Calzone Rolls with Salami, Tomato and Basil

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I will be trying this recipe for dinner tonight!! Tired of messing with the pizza dough.......let you know what we think....thanks for your added ideas! Made this recipe using pepperoni and homemade pesto along with the other ing. and they were WONDERFUL! It'll be a regular on
our menu..............................

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Awesome, easy recipe. I made them today for dinner. Very taste, crispy,the only thing the center was still cold, don't know if I didn't leave them in long enough. But I am sure to make them again. Big hit with my family.
Thanks,
Lillie

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The kids and I enjoyed this Sammie-they were good and a nice change of pace from a regular panini. we will definitely make these again.

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It's a good, flexible technique that used up a bunch of leftovers. I used Turkish Pide bread, spread the inside of bottom piece with pesto because I didn't have any basil, and seasoned the filling with cooked bacon and a few tablespoons of chopped sundried tomatoes and piquillo peppers. I spread the inside of the top piece with tomato sauce because I had the remnants of two jars crowding my fridge and I also added some deli sliced provolone with the mozzerella. I served it with the remaining quarter cup of tomato sauce on the side. It was a big hit and I'll definitely make this again.

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I have made this a couple of times, after you cut your rolls let them sit a little bit so they get alittle hard on the inside, this way they don't get so soggy, also we like pepperoni so I first FRY the pepperoni and let it sit on a paper towel, then I add it into the mixture, family loves this one and it is quick and easy. Thank you :-

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Loved it and didn't change anything. Mine weren't soggy at all and they tasted wonderful. A great go-to dinner when you don't have a lot of time. Will definitely make again!

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I saw this today we made it for dinner , even my picky 3 yr old loved it , I did add some pizza sause on top after it ws done cooking and took the advice of putting them in the over before stuffing them . we will be making them again ty

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Very yummy, my bakery didn't have big Kaiser rolls so I had to use smaller ones, next time I will make more! My dad ate the extra filling by itself :P

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I made this tonight with some modifications. (Really, what cook DOESN'T change any recipe to their liking?
For added ingredients: I added onion powder, garlic powder and italian seasoning to the ricotta/parm mix. I used an Italian blend of shredded cheese instead of the sliced mozzarella. I also used prosciutto and cappicola in addition to the salami.
For changes to the preparation: I did not shread the meat into the ricotta. Instead, I scooped out the botttom of the roll and lined it with meats, then toasted for 3 min. I then put half of a small scoop of ricotta mix, put another layer of meats, and another 1/2 scoop of cheese and toasted for 3 more minutes. Then I put the tomato, basil and shreadded cheese on top, put the tops of the rolls on, covered with foil, and baked @ 325 for 18 minutes. (Salt and pepper added throughout to taste. I served the "sammies" with spinach and mushrooms sauted in garlic.
I will definitely make these again- but may alter my cooking method slightly again to toast the bread a little less. I was trying to avoid the sogginess other reviewers had mentioned, and it ended up a bit too crusty for my taste.

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In other words, standard southern Italian food, supposedly now a new recipe because you used pre-baked bread instead of slapping some flour water and yeast in the bread machine an hour earlier. Yawn.

BTW it's spelled "Kaiser" rolls. Sheesh.