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Calzones Calzones!!

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Dyal_SC
Dyal_SC Posts: 6,053
in EggHead Forum
...with the leftover homemade copycat Mellow Mushroom dough ball. Ample amounts of Ricotta, Pepperoni, Mushrooms, Sausage, Bacon, Jalapeños and Mozzarella Pearls. Served with homemade marinara on the side. :flushed:  Brushed with butter and sprinkled with parmesan reggiano before serving. 





Hers and his... my wife did a prettier job.  ;)





Calzones are are always an easy, fun and rewarding dinner off the egg.  One of those things where everyone can build their own. Good stuff. ;)




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  • EggNashville
    EggNashville Posts: 243
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    Yep...that looks like an awesome meal!
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    Oh my

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • JohnInCarolina
    JohnInCarolina Posts: 30,974
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    Bro!
    "I've made a note never to piss you two off." - Stike
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • SciAggie
    SciAggie Posts: 6,481
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    Fantastic! Your post jogged my memory of New Mexico stuffed sopapillas... I think I know what's on the menu next week. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • JohnInCarolina
    JohnInCarolina Posts: 30,974
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    SciAggie said:
    Fantastic! Your post jogged my memory of New Mexico stuffed sopapillas... I think I know what's on the menu next week. 
    Had some this week - damn good!
    "I've made a note never to piss you two off." - Stike
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  • Markarm4119
    Markarm4119 Posts: 526
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    Looks good ! 
    LBGE, and just enough knowledge and gadgets to be dangerous .
    Buford,Ga.
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  • Lit
    Lit Posts: 9,053
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    Looks great. Your post with the pizza made me remember a post on pizza making.com from years ago with numerous versions of the dough. You said you have issues with ratios this one is by weight it's MM#7 on page 34 of the thread I used to make it all the time but forgot about it. Gonna throw some together in the AM. I used King Arthur bread flour in the past and grandmas molasses instead of what it calls for and it's really good.

    Pendleton Power Flour (100%):
    Water (Spring Water) (51%):
    IDY (0.60%):
    Salt (Table Salt) (1.50%):
    Vegetable (Soybean) Oil (2.46%):
    Golden Barrel Supreme Baking Molasses (11.5%):
    Total (167.06%):
    		314.69 g  |  11.1 oz | 0.69 lbs
    160.49 g  |  5.66 oz | 0.35 lbs
    1.89 g | 0.07 oz | 0 lbs | 0.63 tsp | 0.21 tbsp
    4.72 g | 0.17 oz | 0.01 lbs | 0.85 tsp | 0.28 tbsp
    7.74 g | 0.27 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
    36.19 g | 1.28 oz | 0.08 lbs | 5.43 tsp | 1.81 tbsp
    525.72 g | 18.54 oz | 1.16 lbs | TF = 0.1204643



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  • DoubleEgger
    DoubleEgger Posts: 17,180
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  • Dyal_SC
    Dyal_SC Posts: 6,053
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    Lit said:
    Looks great. Your post with the pizza made me remember a post on pizza making.com from years ago with numerous versions of the dough. You said you have issues with ratios this one is by weight it's MM#7 on page 34 of the thread I used to make it all the time but forgot about it. Gonna throw some together in the AM. I used King Arthur bread flour in the past and grandmas molasses instead of what it calls for and it's really good.

    Pendleton Power Flour (100%):
    Water (Spring Water) (51%):
    IDY (0.60%):
    Salt (Table Salt) (1.50%):
    Vegetable (Soybean) Oil (2.46%):
    Golden Barrel Supreme Baking Molasses (11.5%):
    Total (167.06%):
    		314.69 g  |  11.1 oz | 0.69 lbs
    160.49 g  |  5.66 oz | 0.35 lbs
    1.89 g | 0.07 oz | 0 lbs | 0.63 tsp | 0.21 tbsp
    4.72 g | 0.17 oz | 0.01 lbs | 0.85 tsp | 0.28 tbsp
    7.74 g | 0.27 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
    36.19 g | 1.28 oz | 0.08 lbs | 5.43 tsp | 1.81 tbsp
    525.72 g | 18.54 oz | 1.16 lbs | TF = 0.1204643



    Wow, this is exactly what I need.  Thx!!
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  • Lit
    Lit Posts: 9,053
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    NP. Here's the thread if you ever have a day to waste its 87 pages now. https://www.pizzamaking.com/forum/index.php?topic=3940.0
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Brother Dyal another stellar night .... 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • northGAcock
    northGAcock Posts: 15,164
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    Now you are just showing off now brother. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • StillH2OEgger
    StillH2OEgger Posts: 3,746
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    What a great cook. Love it!
    Stillwater, MN
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  • thetrim
    thetrim Posts: 11,357
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    Excellent job!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    It's good to be you.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • Stormbringer
    Stormbringer Posts: 2,082
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    Thanks for reminding me that I have a calzone press that still needs to be used. Nice looking meal.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Focker
    Focker Posts: 8,364
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    Dyal_SC said:
    Lit said:
    Looks great. Your post with the pizza made me remember a post on pizza making.com from years ago with numerous versions of the dough. You said you have issues with ratios this one is by weight it's MM#7 on page 34 of the thread I used to make it all the time but forgot about it. Gonna throw some together in the AM. I used King Arthur bread flour in the past and grandmas molasses instead of what it calls for and it's really good.

    Pendleton Power Flour (100%):
    Water (Spring Water) (51%):
    IDY (0.60%):
    Salt (Table Salt) (1.50%):
    Vegetable (Soybean) Oil (2.46%):
    Golden Barrel Supreme Baking Molasses (11.5%):
    Total (167.06%):
    		314.69 g  |  11.1 oz | 0.69 lbs
    160.49 g  |  5.66 oz | 0.35 lbs
    1.89 g | 0.07 oz | 0 lbs | 0.63 tsp | 0.21 tbsp
    4.72 g | 0.17 oz | 0.01 lbs | 0.85 tsp | 0.28 tbsp
    7.74 g | 0.27 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
    36.19 g | 1.28 oz | 0.08 lbs | 5.43 tsp | 1.81 tbsp
    525.72 g | 18.54 oz | 1.16 lbs | TF = 0.1204643



    Wow, this is exactly what I need.  Thx!!
    Thanks @Lit, will try this soon.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Chubbs
    Chubbs Posts: 6,929
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    Goallllllllllllllllllllllllllllllllllllllllllllllll!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • johnkitchens
    johnkitchens Posts: 5,227
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    Grand Slam! Those look great! 

    Louisville, GA - 2 Large BGE's
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Awesome use of leftovers.  I want to make some pizza and calzones, but the wife and I are on a diet now.  Guess I could do it and eat in moderation, ya right. =)
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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