Calzone for diner!! You gotta try this

Tim M

<p />After a few dozen super Egg pizzas (thanks Spin for introducing me to that)I finally tried a Calzone. Not knowing what a Calzone should or should not be - I proceeded to make "my version" and it came out great! Not perect, but it my first attempt. [p]I did the Spin dough recipe (used King Authur flour too) which easily made two 6" Calzone's. My son's was first and was just sauce, pepperoni and cheese. Egg was at 550-575 and it cooked for 18 min. I use a plate setter and a BGE stone on top of that. You <FONT COLOR="BLUE"><FONT SIZE="5"><FONT FACE="Albertus Medium">MUST</FONT></FONT></FONT>[/p] remember to poke a hole in the top or it will "pop" and sauce flows out. Yes, it happened on #1.
On my Calzone I wanted more than just pepperoni so I sauteed onoins, mushrooms, green peppers, and sausage together. I then added it with cheese and sauce and folded it up - cooked for 15 min at 575. I have noticed that the second and third pies always take less time - assumably because the stones is getting hotter.[p]Next time I need to make the top crust thinner. This is worth a try and is actually easier than pizza because you can more easily work with the folded Calzone easier than a flat pizza (I make mine 12" dia). [p]Tim

dhuffjr

Tim M,
Why didn't I think of that! Can't wait to try it :>) Egg'd pizza's are a huge hit with my wife's family but for me calzone is the way to go.[p]H[p]

sprinter

Tim M,[p]Glad to see that someone has tried it and enjoyed it as much as I did. Theyre GREAT, definitely worth trying. I was always wondering what would happen if you didn't poke the holes in the top of them, thanks for the heads up on that. I've always poked them before cooking them, makes it look kinda cool too after they're cooked. Now, on to trying different fillings for me, have a hankerin' for a spinach and cheese filled calzone.[p]Troy

sprinter

Tim M,[p]By the way, those dishes that you have shown under your calzone are great too. Are those the antique desert rose or the current production of the pattern? My wifes great aunt passed on to her (my wife) a 12 piece place setting of the antique pattern with about 30 serving pieces too. I'm afraid to use it as each plate as you show in your picture sells for about 10-12 bucks. Looks awesome in the china cabinet and we do use it occasionally, just curious about yours, the picture piqued my curiosity. Had to look past that awesome calzone though and that was tough, I have to get myself a digital camera.[p]Troy

Tim M

sprinter,[p]No idea on the pattern, my wife has had them for 20 years. The blue plates are Hadley potery - they were old family friends - made in Louisville.[p]Tim

Mary

Tim M,
a calazone is exactly what you made. The fillings are up to you. Essentially the same thing as a pastie or a peroski - a filled bread or pastry. Calazone is the italien version of it. yum yum.[p]Mary

Tim M

Mary,[p]Thanks Mary - my wife said you weren't suppose to put sauce in them. I sure liked it that way though.[p]"peroski" [p]Oooooh, I remember those things from when I lived in Michigan. Not the best thing I ever ate - some had potato in them as I recall.[p]Tim

Nature Boy

Tim M,
When I was in the UP of Michigan, I found that the big thing was "Pasties". My buddy and I were up there canoeing and fishing (killer fishing up there). We stopped at a place and each got a Pasty for about 2 bucks. It is potatoes, beef, peas, and I think rutabagas or something, wrapped in dough and baked. The things weighed about 10 pounds each it seemed. Those things really stuck to your ribs! Man, we each ate about half and were stuffed.[p]You saw signs for Pasties everywhere. [p]I wonder if any of our mid-north-western eggers have done Pasties on the egg??[p]NB

Gfw

Tim M, this looks (great pic) like a real winner - it almost looks like a pitta sandwich. Tonight it's sausage and pepperoni pizza, maybe next week we'll do a little Calzone!

Tim M

Nature Boy,[p]Ahh, thats the name of them!! Fingers and I were tring to remember the name of those awful things at Eggtoberfest last October(hey Fingers-its a pastie). As I recall they pronounced them more like "Passtes". [p]Tim

Nature Boy

Tim M,
Yep. Pass-tees. They must have called it that because the filling is like paste!! Or you pass out after eating one. Man, we were full for hours!! That would be a great backpacking food if only you could lift it!

Tim M

Nature Boy,
A local once told me they tried to ban them from roadside stands - seems the tourist would buy them and after one taste they pitched them out the window. Problem was the local dogs then ate them and got sick. True story he said. I was not going to argue.[p]Tim

Nature Boy

Tim M,
Now that, my friend, is funny!
LMAO and rolling on the freakin floor.