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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Calzone's
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
-
hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
-
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 -
I like it! Looks great!
-
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 -
-
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. -
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.hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
-
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. -
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
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum