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Though making calzones is pretty simple, they can be a bit of a production to assemble and bake. We like to set aside a weekend afternoon and make a large batch. Some of them become dinner that night and we freeze the rest for lunches or quick dinners throughout the week.

We've been playing around with fillings lately and veering quite far from the traditional ricotta and spinach. Lately, we've been obsessed with using leftover slow-braised beef in various combinations with veggies and cheese. And then for variation last weekend, we tried caramelized onion, apple, and bacon with gouda--pictured above.

What do you like in your calzone?

(All images: Emma Christensen)