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Calzones

Dyal_SC
Dyal_SC Posts: 6,528
in EggHead Forum
Haven’t made these in forever. On the BGE pizza stone at 500 deg F for about 10 minutes for each batch of 2. I think I actually made mine too cheesy, if that’s a thing?



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Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,908
    Beautiful! I need this. Preheat stone and indirect at 500°? High in the dome I assume? 
    Snellville, GA


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  • ColbyLang
    ColbyLang Posts: 4,385
    Looks great. My attempts at calzones in the Ooni were either 1) too dry internally or 2) too saucey lol…..need to find the right ratio
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  • northGAcock
    northGAcock Posts: 15,173
    Nice Craig. Wishing you and your family the best of Hollidays. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Dyal_SC
    Dyal_SC Posts: 6,528
    Yup @Eggdicted_Dawgfan , although at 500 I don’t feel the need personally to get it too high. The egg wash will brown it up regardless. 

    @ColbyLang , I like putting the sauce on the side. Copious amounts of ricotta, mozz, and toppings of your choice inside. Seems to hold together well. 
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  • lousubcap
    lousubcap Posts: 36,666
    A true winner right there.  Great finish.  Those are serious beer consumption quality calzones, right there. 🍺
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Dyal_SC
    Dyal_SC Posts: 6,528
    You too, @northGAcock !  Miss ya buddy. 
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  • fishlessman
    fishlessman Posts: 34,553
    ColbyLang said:
    Looks great. My attempts at calzones in the Ooni were either 1) too dry internally or 2) too saucey lol…..need to find the right ratio

    sauce is served on the side,  not in the calzone. side of maranara, and a side of ranch for dipping. one less thing to worry about for the cook
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    That looks good, but next time, heat up some good marinara sauce and pour it all over the top ... that's the only way I'll eat a Calzone!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • AprèsSki
    AprèsSki Posts: 133
    Looks great, thank you for the inspiration I need to get some onto my Egg. Mottz, ricotta and some ham for mine. Sauce on the side for those who 'need' it, never served that way by the Italians where I grew up. 

    Has anyone ventured down the Stromboli road? My only attempt was mediocre at best. I need to get my dough thinner before rolling.

    Lastly, there is a special place in hell for anyone who puts "ranch" on pizza bones.
    Firing up my XL Big Green Egg, KJ Jr. or Weber gasser in Salt Lake City
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  • Dyal_SC
    Dyal_SC Posts: 6,528
    @Mark_B_Good , if you look in the first pic, you’ll notice some Yo Momma’s Roasted Garlic Marinara that I did just that with. :) 
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  • bluebird66
    bluebird66 Posts: 2,945
    Those look great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,011
    Looks great. And, no such thing as too cheesy when it comes to calzone. 
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    Dyal_SC said:
    @Mark_B_Good , if you look in the first pic, you’ll notice some Yo Momma’s Roasted Garlic Marinara that I did just that with. :) 
    Nice!!! That's the perfect way to do it. Heat up that sauce and pour it all over!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • poster
    poster Posts: 1,346
    These look so good that they are my plan for tomorrow night's meal now. Any tips? Yours look amazing 
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  • Dyal_SC
    Dyal_SC Posts: 6,528
    poster said:
    These look so good that they are my plan for tomorrow night's meal now. Any tips? Yours look amazing 
    Nice!  And thanks. Parchment paper to transfer them on the stone.  You can trim the paper around them so the paper doesn’t burn. Other than that, all just depends on your preference of ingredients. Also the egg wash makes the top just right IMO. Gives you that nice shiny crisp.  Don’t forget to cut some slits in the top and crimp the seam tight. Pinch, tuck and crimp with fork. 
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