I was kinda down in the dumps today. You'll all recognize the feeling. It was looking like events had conspired so that I would get no time on my Egg today. Suddenly at the last minute I was free for supper, the only trick was it needed to be things I already had on hand. I had seen the recipe on the BGE website for beef calzones and I had a winner. I made a few changes or tweaks. First I made my own pizza dough using the recipe in the BGE Cookbook. Second I changed the turkey pepperoni to beef pepperoni and the grated mozzarella cheese to a grated 6 cheese Italian cheese blend I use on my pizzas. I also upped the amount of Italian seasoning I used. While the dough was doing it's rise I got the fillings ready. I'll let the captions take over from here.
The filling used 93 percent ground beef, pepperoni slices sliced in half, diced onion & garlic, Italian seasoning, table salt & black pepper.
The Egg has been preheated with the plate setter installed legs up and the s/s grill grate on top of the plate setter & the half moon cast iron grille grate above that.
The fillings were sauteed on the half moon cast iron grill grate until the beef was cooked. The smell while it was cooking was fantastic!
The pizza dough has completed its 90 minute rise & was divided into 4 dough balls. Each dough ball was rolled out.
First step was to add the meat filling...
Next comes the 6-cheese Italian cheese blend.
The calzone is folded over & I used a crimping tool to close, trim & seal the calzone.
The half moon cast iron grill grate was replace with the BGE pizza stone which was preheated at 425 for 30 minutes. The calzones are on a greased pizza pan on the pizza stone.
The calzones are done after 16 minutes.
The calzones were served with some tomato basil pasta sauce.
The calzone had a wonderful crust. It was soft and easy to chew with a bit of a crispiness when you first bite in.
The calzones were a big hit with both me & my wife. Very zesty & tasty and they are a relatively quick meal to make. Win-Win!