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Calzone's

scottn83
scottn83 Posts: 117
I made my first calzone on the egg 450 at 10 to 12 min is what the recipe said they took about 20 min before they were nice and crispy.  We ordered some 00 flour Antimo Caputo 00 Pizzeria flour. Its crazy how much easier the flour is to work out to build a pizza or calzone on. We made 4 Calzones 2 with crust rolled out really thin and then 2 with a thicker crust.  I think we just missed it to be perfect just somewhere in the middle. 
hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most

Comments

  • scottn83
    scottn83 Posts: 117
    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
  • scottn83
    scottn83 Posts: 117
    plates a little messy cause it was my second one
    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
  • pgprescott
    pgprescott Posts: 14,544
    I like it! Looks great!
  • stemc33
    stemc33 Posts: 3,567
    I have yet to master these. I was set to make some a few weeks ago and chickened out. Went with pizza instead. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • Philly35
    Philly35 Posts: 858
    Nice cook! Calzones are a favorite around here. 
    NW IOWA
  • SGH
    SGH Posts: 28,791
    It looks great brother. It looks a lot like what I call Stromboli.  @Eggcelsior explained the difference between the two but I don't remember what it was. They are great whatever they are called. Nice job.  

    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. 

  • scottn83
    scottn83 Posts: 117
    SGH said:
    It looks great brother. It looks a lot like what I call Stromboli.  @Eggcelsior explained the difference between the two but I don't remember what it was. They are great whatever they are called. Nice job.  
    After your comment I decided to have a look at the difference. They are similar seems the two big differences is a calzone is kinda formed by pinching the edges together somehow and a Stromboli is more like a pizza rolled up. Calzone isnt suppose to have sauce on the inside mine did and served with it on top or on the side Stromboli has sauce inside.
    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
  • jtcBoynton
    jtcBoynton Posts: 2,814
    The terms calzone and Stromboli have gotten mashed together so that many people will use the terms interchangeably.  I think of a calzone as a pizza that has been folded over and closed up.  A Stromboli is more like an Italian sub that has been rolled and then baked. Stromboli used to be made with bread dough, not pizza dough. I doubt if any one today still uses separate dough for calzones and Strombolis.  

    Even though I make a distinction when I make them, many people do not.  I now think of calzone/Stromboli as one word when I hear others use either term.
    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.
     
  • KS68C10
    KS68C10 Posts: 14
    Those look delicious!!! I need to try these next, now that my pizza worked! I make Stromboli in the oven occasional.  Guess I should try that too. 
    Rhome TX
    2nd hand LBGE