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Creole crawfish au gratin calzone - lotta pics

Upgraded our KA mixer a couple of weeks ago and I mixed up a kilo of Tipo 00 pizza dough.  Made a couple pizzas, have some dough left over in the fridge.  Seems to get better if you let it age for a while. 

Anyway, took about half of what was left over and combined it with some excellent crawfish au gratin SWMBO made yesterday to make calzone. 

I added some tomato, onion, cheese and creole spice.  Cooked around 500 F until the IT was around 190-200.

Came out great. Here are some pics.


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New Orleans, LA - we know how to eat 

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