza and Ricotta

sorry im a geek
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Old 08-09-2006, 01:59 PM   #22
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Quote:
Originally Posted by debbie24
.. what are the pluses if baking at a high temp like 450?? ...
I like onions in mine, and the lower temperatures have a tendency to make the onion mushy. High temps for shorter times are better for not overcooking onions.

Tom
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Old 08-09-2006, 03:00 PM   #23
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great tip TomW. i'll remember that when i'm putting onions in.

constance that sounds really yummy.

Chef Jen i dont make mine with ricotta. maybe its a stromboli but i also dont always put sauce. hmm what would you call mine?
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Old 08-09-2006, 03:51 PM   #24
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OK y'all! Now I have to look for a nice browned, crumbled, gooey sauce type sausage so I can make one...not a tomatoey sauce, but a creamy, cheesey sauce.
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Old 08-09-2006, 04:08 PM   #25
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Umm A debbino
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Old 08-09-2006, 04:11 PM   #26
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Hahaha...i love your avatar btw.
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