Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Calzone

sprintersprinter Posts: 1,188
edited 2:55PM in Baking
Ingredients
• 1 Tbs olive oil• &#189 Cup grated parmesan or romano cheese
• &#189 Cup chopped onion• 2 tsp chopped fresh sage - if you use dried, use ¾ teaspoon
• &#189 Cup chopped green pepper• &#189 tsp black pepper
• 1 recipe of the calzone/pizza dough• 1 lb italian sausage
• 1 Cup ricotta cheese - this is important as it acts as a binder for the filling• 1 large egg
• 1 Cup cubed or shreaded mozzarella cheese

Instructionsheat the oil in a skillet and brown the sausage - set aside
in the same pan, saute onion and pepper for 5 minutes
press the dough out into a 12 inch circle, dough recipe makes 2
combine remaining ingredients in a large bowl, add veggies and meat
mix well
place ½ of the filling on ½ of the calzone, fold dough over to make a half circle, seal the edges well
repeat for the other calzone
using a fork, make several holes in the calzonepreheat the egg, using an indirect setup, to 450 to 500 degree dome temperature
place calzone on the pizza stone and cook until golden brown, usually 15-20 minutes
watch through the chimney for donenessNotesbe sure not to allow any of the calzone to hang over the edge of the stone as the crust will burn at these high temperaturesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.