Hazan's Sfinciuni - stuffed pizza
I will post a reply! I posted this request for advice twice to no response - and the recipe just kept calling out to me. Made it last night. It really was a very good recipe - no hiccups. The crust was delicious. I just don't know if I would make it again as I find the pizza dough intimidating. It all seemed like a lot of work that is not much improved by a home-made rendition vs a good pizza place.
I don't recall seeing a previous post on Hazan's Sfiniciuni but, quite frankly, except perhaps for the style of dough and variations on filling, I have never found it to be much different from the traditional Empanada, Calzone, Sambusac, Stromboli or Cornish Pasty. The variety of fillings applied to Sfiniciuni throughout history and it's regional interpretations make it difficult to discuss as a unique preparation in terms of specific epicurean appeal.