Calzones!!! (pix)

Dyal_SC

Thanks fellas! Sorry for the late response. Been a busy coupla days. @TigerTony, it's for venting purposes. @NDG, I seasoned it with garlic salt, basil, and parsley. Gives it a boost.

shtgunal3

Damn Dyal! Those look awesome!

cactus_darrell

Wow, it's been a year and a half since I have eaten any bread, your calzones really are tempting my resolve to not eat bread.  That looks so yummy, nice cook

jcaspary

Very nice!!!! Wouldn't me much left for lunches. I would have eaten both of those.

lawnstriper96

about how long did those take to cook?

Dyal_SC

@lawnstriper96‌ , welcome to the forum! These take about 12 to 15 minutes at a dome temp of 450 deg f. It helps to peek at them thru the daisy wheel to judge the doneness.

Chubbs

@lawnstriper96‌, Dyal will be here soon I am sure but made his recipe many a times and usually around 20 mins depending on where your fire settles in. Usually check it a few times and pull when golden brown. Never really times it but you need to try it and use plenty of ricotta!

lawnstriper96

perfect!  plenty of ricotta doesn't sound like a problem

Chubbs

lawnstriper96 said:

perfect!  plenty of ricotta doesn't sound like a problem

The big thing is cut the vent holes in the top and make sure you seal the edges so the innards don't come out. Little water on your finger to moisten the dough then press and crimp with a fork will do it.

Dyal_SC

Agree with @Chubbs on the time and technique. I like to season the ricotta a bit with Basil and garlic salt. Also, an egg wash brush on the top will give you a nice golden brown. I've never timed them really. A peek here and there thru the daisy wheel works well.

SteelCitySmoke814

Made a meatball calzone following this model tonight.  Thank you all for the recipe and notes... turned out great!

Jeremiah

Bringing this one back because we just did it again. Better than the first time--didn't think that was possible! Thanks again dyal!

JohnnyTarheel

Fantastic... Where are mine?

KiterTodd

Perfection!!!

Not many people realize that a calzone is supposed to have ricotta on the inside and sauce on the outside of it, just like you have it!  (on the side)  If you put sauce inside, what you have is a Stromboli. 

That looks great.  Thanks for the inspiration!

My favorite calzone is ricotta, mozz and ham.   Yumm.  Maybe I'll make one soon. 

500

I always remember it this way; If it has C heese in it, it's a C alzone.  If it has S auce in it, it's S tromboli. C and S.

Jeremiah

Birthday bump. 

carlmatt14

Scrumptious 

dbennett561

You've inspired me

GeorgeS

Man those look incredible!

KiterTodd

It's the Ricotta!  That's where the magic happens. 
Most people leave that out.  Well done.

I grew up with a lot of Italian pizza parlors and delis around me growing up and the authentic Calzone was always Ricotta, Mozz and Ham with sauce on the side.  Excellent, but I have to admit the oil from some pepperoni kicks it up a notch. 

Teefus

I fill mine with potato, onion, rutabaga, and thin sliced ribeye. I call them pasties though  . Now that it's getting colder I need to do a batch on the egg.

KiterTodd

Teefus said:

I fill mine with potato, onion, rutabaga, and thin sliced ribeye. I call them pasties though  . Now that it's getting colder I need to do a batch on the egg.

I'd call that a perogie!

...but they're big, so I'll have to give you "pasties" and make some of my own as well!  Sure sounds good.

stv8r

Truly amazed!  Those look absolutely fantastic!  Ricotta is my favorite....my mouth is watering