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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Meatlovers Calzones with pix

We decided it had been too long since we did pizza or calzones on the egg.  So tonight we satisfied our craving.  These calzones were stuffed with a Six Cheese Italian blend, Ricotta Cheese, Italian Sausage, Pepperoni, Sauteed Mushrooms and Bacon.........and then a little bit more cheese.  ;)

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Brushed on some Egg Wash, and onto the BGE at around a 500 deg f dome temp.

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These are always ridiculously good...:)

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2014 Co-Wing King
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Comments

  • ChubbsChubbs Posts: 3,590
    damn that looks good. Do you mind sharing how you do the crust/dough?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Dyal_SCDyal_SC Posts: 1,765
    I've made the Naked Whiz dough before, with good results.....but I usually do things last minute and never plan ahead...Like tonight, this was simply the premade dough from the Publix bakery.  I always have good results with their dough. 
    2014 Co-Wing King
  • ChubbsChubbs Posts: 3,590
    edited January 2013
    Dyal_SC said:
    I've made the Naked Whiz dough before, with good results.....but I usually do things last minute and never plan ahead...Like tonight, this was simply the premade dough from the Publix bakery.  I always have good results with their dough. 
    Yeah, I get their dough too. So you basically roll it out like a pizza, fill it, fold it, form edgesw with fork? How about the holes on top? The brush with egg wash when on the egg? Nicely done.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • ChubbsChubbs Posts: 3,590
    Damn ipad. Sorry. When I post it is split from your quote, but then is combines.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Dyal_SCDyal_SC Posts: 1,765
    Haha... No worries. For 2 big calzones, I cut one dough ball in half and made 2 calzones out of it. Roll each half until flat and round. Then fill up each one to your liking. Then fold over and crimp with a fork. Then I like to make 3 slits with a sharp knife before placing them on the egg. I also like to brush on an egg wash of egg/water before placing them on the egg...you get a nice golden color on top by doing that. Oh...and I also like using the parchment paper trick. I usually brush on a butter/garlic/Parmesan mixture during the last minute of cooking, which is very tasty. I regretted not doing that tonight....but it was still dang good. ;)
    2014 Co-Wing King
  • ChubbsChubbs Posts: 3,590
    This will definitely get done. Soon. Thanks Dyal.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • R2Egg2QR2Egg2Q Posts: 1,574
    Those look great! Thx for sharing.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • CCC74CCC74 Posts: 11
    They look good! Are those the ceramic feet from the egg that you are using to raise the baking stone?

  • jfm0830jfm0830 Posts: 882
    edited January 2013
    YUM-ME!!  Boy those are great looking calzones Dyal. I've never made calzones before, but I am thinking this is something I need to correct after looking at those pictures.

    When you listed the ingredients you didn't mention sauce. Was this an oversight or is sauce not typically used on calzones? Also curious about a ballpark cooking time at 500 degrees?  Those things look so good I want one for breakfast. TIA

    Jim
    BBQ Website: grillin' & smokin'

    Middlesex County, MA
    Three Large BGE's & Too Many Eggcessories to Count
  • Dyal_SCDyal_SC Posts: 1,765
    Thx guys! CCC, yup, the feet are used to separate the platesetter and pizza stone. Jim, I ate half last night and the other half for breakfast. Great minds think alike. :D I hear conflicting views on the difference between a calzone and stromboli...especially regarding the sauce. But we prefer our sauce on the side, and not pocketed inside. I think they took about 10 or 15 minutes. I just peeked at them through the daisy wheel until they were the color I wanted.
    2014 Co-Wing King
  • daffy1909daffy1909 Posts: 438

    those look fantastic!im trying that tonite!!

     

    =D>
  • calikingcaliking Posts: 5,307
    I think I'm going to eat my screen. Those look terrific.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.

  • Dyal_SC said:
    Haha... No worries. For 2 big calzones, I cut one dough ball in half and made 2 calzones out of it. Roll each half until flat and round. Then fill up each one to your liking. Then fold over and crimp with a fork. Then I like to make 3 slits with a sharp knife before placing them on the egg. I also like to brush on an egg wash of egg/water before placing them on the egg...you get a nice golden color on top by doing that. Oh...and I also like using the parchment paper trick. I usually brush on a butter/garlic/Parmesan mixture during the last minute of cooking, which is very tasty. I regretted not doing that tonight....but it was still dang good. ;)
    Thanks for the info -- gonna do this for sure!  Great looking cook, Dyal! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
  • ChubbsChubbs Posts: 3,590

    Dyal_SC said:
    Haha... No worries. For 2 big calzones, I cut one dough ball in half and made 2 calzones out of it. Roll each half until flat and round. Then fill up each one to your liking. Then fold over and crimp with a fork. Then I like to make 3 slits with a sharp knife before placing them on the egg. I also like to brush on an egg wash of egg/water before placing them on the egg...you get a nice golden color on top by doing that. Oh...and I also like using the parchment paper trick. I usually brush on a butter/garlic/Parmesan mixture during the last minute of cooking, which is very tasty. I regretted not doing that tonight....but it was still dang good. ;)
    Thanks for the info -- gonna do this for sure!  Great looking cook, Dyal! 
    There she is! I thought this looked like a thread you would check out.... Dyal his a homerun with this one.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • YEMTreyYEMTrey Posts: 1,452
    Like a boss.
    Cincinnati, Ohio
    "Ain't nobody gonna find ya, unless you get yourself lost."
  • AviatorAviator Posts: 1,441
    Great cook. Easy too. =D>

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Look great Dyal, will be trying these for sure
    LBGE
    Go Dawgs! - Marietta, GA
  • BrownieBrownie Posts: 1,022
    They look awesome... Gotta try it soon. Thanks for sharing.
  • GriffinGriffin Posts: 6,404
    You've reminded me that its been too long since we've done calzones. Your look fantastic, Dial_Soap.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • ChubbsChubbs Posts: 3,590
    Dyal_SC said:
    Haha... No worries. For 2 big calzones, I cut one dough ball in half and made 2 calzones out of it. Roll each half until flat and round. Then fill up each one to your liking. Then fold over and crimp with a fork. Then I like to make 3 slits with a sharp knife before placing them on the egg. I also like to brush on an egg wash of egg/water before placing them on the egg...you get a nice golden color on top by doing that. Oh...and I also like using the parchment paper trick. I usually brush on a butter/garlic/Parmesan mixture during the last minute of cooking, which is very tasty. I regretted not doing that tonight....but it was still dang good. ;)
    Dyal, going to give these a shot tonight. Do you mind sharing the parmesan mixture you use at the end?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Dyal_SCDyal_SC Posts: 1,765
    Thx a lot, ladies and gents! Sorry Chubbs, just got your question. I just melt some butter down and mix it with a clove of freshly pressed garlic. Then brush that on during the last few seconds, as well as grating fresh Parmesan on top. You don't wanna burn the garlic, but you want the Parmesan to melt just enough to cling to the top. Lemme know how it turns out!!
    2014 Co-Wing King
  • otterotter Posts: 154
    I see you have legs down on the ps. I have done pizza w legs up, grate then pizza stone, sometimes bricks under pizza stone to get in the dome higher. Which is better legs up or down? Remember something that one of the ways is nicer to the gasket, can't remember which one....
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
  • jbates67jbates67 Posts: 157
    MUST try this soon, have had some success with pizzas using the Publix dough. Great post.
  • Wow! Those look fantastic. What temp were you cooking these?
  • ChubbsChubbs Posts: 3,590
    Dyal, I will post pics tonight. I did it last night and it was fantastic!! Thanks for the ispiration
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Dyal_SCDyal_SC Posts: 1,765
    Thx y'all...

    otter, I'm not sure which way is better. I've always done it with the feet down, using the little green feet to separate the plate setter and pizza stone. But I'm sure there is more than one way to skin a cat.

    VAPirate, I cooked them at an approximate dome temp of 500 deg f for about 10 or 15 minutes. Just peek at them through the daisy wheel with a flashlight to judge doneness.

    Chubbs, can't wait to see the pix!
    2014 Co-Wing King
  • Dyal_SCDyal_SC Posts: 1,765
    BTW, good one Griffin!! Kids use to call me that growing up. LOL
    2014 Co-Wing King
  • Dyal_SC said:
    Thx y'all... otter, I'm not sure which way is better. I've always done it with the feet down, using the little green feet to separate the plate setter and pizza stone. But I'm sure there is more than one way to skin a cat. VAPirate, I cooked them at an approximate dome temp of 500 deg f for about 10 or 15 minutes. Just peek at them through the daisy wheel with a flashlight to judge doneness. Chubbs, can't wait to see the pix!
    Thanks, Dyal SC!  Will be trying soon!
  • ChubbsChubbs Posts: 3,590
    Dyal, where in Columbia are you? Which Publix? I go to the one in Trenholm plaza and their dough is a little tough to work with. So fluffy it is hard to roll. It worked pretty good on the calzones though. Only issue was the seam that I mashed with the fork came loose a little when the dough puffed up. Perhaps using the eggwash before mashing together with fork would make it stick better. Great recipe. Thanks again and will post the pics tonight
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • BOWHUNRBOWHUNR Posts: 1,384
    Great cook!  I've always wanted to try them, but your post has pushed me over the edge.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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