I know this means hardly anything since I don’t know you, but I love the videos and your personality. I’m so sorry for your loss and if you need a break, we understand. We love you, Bri. ❤
The editing, way you present and teach without being overbearing and not to mention the several trials you put your recipes through to get the ultimate dish is something I and everyone else here appreciate so much Brian, found your channel talking to a few foodie friends and you really are a gem in youtube cooking chads. Thank you Brian!
My fast meal prep. Buy a dough bag from Trader Joe’s. Put Parchment on a Baking Sheet. Drizzle some Olive Oil on the Paper, then Plop down the Dough and cover it in the Oil. Stretch the Dough into a circle using your Fingers, and flip the Dough during this process, let rest a minute or two at times if you need the Gluten to relax. After stretching on one side Ricotta, Black Pepper, Mozzarella, Parmesan ( optional , meat though I like Ham, Vegetable but you don’t want to add a lot of moisture, Red Sauce but you don’t want a lot because of the moisture ) Because the Dough is covered in Oil there is no need for an Egg Wash, but it can be added if desired. Serve with HOT Marinara on the side that you can ladle on a slice.
So sorry for your loss, man. Having made thousands of calzones in my life, I have one tip to add. Start folding from the other side and overlap more. You can get the same seal but make a nice braided look that has more surface area and more volume so it’s got both more doughy bits and more crispy ones.
sorry for your loss, sending you love ❤️ thank you so much for everything you give back to us, your channel is a bright place to be for us so we can only hope to return the favour
Sorry for your unexpected loss, Bri. My condolences to you and your family. BTW, I made your most recent lasagna recipe exactly how you taught us; including the ricotta cheese. My family was in heaven. Our Italian exchange student said it was the best food we've made and she loved it. Thanks for doing these videos. Your style, your persona, your teaching style is top-notch. My best to you and your family.
So, so sorry for your loss, Brian. I'm sure she was proud of how many people you've reached and introduced to the worlds of cooking and baking. My condolences to you and your family.
Very sorry for your loss, but just want you to know that your videos gave me the motivation to start cooking again after struggling with my mental health for years. Much love Bri
An often overlooked recipe, I think you absolutely nailed the strong pros of a good calzone, take care of yourself and thank you for all the great content Brian!
I know how you're struggling now. We're all so proud of you. You have perfect timing for Calzones. Now I can be ready for Super Bowl weekend by Thursday! And, this year it will be really fun!!! I wish there was more that I could say or do for you both, as you try to navigate this difficult time. XOXO
Brian I lost my own mother rather suddenly 6 years ago. It was rough because she was very much my best friend, and was becoming a surrogate mother for my wife (then GF) who had a pretty terrible relationship with her own mother. It will hurt for a long time, and there will always be a little hurt left. Take the time you need to heal, we'll be waiting when you return. Much love
The best part of all your videos has to be " Lets Eat This Thiiiiiing" always puts a smile on my face and gets me hype to cook up a storm in the kitchen. Much love from Scotland B-Man
I realize from the comments that your mother passed away you have my deepest condolences. I have to tell you I made these calzones today and matter of fact, I am eating one now and they are phenomenal. Thank you so much you’re very easy to understand and easy to follow and you don’t spend a lot of time with the blah blah thank you again, and I hope your heart heals soon.
I made ricotta using your method from the lasagna video and it came out freaking amazing. I've been looking for an excuse to make more ricotta and this seems like a good one. Thanks for all the content, your recipes are delicious!
Can’t wait to make this thiiiiiiiing brother! I hope you are doing better and wish you and yours peace and comfort while you continue the grieving process.
Hey Bri -- so sorry for your loss. I hope your mother was able to see how many people you have inspired to take their "home chef" skills up a few notches. I know my family has enjoyed a crazy amount of your recipes and for that we are truly grateful for what you do.
Oh wow. You hit it out the park once again, Brian. These look amazing and will be going on the menu this weekend. p.s. Sincerest sympathies on the loss of your Mom.
I use your tomato puree method with the IB-in-the-can method. So clutch. Also, saw your story about losing your mom. I remember losing my dad suddenly almost 2 years ago. Baking and cooking really got me through that time, but while it does get easier, I still have moments where I am reminded of the loss. Rooting for ya, dude.
So sorry for your loss. Please take care. Thank you for your content, your humour and your creativity. My 3 boys and I love your content and watch every week and love trying new recipes. You inspired my 10 year old to ask for his own chef’s knife for his birthday. Please keep doing what you are doing.
Thank you so much for this video Brian!!! I made this recipe and ate it for dinner with my family ,and they loved it! :) You are such a blessing for us amateur cooks.
Recently subscribed and have been binge watching your videos. So sorry to hear about your loss. My father passed away unexpectedly last year and I know how truly difficult it can be. Sending prayers to you and your family. May peace be with you Bri ❤🙏🏼
I’m so sorry for your loss, Brian. I know how it feels. Please know that she’s ok, still alive, but just in another energetic form. She’s alive in you, too, and as everyone here has said, is SO proud of you. You are/were lucky to have each other and learn great things from each other. 🙏🙏🙏❤️❤️❤️🙏🙏🙏
Thank you for this great presentation, especially the tips about cheeses. I was "guilty" of treating calzones as "just folded pizza"--now I see differently. Thank you for this delicious show! From the other comments I read of your family's loss. My sincerest condolences to you and your family.
Thanks mate. I have just discovered your channel. I wanted to make a bread the other day and watch the 3 breads 1 dough video. Since then I’ve made 3 breads a week and have just purchased a Dutch oven because I want to make the “big dog”. You are an inspiring teacher/TH-cam creator. Thanks again mate.
Love your videos/recipes Bri! So sorry for your loss, but wanted to send you some warm thoughts because your channel has completely changed the game for me and has helped me find a new passion for cooking and baking. Your channel is very uplifting and something our family enjoys viewing and chilling out with. Every time our kiddos are ready to eat their dinner (especially your recipes) they have to say in their best B-Man voice; “let’s eat this thing!” ❤
I used all purpose flour instead of bread dough, I don't have a bread mixer so I kneaded by hand until I thought I reached the approximate consistency, I used regular store bought mozz and ricotta, and I don't have a pizza steel so I put my flattest cast iron upside down in the oven to use instead (the pan ended up having a slight incline lol). They were AWESOME. Thank you. My husband thinks I'm the best home cook on the planet now since I started watching your videos. I made your beef burguignon for Christmas and he said it was the best thing he ever tasted in his life. Seriously, you're the best. My sincere condolences to you and your family from mine.
Love Calzones so I am looking forward to trying this. I love you recipies and appreciate all your and Lauren's hard work in bringing great food and recipies to us novice bakers and chefs to try at home! Sorry to hear about losing your Mom. Angels to you, Lauren and your family. Part of life but hang in there. Your TH-cam "Chef" family are there for you guys!
awesome video! I don't know how you always keep you kitchen so clean - particularly your stove top and oven. I'd be interest to see what cleaning supplies and methods you pick up in restaurants to keep things that tidy.
I’m so sorry for your loss Brian and am happy to see you back posting and can’t tell enough how much you’ve improved my bread game. Even after writing your recipe down, I still find myself watching your bread videos while I make your recipe. Thank you so much for all your time and dedication to sharing your craft. 🤘
So sorry to hear about your loss Brian.....lost my mom a few years ago and its a tough loss. Thanks for the recipe. Im about to toss these in the oven. Made homemade ricotta yesterday....and used some of the whey for the liquid in the dough......can't wait to dig in. EDITED.....they were amazing thank you agin.
Bro!!!!! I was already gunna be making these TONIGHT! Timing could not be more perfect. Much love to you and your family dealing with the loss of your mother. I thank her dearly for giving you to this world. Take all the time you need to heal and process 🤙
We made these for super bowl this last weekend and they were awesome. You’ve also converted my family to sauce on the outside calzone people now, that was dope
Brian, my husband and I made these on Saturday. Sooo delicious and less stressful than Stromboli, a weekend favourite. Definitely CPFD. And, I can’t wait to play with different fillings. Thanks for another great recipe.
Made these tasty pockets of joy for dinner the other night. The dough rolls out easily and cooks up crisp, yet tender and very yummy. Thank you for the great recipes and easy to follow technics.
Bruv, all in good time. Follow your heart, it will tell you when you need to focus on what. But you know that. Just don't rush things for numbers. We're not going anywhere. And great video by the way! I will definitely make these this year. Thanks
Brian....best dancing yet!!! Thank you for the entertainment! My deepest condolences, may your mom be at peace and may you and yours be conforted in your grief!!!
First time I made a calzone, I am so pleased with the results. They were excellent. BTW I halved the dough recipe, however I am looking forward to making a whole batch for my family.
CPFD ... the divine unity that is a SauceCheese&Crust is made crystal clear the experience unfoalds over time like a great story - you're an awesome cook and great poet too - Love them recipes, thanks Bri ! Sorry for your loss
My sympathies to you and your family. Another excellent tutorial. My favorite Calzone is with clam, garlic, ricotta, fresh basil, mozzarella and marinara.
Brian your videos have been such an inspiration for me and have taken my home cooking to a level I never thought possible. Thank you so much for what you do. My prayers are with you and your family during this time of loss.
Making this gluten free this week on my 1 year anniversary of my colon rupturing, then upon emergency surgery finding cancer in my colon, bladder, one kidney, gal bladder, and diaphragm(thankfully exterior.) I have lupus and was in denial of having celiac....I didn't take my eating needs seriously..until this happened. Now the journey of cooking yummy food has brought me to your channel the last 5 months and attempting to do it all GF(LF for my wife) has been awesome. This is a killer recipe.
Sympathies to you and your family. I lost my mom about a year ago. Thank you for a great cooking channel. I've used several of your pizza recipes and look forward to many more.
Thanks for this recipe Bri! My wife loves calzones. So very sorry for your loss, please take the time if you need too. Either way, take care of yourself.
Bri, thank you so much for your content man! You give me inspiration with every new video! Keep up the amazing work brother, we all love and appreciate what you do!
I love this channel and it hadn’t been coming through the algorithm for several months. I’m so glad it’s back as a baked from you a number of times and I’ve shared your recipes with your name on them with other people. It’s just a great site.
It's really cool to see how a calzone can be made, from the sealing technique to the fix-ins! Also, thank you for the advice for both buying and for making one's own ricotta cheese!
Great instructions. Calzone is one style of pizza which is easy to make with some wholemeal flour, since the shaping is simplified. You can add all kinds of stuff in them, from bacon to broccoli, but it should be cooked before added.
OMG !!! I was hoping that you would do a video on Calzone. I was hoping to graduate from pizza to calzone. Thank You... Your dedication to this channel is amazing !!!
What I really like Calzones for is essentially a chive delivery system. I am just stuffing my Calzones full of chives and cheese (and often some meat too). Versatility is really one of the things I love about Calzones.
So sorry for your loss, Bri. My wife and I make at least one of your recipies every month, and are huge fans! Our sympathies, love, and prayers for you and your family at this time. ❤
Hell yeah. My business plan to start the Low Cal CALZONE Zone was waiting on a beeboi breakdown to convince investors. Thanks for it all, and sending you love in hard times.
Good to see you get right back up on that horse, brother. I know it's a tough time right now. Calzones are one of my favourite foods, and this is another in a long line of your incredible looking recipes.
Good to see you back! I echo messages below, you got me into baking, got a standup mixer, etc. But seeing the calzone reminded me I was thinking of suggesting empanadas from Tucuman (Argentina) as a topic to research and explore... each province of the Northwest of Argentina has its kind. Thanks for your vids.
I'm surprised your back so soon, but everyone handles death in their own way. Loved the video and again sorry for your loss... keep up the amazing content!
Welcome back Brian. I hope all is well in your household. Love the calzone! There is tunnel vision in the pizza scene. In Italy pizza is not jiust one thing. Learned a lot lately from Maestro Vito Iaocpelli. Pizza, focaccia, pan pizza and cslzone. Then there is Pizza Gran and Pizza Rustica. There is so much to enjoy with the tomato, cheese, bread trinity. Keep up thr great content!
Yes! Finally! I can't believe I've never requested calzones when it's both my favorite style of pizza and I enjoy your pizzavideos more than any other! Thank you for reading my mind. PS. Haven't watched the episode yet, i will when the kids are asleep.
Was looking for this recommendation yesterday. Today when I found it seems you're going through tough times. Wish you well mate and you have a new subscriber.
I have been praying for you and your family, Brian. I know it was unexpected, try to hold on to the fact you get to carry her spirit with you wherever you go! It doesn’t make things any easier but in some weird way it brings peace. I lost my mom a few years ago and that is what helps me get through some days.
Sorry for the loss of your mom. My dad died a few years ago and it still hurts. You don't get over it, just learn to live with it. Dive into things that you guys shared (for me it was astronomy). It helps to still feel connected to them.
I’ve made the four cheese ones twice and they’re great. I simplify significantly by mixing my cheeses together as I would if I were making stuffed shells or other similar pasta. Then I just put the sliced fresh mozzarella on top. I made a couple of the meaty ones last time with soppressata, but I froze them for later, so I haven’t tried them yet.
We make 'stuffed buns' and freeze them for work lunches. Some have pizza fillings, feta and spinach, Chinese pork and char siu sauce, chicken and leeks in cream sauce, savoury ground beef and mushrooms ... Usually leftover bits in the fridge. They defrost through the morning and get microwaved in the lunch room. Take care Brian. We'll be here when you're ready
Looks great. I wouldn’t use fresh mozzarella ever. I’ve done it in the past and because of the extra moisture the bread will ALWAYS come our soggy and the extra water gives it a weird flavor. If someone is planning on doing it, I’d recommend mixing it with a low moisture like 25/75 of each respectively or just low moisture all the way. You can always tell when you buy them from your local spot what kind of moisture they are using based on how they hold up. Happy cooking!
Sorry for your loss dude. Your channel is invaluable and you’ve single handedly got me baking, hope all is well.
I agree absolutely!! I have tried so many of them with successful.
Who did he lose?
I would also like to know
@@joshuazegerman8198 his mom passed away
Its a testament to his dedication to his craft to be able to keep making quality videos even after such a tragic experience.
I know this means hardly anything since I don’t know you, but I love the videos and your personality. I’m so sorry for your loss and if you need a break, we understand. We love you, Bri. ❤
The editing, way you present and teach without being overbearing and not to mention the several trials you put your recipes through to get the ultimate dish is something I and everyone else here appreciate so much Brian, found your channel talking to a few foodie friends and you really are a gem in youtube cooking chads.
Thank you Brian!
Thanks so much!
My fast meal prep.
Buy a dough bag from Trader Joe’s.
Put Parchment on a Baking Sheet.
Drizzle some Olive Oil on the Paper, then Plop down the Dough and cover it in the Oil.
Stretch the Dough into a circle using your Fingers, and flip the Dough during this process, let rest a minute or two at times if you need the Gluten to relax.
After stretching on one side Ricotta, Black Pepper, Mozzarella, Parmesan ( optional , meat though I like Ham, Vegetable but you don’t want to add a lot of moisture, Red Sauce but you don’t want a lot because of the moisture )
Because the Dough is covered in Oil there is no need for an Egg Wash, but it can be added if desired.
Serve with HOT Marinara on the side that you can ladle on a slice.
Your mom was able to see how much joy you brought to people’s lives via the kitchen… my sympathy to you and your wife B-Man
10:27
Thanks Emilio
So sorry for your loss, man. Having made thousands of calzones in my life, I have one tip to add. Start folding from the other side and overlap more. You can get the same seal but make a nice braided look that has more surface area and more volume so it’s got both more doughy bits and more crispy ones.
All love to you and your family during this time, I'm so sorry for your loss. I'm sure she was a super proud mama because you're an amazing dude
sorry for your loss, sending you love ❤️ thank you so much for everything you give back to us, your channel is a bright place to be for us so we can only hope to return the favour
Sorry for your unexpected loss, Bri. My condolences to you and your family. BTW, I made your most recent lasagna recipe exactly how you taught us; including the ricotta cheese. My family was in heaven. Our Italian exchange student said it was the best food we've made and she loved it. Thanks for doing these videos. Your style, your persona, your teaching style is top-notch. My best to you and your family.
Oh Bri, I'm so sorry for your loss. God bless you in this time. Hang in there, it will get better. Thanks for another great video.
So, so sorry for your loss, Brian. I'm sure she was proud of how many people you've reached and introduced to the worlds of cooking and baking. My condolences to you and your family.
Brian, so very sorry for your loss. I can’t imagine. Thank you for sharing a small part of your life with us
Very sorry for your loss, but just want you to know that your videos gave me the motivation to start cooking again after struggling with my mental health for years. Much love Bri
An often overlooked recipe, I think you absolutely nailed the strong pros of a good calzone, take care of yourself and thank you for all the great content Brian!
I know how you're struggling now. We're all so proud of you. You have perfect timing for Calzones. Now I can be ready for Super Bowl weekend by Thursday! And, this year it will be really fun!!! I wish there was more that I could say or do for you both, as you try to navigate this difficult time. XOXO
Brian I lost my own mother rather suddenly 6 years ago. It was rough because she was very much my best friend, and was becoming a surrogate mother for my wife (then GF) who had a pretty terrible relationship with her own mother. It will hurt for a long time, and there will always be a little hurt left. Take the time you need to heal, we'll be waiting when you return. Much love
The best part of all your videos has to be " Lets Eat This Thiiiiiing" always puts a smile on my face and gets me hype to cook up a storm in the kitchen. Much love from Scotland B-Man
Sorry for your loss Brian and welcome back
I realize from the comments that your mother passed away you have my deepest condolences. I have to tell you I made these calzones today and matter of fact, I am eating one now and they are phenomenal. Thank you so much you’re very easy to understand and easy to follow and you don’t spend a lot of time with the blah blah thank you again, and I hope your heart heals soon.
So sorry for your loss, my condolences. Your videos are awesome and this one is no exception.
I made ricotta using your method from the lasagna video and it came out freaking amazing. I've been looking for an excuse to make more ricotta and this seems like a good one. Thanks for all the content, your recipes are delicious!
Hey! I’m glad to see you posted. Take care of yourself. I’m so sorry for your loss
I’m really sorry for you loss, my condonlences from Brazil🇧🇷❤️🙏🏻.
Can’t wait to make this thiiiiiiiing brother! I hope you are doing better and wish you and yours peace and comfort while you continue the grieving process.
Hey Bri -- so sorry for your loss. I hope your mother was able to see how many people you have inspired to take their "home chef" skills up a few notches. I know my family has enjoyed a crazy amount of your recipes and for that we are truly grateful for what you do.
thanks for that, Zac. It means a lot.
Oh wow. You hit it out the park once again, Brian. These look amazing and will be going on the menu this weekend. p.s. Sincerest sympathies on the loss of your Mom.
Ah man, I'm sorry to hear that. Condolences to you and your family. And I hope there's peace and balance in the nearby future.
I use your tomato puree method with the IB-in-the-can method. So clutch. Also, saw your story about losing your mom. I remember losing my dad suddenly almost 2 years ago. Baking and cooking really got me through that time, but while it does get easier, I still have moments where I am reminded of the loss. Rooting for ya, dude.
Sorry for your loss, my condolences. There was a calzone place near my college campus. Was my favorite place to eat off campus by far.
So sorry for your loss. Please take care. Thank you for your content, your humour and your creativity. My 3 boys and I love your content and watch every week and love trying new recipes. You inspired my 10 year old to ask for his own chef’s knife for his birthday. Please keep doing what you are doing.
Thank you so much for this video Brian!!! I made this recipe and ate it for dinner with my family ,and they loved it! :) You are such a blessing for us amateur cooks.
Recently subscribed and have been binge watching your videos. So sorry to hear about your loss. My father passed away unexpectedly last year and I know how truly difficult it can be. Sending prayers to you and your family. May peace be with you Bri ❤🙏🏼
I’m so sorry for your loss, Brian. I know how it feels. Please know that she’s ok, still alive, but just in another energetic form. She’s alive in you, too, and as everyone here has said, is SO proud of you. You are/were lucky to have each other and learn great things from each other. 🙏🙏🙏❤️❤️❤️🙏🙏🙏
Thank you for this great presentation, especially the tips about cheeses. I was "guilty" of treating calzones as "just folded pizza"--now I see differently. Thank you for this delicious show!
From the other comments I read of your family's loss. My sincerest condolences to you and your family.
Another great video Bri. Hope you are taking whatever time you need in order to take care of yourself after your loss. Be kind to yourself.
Thanks Marga. I'll be continuing to skip a few Monday posts here and there to take it a little easier in the coming months.
Thanks mate. I have just discovered your channel. I wanted to make a bread the other day and watch the 3 breads 1 dough video. Since then I’ve made 3 breads a week and have just purchased a Dutch oven because I want to make the “big dog”. You are an inspiring teacher/TH-cam creator. Thanks again mate.
Thanks for the great video. I'm so sorry for your loss. Your mom must have been so proud of you.
I'm so sorry for your loss. Be strong and keep up the enthusiasm.
Love your videos/recipes Bri! So sorry for your loss, but wanted to send you some warm thoughts because your channel has completely changed the game for me and has helped me find a new passion for cooking and baking. Your channel is very uplifting and something our family enjoys viewing and chilling out with. Every time our kiddos are ready to eat their dinner (especially your recipes) they have to say in their best B-Man voice; “let’s eat this thing!” ❤
hahah that's awesome. Thanks for sharing, Jon!
Yessir! Btw we just ate the Enchiladas recipe last night in fact. So GOOD and shared some with our neighbors!
HI Bri, please accept my sincere condolences for your loss... thanks for sharing with us these awesome recipes.
I used all purpose flour instead of bread dough, I don't have a bread mixer so I kneaded by hand until I thought I reached the approximate consistency, I used regular store bought mozz and ricotta, and I don't have a pizza steel so I put my flattest cast iron upside down in the oven to use instead (the pan ended up having a slight incline lol).
They were AWESOME. Thank you. My husband thinks I'm the best home cook on the planet now since I started watching your videos. I made your beef burguignon for Christmas and he said it was the best thing he ever tasted in his life. Seriously, you're the best. My sincere condolences to you and your family from mine.
Sending my love and condolences to you and your family Bri. Losing a mother is so hard. Wishing you all the best, take your time to grieve and heal.❤
Love Calzones so I am looking forward to trying this. I love you recipies and appreciate all your and Lauren's hard work in bringing great food and recipies to us novice bakers and chefs to try at home! Sorry to hear about losing your Mom. Angels to you, Lauren and your family. Part of life but hang in there. Your TH-cam "Chef" family are there for you guys!
Thanks for the kind words, Scott.
awesome video! I don't know how you always keep you kitchen so clean - particularly your stove top and oven. I'd be interest to see what cleaning supplies and methods you pick up in restaurants to keep things that tidy.
I’m so sorry for your loss Brian and am happy to see you back posting and can’t tell enough how much you’ve improved my bread game. Even after writing your recipe down, I still find myself watching your bread videos while I make your recipe. Thank you so much for all your time and dedication to sharing your craft. 🤘
So sorry to hear about your loss Brian.....lost my mom a few years ago and its a tough loss. Thanks for the recipe. Im about to toss these in the oven. Made homemade ricotta yesterday....and used some of the whey for the liquid in the dough......can't wait to dig in. EDITED.....they were amazing thank you agin.
Bro!!!!! I was already gunna be making these TONIGHT! Timing could not be more perfect.
Much love to you and your family dealing with the loss of your mother. I thank her dearly for giving you to this world. Take all the time you need to heal and process 🤙
Im so sorry for your loss 😢but love your videos
Bri, you have the BEST cooking channel among tens of thousands of channels. I too am so sorry for your loss.
Sending condolences to you and your family, Brian. Very sorry for your loss. 😣
We made these for super bowl this last weekend and they were awesome. You’ve also converted my family to sauce on the outside calzone people now, that was dope
Brian, my husband and I made these on Saturday. Sooo delicious and less stressful than Stromboli, a weekend favourite. Definitely CPFD. And, I can’t wait to play with different fillings. Thanks for another great recipe.
Thanks for the video Brian, I'm so sorry about your mom.
Made these tasty pockets of joy for dinner the other night. The dough rolls out easily and cooks up crisp, yet tender and very yummy. Thank you for the great recipes and easy to follow technics.
Bruv, all in good time. Follow your heart, it will tell you when you need to focus on what. But you know that. Just don't rush things for numbers. We're not going anywhere.
And great video by the way! I will definitely make these this year. Thanks
Brian....best dancing yet!!! Thank you for the entertainment!
My deepest condolences, may your mom be at peace and may you and yours be conforted in your grief!!!
Glad to have you back!
You’re an amazing chef and teacher. Sorry for your loss.
First time I made a calzone, I am so pleased with the results. They were excellent. BTW I halved the dough recipe, however I am looking forward to making a whole batch for my family.
CPFD
...
the divine unity that is a SauceCheese&Crust is made crystal clear
the experience unfoalds over time like a great story
- you're an awesome cook and great poet too -
Love them recipes, thanks Bri !
Sorry for your loss
My sympathies to you and your family. Another excellent tutorial. My favorite Calzone is with clam, garlic, ricotta, fresh basil, mozzarella and marinara.
Brian your videos have been such an inspiration for me and have taken my home cooking to a level I never thought possible. Thank you so much for what you do. My prayers are with you and your family during this time of loss.
Making this gluten free this week on my 1 year anniversary of my colon rupturing, then upon emergency surgery finding cancer in my colon, bladder, one kidney, gal bladder, and diaphragm(thankfully exterior.) I have lupus and was in denial of having celiac....I didn't take my eating needs seriously..until this happened. Now the journey of cooking yummy food has brought me to your channel the last 5 months and attempting to do it all GF(LF for my wife) has been awesome. This is a killer recipe.
So sorry for your loss. I'm sure she was very proud of you.
Always delivering on the CPFDs and the time-lapses, Brian 🧡 MANY thanks for doing what you do and sharing it with us foodies 😊
I’m so sorry for your loss I wish you and your family the best🙏🏾
Condolences Sir. Be well and thank you for sharing your extraordinary talent with us.
I love the little details he explains. Very interesting and enjoyable to watch.
Sympathies to you and your family. I lost my mom about a year ago. Thank you for a great cooking channel. I've used several of your pizza recipes and look forward to many more.
Thanks for this recipe Bri! My wife loves calzones. So very sorry for your loss, please take the time if you need too. Either way, take care of yourself.
Glad to see you back, wishing you all the best.
Also, this is such a great episode, you’re so enthusiastic and fun
Sorry to hear about your loss, Brian! Love the channel and I hope it continues for many years! I've learned so much
Glad to see you back Brian. I hope you and your mom both know how much joy you bring to so many people every day. You the man ❤️
Bri, thank you so much for your content man! You give me inspiration with every new video! Keep up the amazing work brother, we all love and appreciate what you do!
I love this channel and it hadn’t been coming through the algorithm for several months. I’m so glad it’s back as a baked from you a number of times and I’ve shared your recipes with your name on them with other people. It’s just a great site.
It's really cool to see how a calzone can be made, from the sealing technique to the fix-ins! Also, thank you for the advice for both buying and for making one's own ricotta cheese!
So sorry to hear your loss of your beloved Mom. May She rest in peace🙏🏼❤
Great instructions. Calzone is one style of pizza which is easy to make with some wholemeal flour, since the shaping is simplified. You can add all kinds of stuff in them, from bacon to broccoli, but it should be cooked before added.
OMG !!!
I was hoping that you would do a video on Calzone. I was hoping to graduate from pizza to calzone. Thank You... Your dedication to this channel is amazing !!!
What I really like Calzones for is essentially a chive delivery system. I am just stuffing my Calzones full of chives and cheese (and often some meat too). Versatility is really one of the things I love about Calzones.
So sorry for your loss, Bri. My wife and I make at least one of your recipies every month, and are huge fans! Our sympathies, love, and prayers for you and your family at this time. ❤
Hell yeah. My business plan to start the Low Cal CALZONE Zone was waiting on a beeboi breakdown to convince investors. Thanks for it all, and sending you love in hard times.
Another great video Bri. Still sending good thoughts for you and your fam. I appreciate you. Your show is the best.
I appreciate that
Good to see you get right back up on that horse, brother. I know it's a tough time right now.
Calzones are one of my favourite foods, and this is another in a long line of your incredible looking recipes.
Good to see you back! I echo messages below, you got me into baking, got a standup mixer, etc. But seeing the calzone reminded me I was thinking of suggesting empanadas from Tucuman (Argentina) as a topic to research and explore... each province of the Northwest of Argentina has its kind. Thanks for your vids.
Welcome back Brian. So sorry for your loss. ❤️
I'm surprised your back so soon, but everyone handles death in their own way. Loved the video and again sorry for your loss... keep up the amazing content!
Welcome back Brian. I hope all is well in your household. Love the calzone! There is tunnel vision in the pizza scene. In Italy pizza is not jiust one thing. Learned a lot lately from Maestro Vito Iaocpelli. Pizza, focaccia, pan pizza and cslzone. Then there is Pizza Gran and Pizza Rustica. There is so much to enjoy with the tomato, cheese, bread trinity. Keep up thr great content!
Yes! Finally! I can't believe I've never requested calzones when it's both my favorite style of pizza and I enjoy your pizzavideos more than any other!
Thank you for reading my mind.
PS. Haven't watched the episode yet, i will when the kids are asleep.
Was looking for this recommendation yesterday. Today when I found it seems you're going through tough times. Wish you well mate and you have a new subscriber.
I have been praying for you and your family, Brian. I know it was unexpected, try to hold on to the fact you get to carry her spirit with you wherever you go! It doesn’t make things any easier but in some weird way it brings peace. I lost my mom a few years ago and that is what helps me get through some days.
Sorry for the loss of your mom. My dad died a few years ago and it still hurts. You don't get over it, just learn to live with it. Dive into things that you guys shared (for me it was astronomy). It helps to still feel connected to them.
I’ve made the four cheese ones twice and they’re great. I simplify significantly by mixing my cheeses together as I would if I were making stuffed shells or other similar pasta. Then I just put the sliced fresh mozzarella on top.
I made a couple of the meaty ones last time with soppressata, but I froze them for later, so I haven’t tried them yet.
These must be rather expensive to make with so many cheeses in it.
Sorry for your loss bri 😔
So sorry for your loss, dude.
Man, these look awesome. I'm definitely gonna use this recipe.Thanks for all you do.Continued love to you and your family.💯❤
We make 'stuffed buns' and freeze them for work lunches. Some have pizza fillings, feta and spinach, Chinese pork and char siu sauce, chicken and leeks in cream sauce, savoury ground beef and mushrooms ... Usually leftover bits in the fridge. They defrost through the morning and get microwaved in the lunch room.
Take care Brian. We'll be here when you're ready
Welcome back. I have missed you and your, “Let’s eat this thing!” 💙
Looks great. I wouldn’t use fresh mozzarella ever. I’ve done it in the past and because of the extra moisture the bread will ALWAYS come our soggy and the extra water gives it a weird flavor. If someone is planning on doing it, I’d recommend mixing it with a low moisture like 25/75 of each respectively or just low moisture all the way. You can always tell when you buy them from your local spot what kind of moisture they are using based on how they hold up. Happy cooking!
I made this last night. Such an incredible meal. Thanks, Bri!
Welcome back. Take your time, but we are glad you’re making us some good eats. Missed ya.