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Calzones
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Dyal_SC
Posts: 6,056
Whipped these up tonight after driving 4+ hours in the pouring rain to pickup a Coach purse and wallet for my wife's birthday. Been awhile since I've made these.
Stuffed with Mozzarella, lots of seasoned Ricotta, Italian Sausage, Pepperoni and Bacon.
Crimped, vented and brushed with some Egg Wash before placing them on the BGE.
They were cooked indirect on a Pizza Stone at around 500 deg f dome temp for about 12 to 15 minutes.
During the last few minutes of cooking, I brushed on some fresh Garlic Butter and sprinkled on some freshly grated Parmesan. Always a hit!
Comments
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Those look awesome. I need to make those.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
They look good! We were in Augusta all day in the pouring rain as well shopping for the bride!Louisville, GA - 2 Large BGE's
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Thx fellas... @johnkitchens , we were at the Gaffney outlets. It was freaking nuts since it was tax free weekend. I almost lost my mind. Cannot stand crowds and traffic.
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Those look really good!!I am still trying to find a good pizza dough recipe...
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I GOTTA try them, they look so good. Did you use plain old pizza dough, or is there a specail Calzone recipe? I have been looking for the calzone presses, but it looks like they are simple to make by hand. Excellent job and results sir.
Large BGE, Weber 22.5 kettle, Weber Genesis
Cobourg, Ontario -
@onedbguru , me too. I need to try making my own again. I always take the lazy way out though and buy it premade. I got this dough premade in the food lion deli. I need to get better about not waiting til the last minute to decide on dinner.
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Thx @AD18 ! Just regular ol' premade pizza dough stretched by hand.
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