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Apr 15, 2014 05:40 AM


Not sure why, but I've been craving a solid calzone lately. I realized it's been a few years since I've treated myself to a giant half moon. The gently browned crust giving way to the knife and emitting the pillows of steam. The ricotta oozing out, the mozzarella stretching from the platter to the plate. The "holy shit we ate the whole thing" moment of over-satiation.

I'm pretty much a simple "ham and cheese(s)" calzone guy - maybe a bit of sauce on the side for the ends of the crust. I'm not adverse to other combinations of fillings and have gotten pretty weird when making smaller "pies" at home.

My recollection is that I haven't picked one up in so long because I was kinda disappointed by what we got the last few times. Consequently, I'm wondering if there are places anyone might recommend? Any particular version offered? Is there a DeLorenzo's or Spirito's of calzones? Anything you'd dare label the "best" or "must try"?

It would be a bonus for me if the there are great ones available south of the Driscoll, but I'm thinking there should be some statewide consideration of this dish that the Garden State does so well (sorta like: ).

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  1. I really haven't had a Calzone in years, but back in the day, we used to get them at Buono's (or Buona's: my memory for names isn't what it used to be) in Bernardsville. They were unique; there was no ricotta inside-- it was strictly mozzarella with whatever meat you chose to have put it. I usually got them with pepperoni or sausage. They'd serve it with a side of sauce, and it would be a great meal (especially if it was late and you had spent most of the evening drinking). Probably very unhealthy to have, but we weren't thinking about such things back then. Any Calzone I've had since had the usual ricotta-mozzarella-ham combination; I've never encountered the purely mozzarella Calzones anywhere else, and wondering if anyone else is familiar with them?

    1 Reply
    1. re: legsdiamond12

      I was never much for Calzones since I'm not a big fan of ricotta, but the mozz, meat, and other pizza toppings in a Stromboli with a little dipping marinara is a long time favorite.

    2. Not south of the Driscoll, but my search at mentions two places in NJ.
      Both "reviews" seem to be from 2011.
      Pizza-Town in Elmwood Park is supposed to have a deep fried calzone, and Ah Pizz in Montclair has some sort of slice/calzone hybrid. The reviewer said .... "It's a half pizza–half calzone creation that comes with Margherita toppings and Kalamata olives on the pizza side and with stuffing ingredients of fresh ricotta, fresh mozzarella, sausage, roasted peppers, Parmigiano-reggiano, basil, and extra virgin olive oil in the calzone side."

      Here are links to the posts:

      1. I got meatball one not too long ago from prosecco and it was excellent. It was the size of a pizza folded over. So you need a lot lf napkins or a knife and forker. I'm actually thinking it about it again now... Maybe for lunch hahah

        2 Replies
          1. re: MGZ

            Rt. 36 in the Keansburg/Middletown Area. It's been talked about on here a bit, it's been on my "to do" list for awhile. If I find myself over in that area the draw of Christine's is generally too strong for me to ignore.

          1. re: Curlz

            How did I know that post was coming?

            1. re: MGZ

              I for one am over Porta. It's a cool place to go have a drink or two in the summer when the outside is open.....but other than that I'm over it. I don't care for the park bench seating, due to both my size and back problems. The bar turns into too much of a "club" most nights and the acoustics are horrible......and the pizza while good, doesn't blow me away at all, as is the case with most of the other food from the kitchen. Yes.....yes....I know the octopus salad........Ok they have that going for them.

              1. re: MGZ

                LOL! But that's the only place where I've had a good one (south of the Driscoll or anywhere else) in the lady couple of years!

            2. Always thought that the "half moon" was a Stromboli and the calzone was more of a turnover w/ a flakey crust. The ricotta in the calzone sounds right. But where I'm from a Stromboli was basically a pizza folded on itself, a half moon.

              6 Replies
              1. re: Chinon00

                I can only speak to places at the Shore and in Middlesex County, but a folded pizza crust - half moon shape - is a calzone. A "roll" or "log" shape is a stromboli.

                Different terms in the Philly zone of influence?

                1. re: Chinon00

                  In my world, either one of these could be a Stromboli, but only the half-moon could be a Calzone.

                  1. re: grampart

                    Are the crusts any different between those two.

                    1. re: Chinon00

                      I believe they are both made with the "house" pizza dough.

                      1. re: grampart

                        Yeah I'm used to a calzone being shaped like a loaf and having a pastry-like crust.

                        1. re: Chinon00

                          you can throw in the Central NJ pizza place description of a "roll" also.. which I beleive to be a mini stromboli, and then there are "pinwheels" which are essentially slices of stromboli