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Sort of a Calzone / Galette

sjm1027sjm1027 Posts: 154
Ok for tonight, just baked a Galette or Calzone. Prosciutto, Turkey breast meat, Red Pepper, mozzarella cheese and Onion Galette. Baked at 300 for 40 minutes. Let it cool then served. I noticed when cooking it I had a lot of water that dripped out the top. any way to absorb the water? Anyone else have that problem?
Actually because I let it cool first it wasn't a problem but did worry a little.   :)

XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 

Comments

  • nolaeggheadnolaegghead Posts: 36,538
    Looks good.  Was the water dripping from the daisy wheel/top of the egg or from moist ingredients?
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  • sjm1027sjm1027 Posts: 154
    No, no moisture issues I could see. Just in the center of the calzone puddled up and was boiling. I punched a small hole in the bottom so the juices would run out. Actually came out fine.
    If there was moisture at the daisy wheel what would that mean?
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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