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Megacalzone

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Terrebandit
Terrebandit Posts: 1,750
in Baking
knocked this one outta da park, boys.  Perfecto!!!!
Dave - Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
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    Oh my. That's amazing.
    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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  • stemc33
    stemc33 Posts: 3,567
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    Wow!!! :clap: 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SGH
    SGH Posts: 28,794
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    Terrebandit said:
    knocked this one outta da park
    Yes you did^^^^^^^^. Awesome looking. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Terrebandit
    Terrebandit Posts: 1,750
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    Thanks guys. 
    Dave - Austin, TX
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  • sumoconnell
    sumoconnell Posts: 1,932
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    That is looking sofa king good! 
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Calzone Texas size! 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Chauncy
    Chauncy Posts: 47
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    Jeebus, looks so good. What were you fillings?
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Chauncy said:
    Jeebus, looks so good. What were you fillings?
    I was waiting to see if anyone ask. Here are ALL the details:

    MEGACalzone

    5 oz, Pepperoni, 8 oz whataburger sausage, browned and drained, 16 oz mozzarella cheese, parmesan cheese,  1/2 small container of ricotta cheese mixed with garlic salt, pizza sauce, one pillsbury  thin crust pizza crust.  

    Sprinkle corn meal on large cutting board and lay pizza dough on board. On one half, apply the following layers: mozzarella cheese, Parmesan cheese, dab on pizza sauce, layer of pepperoni, ricotta cheese, sausage, repeat two times, then cap with another layer of pepperoni, mozzarella cheese, and Parmesan cheese.  Fold dough up and over the top and pinch seal edges all around.  Cut slits in top and apply with brush an egg/milk mixture on top of calzone. 

    Slide calzone onto parchment paper that has been sprinkled with cornmeal and then put it all back onto cutting board. Heat egg and stone until 450. Sprinkle corn meal on stone and then slide parchment paper, with calzone on top of the paper, onto stone.  Bake for 20 minutes or until golden brown and bubbly. 

    Let sit for 15 minutes and slice.  Feeds 4 people. 
    Dave - Austin, TX
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