Sneaking Mustard in Ham & Cheese Calzone - Reviews Needed!

[pamperedpals]

Has anyone (besides Janet and me) noticed that this is the Ham & Broccoli Braid? It's the same ingredients, just made into a calzone instead.

I was thinking the same thing when I saw the recipe.

 

[janetupnorth]

Has anyone (besides Janet and me) noticed that this is the Ham & Broccoli Braid? It's the same ingredients, just made into a calzone instead.

I was just thinking that AGAIN of course...that was all I could say at conference about it!

Which reminds me...I'm going to look at home tonight of the 2 versions of the Broccoli Ham Ring. The oldest is the the Favorites or Favorites II book and also is the Hostess Special Cookbooks from the early 90's. The newer version that most people know is modified from the original and I always thought never tasted quite as good (but some people liked it better).

 

[janetupnorth]

Here is the one of the Broccoli Ham Ring Recipes to compare:Broccoli Ham Ring4 oz. ham, chopped
4 oz. fresh broccoli, chopped
1/4 C. onion, chopped
1/2 C. fresh parsley, chopped
1 C. grated Swiss cheese (about 170g/6 oz.)
2 T. Dijon-style mustard
1 tsp. lemon juice
2 pkg. (226g/8 oz.) refrigerated crescent rollsPreheat oven 350ºF.Coarsely chop ham, broccoli and onion. Add parsley, cheese, mustard and lemon juice to ham mixture; mix well. Unroll crescent dough separate into 16 triangles. Arrange triangles in a circle on a 13 round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of Stone.)Scoop ham mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brownSubstituting Honey Dijon Salad Dressing for the mustard is good too...

 

[janetupnorth]

Based on that cutting the dijon down will definitely cut down flavor!!!!Also, it is missing the flavor of the lemon and parsley. They really do add flavor.I'm going to have to try this one (as is) - follow the rules the first time! Then I'll try it adding lemon and parsley and maybe increasing Dijon and cutting the mayo. I like the original broccoli ham recipe.

 

[ChefBeckyD]

Based on that cutting the dijon down will definitely cut down flavor!!!!

Also, it is missing the flavor of the lemon and parsley. They really do add flavor.

I'm going to have to try this one (as is) - follow the rules the first time! Then I'll try it adding lemon and parsley and maybe increasing Dijon and cutting the mayo. I like the original broccoli ham recipe.

Adding the lemon and parsley would give it a nice fresh flavor.

 

[AnnieBee]

Adding the lemon and parsley would give it a nice fresh flavor.

But would make it less pizza/calzoney, if you know what I mean... It depends on what kind of flavour you're looking for, I think... I also think that the amount of dijon in Janet's recipe would be way too much it as a "calzone". Does that make sense?

 

[ChefBeckyD]

But would make it less pizza/calzoney, if you know what I mean... It depends on what kind of flavour you're looking for, I think... I also think that the amount of dijon in Janet's recipe would be way too much it as a "calzone". Does that make sense?

I guess looking at the recipe, it doesn't seem like calzone to me to begin with. When I look at it, all I see is the Ham & Broccoli Braid/Ring. Calzone, to me, is much more "Italianish" than ham, broccoli, and Swiss cheese. (I want to be able to dip my calzone in tomato sauce!) I think that calling it a "calzone" is more referring to the baking style than the ingredients.

 

[niclowther]

I guess looking at the recipe, it doesn't seem like calzone to me to begin with. When I look at it, all I see is the Ham & Broccoli Braid/Ring. Calzone, to me, is much more "Italianish" than ham, broccoli, and Swiss cheese. (I want to be able to dip my calzone in tomato sauce!) I think that calling it a "calzone" is more referring to the baking style than the ingredients.

My husband and I make calzones all the time b/c I love them. You can't get good Italian food where I live and I miss it (I'm from NJ). I put moz, garlic, ricotta, parm, and spinach in mine (I'm not a meat eater), but my husband will put meat in his and dip his in spagetti sauce as well.

I'm not sure we would like the mustard or swiss. I think good mozzerella and parm add a lot of flavor! But then again I am a cheese eater!

 

[AnnieBee]

I guess looking at the recipe, it doesn't seem like calzone to me to begin with. When I look at it, all I see is the Ham & Broccoli Braid/Ring. Calzone, to me, is much more "Italianish" than ham, broccoli, and Swiss cheese. (I want to be able to dip my calzone in tomato sauce!) I think that calling it a "calzone" is more referring to the baking style than the ingredients.

Ah, but I made mine with mozzarella and no broccoli, LOL! *Much* more italianish, . I wish I had thought of tom sauce to dip it in!

Although, I agree, it still wasn't really calzone-y to me - just the mayo and mustard change the filling so much, I really thought it tasted like a hot pocket.

 

[Saturday Gourmet]

It sounds more like a hot pocket than a calzone.

When I do calzones, I use ricotta and mozzarella. Also, to give a little more flavor, maybe try oregano or some sweet basil.