calzone's. had too

canegger · March 13

After seeing the calzones that @Dyal_SC did I said to myself I need a stone. Got the stone the other day and decided on calzones. Put chicken, peppers, red onion, broccoli, feta, parmesan, garlic, cream cheese, and pepper. I had store bought dough( still have to try to make my own sometime). Then put it on the egg. Went on a little cooler then I wanted ( around 350) friends stopped by and beer was involved. So I let the calzones stay on a lit longer till they had a nice crust.They turned out really good. I will be doing these again.

SWVABeanCounter · March 13

Boy those look delicious. Have to try these instead of pizza some time soon.

RAC · March 13

Look's great! On my list.

canegger · March 13

Thanks. They were good I would definitely recommend them

SmokinDAWG82 · March 13

Yours look great but the thing I think made Dyal's so good was the Ricotta. Try that next time instead of the cream cheese. I think you will be happy you did!

canegger · March 13

Ya I'll have to try it with that next time. Thanks. @SmokinDAWG82

Chubbs · March 13

Look great! Next time use ricotta in them. That is the best ingredient in calzones. Ditch the cream cheese. Mash the edges of the dough (top half and bottom half) together to hold in the stuffing. Then use sharp knife and cut slits in top to allow heat get in there and cook inside before crust gets burned. Well done. I have found they get better every time you make them. To get a nice golden crust brush with a egg wash.

michigan_jason · March 13

Now that is a nice looking calzone! Well done, and I will be trying one very soon.

canegger · March 13

Thanks @Chubbs. I was wondering if the slots would help.
@michigan_jason thanks they were good and I definitely recommend doing them

Duganboy · March 14

Chubbs said:

Look great! Next time use ricotta in them. That is the best ingredient in calzones. Ditch the cream cheese. Mash the edges of the dough (top half and bottom half) together to hold in the stuffing. Then use sharp knife and cut slits in top to allow heat get in there and cook inside before crust gets burned. Well done. I have found they get better every time you make them. To get a nice golden crust brush with a egg wash.

@Chubbs, I understand cutting the slits to let steam escape. My question is, do you still flip the calzone and have the slits facing down, or do you just leave the slits up? TIA

SmokinDAWG82 · March 14

I'm sure Chubbs will be back but I never flip calzone or stromboli. Just let them bake.

Chubbs · March 14

Nope, no flipping. Let the hot stone take care of cooking bottom and the dome will take care of the top. Slits will let the steam escape and allow a crispier calzone. Egg wash will give the golden brown top. @Dyal_SC is the eggspert on these. I am merely a copycat. B-)

yzzi · March 14

You want about a 50/50 mix of ricotta and good quality grated mozzarella cheese. My favorite ingredient is making small spicy meatballs on skillet on the egg and throwing them in with your cheese mix along with plenty of garlic and some Italian herbs.

Slits allow steam to escape so it doesn't blow out the seem and make a mess of cheese.

yzzi · March 14

And don't flip. Those slits won't like that.

Chubbs · March 14

I made stuffed manicotti last night (not on egg so didn't post it). Stuffing was spicy Italian sausage, ricotta, fresh grated mozzarella, grated Parmesan, parsley, garlic, salt, pepper. After I stuffed the manicotti I had a good bit of stuffing leftover. Going to make a calzone for lunch today and use this stuffing. Stuffing possibilities are endless but the ricotta blended with other cheese gives it the creamy texture we love about calzones.

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calzone's. had too

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