View Full Version : Alissa's Calzone
07-19-2007, 11:50 PM
I am making the bread for the calzone right now. The recipe says to dehydrate for a total of 5-6 hours. Mine has been in there for about 7 hours and seems like it is going to take at least a few more hours to finish. There is a crust on the outside but it is still cool and "mushy" on the inside. Is this normal? I have my dehydrator at 105 like the recipe suggests. Will it be "bready" when it is done or should I look for a different texture?
Thanks for the help:D
07-20-2007, 02:04 AM
I have Never made it..Hope all turn out well for you...........
07-20-2007, 12:03 PM
I left it in the dehydrator overnight b/c it was stil cold inside when I went to bed. When I woke up, it was better but still mushy in the middle. I don't like the mushy stuff, I want it more like bread. I split the pieces in half so that it made 2 thin pieces and put it back in the dehydrator. It will probably be a somewhere between a cracker and bread but atleast it won't be mushy. I don't know if I did something wrong or if this is how it should be.
07-20-2007, 12:24 PM
Hey Kelly, a lot of people on this board have made Alissa's calzone and have made posts about it. If you use the search feature I'm sure you'll find some answers to your question :)
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