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Meatlovers Calzones with pix
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Dyal_SC
Posts: 6,052
We decided it had been too long since we did pizza or calzones on the egg. So tonight we satisfied our craving. These calzones were stuffed with a Six Cheese Italian blend, Ricotta Cheese, Italian Sausage, Pepperoni, Sauteed Mushrooms and Bacon.........and then a little bit more cheese.
Brushed on some Egg Wash, and onto the BGE at around a 500 deg f dome temp.
These are always ridiculously good...:)
Comments
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damn that looks good. Do you mind sharing how you do the crust/dough?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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I've made the Naked Whiz dough before, with good results.....but I usually do things last minute and never plan ahead...Like tonight, this was simply the premade dough from the Publix bakery. I always have good results with their dough.
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Dyal_SC said:I've made the Naked Whiz dough before, with good results.....but I usually do things last minute and never plan ahead...Like tonight, this was simply the premade dough from the Publix bakery. I always have good results with their dough.Yeah, I get their dough too. So you basically roll it out like a pizza, fill it, fold it, form edgesw with fork? How about the holes on top? The brush with egg wash when on the egg? Nicely done.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Damn ipad. Sorry. When I post it is split from your quote, but then is combines.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Haha... No worries. For 2 big calzones, I cut one dough ball in half and made 2 calzones out of it. Roll each half until flat and round. Then fill up each one to your liking. Then fold over and crimp with a fork. Then I like to make 3 slits with a sharp knife before placing them on the egg. I also like to brush on an egg wash of egg/water before placing them on the egg...you get a nice golden color on top by doing that. Oh...and I also like using the parchment paper trick. I usually brush on a butter/garlic/Parmesan mixture during the last minute of cooking, which is very tasty. I regretted not doing that tonight....but it was still dang good.
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This will definitely get done. Soon. Thanks Dyal.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Those look great! Thx for sharing.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
They look good! Are those the ceramic feet from the egg that you are using to raise the baking stone?
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YUM-ME!! Boy those are great looking calzones Dyal. I've never made calzones before, but I am thinking this is something I need to correct after looking at those pictures.When you listed the ingredients you didn't mention sauce. Was this an oversight or is sauce not typically used on calzones? Also curious about a ballpark cooking time at 500 degrees? Those things look so good I want one for breakfast. TIAJim
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Thx guys! CCC, yup, the feet are used to separate the platesetter and pizza stone. Jim, I ate half last night and the other half for breakfast. Great minds think alike. I hear conflicting views on the difference between a calzone and stromboli...especially regarding the sauce. But we prefer our sauce on the side, and not pocketed inside. I think they took about 10 or 15 minutes. I just peeked at them through the daisy wheel until they were the color I wanted.
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those look fantastic!im trying that tonite!!
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I think I'm going to eat my screen. Those look terrific.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Dyal_SC said:Haha... No worries. For 2 big calzones, I cut one dough ball in half and made 2 calzones out of it. Roll each half until flat and round. Then fill up each one to your liking. Then fold over and crimp with a fork. Then I like to make 3 slits with a sharp knife before placing them on the egg. I also like to brush on an egg wash of egg/water before placing them on the egg...you get a nice golden color on top by doing that. Oh...and I also like using the parchment paper trick. I usually brush on a butter/garlic/Parmesan mixture during the last minute of cooking, which is very tasty. I regretted not doing that tonight....but it was still dang good.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
NecessaryIndulg said:Dyal_SC said:Haha... No worries. For 2 big calzones, I cut one dough ball in half and made 2 calzones out of it. Roll each half until flat and round. Then fill up each one to your liking. Then fold over and crimp with a fork. Then I like to make 3 slits with a sharp knife before placing them on the egg. I also like to brush on an egg wash of egg/water before placing them on the egg...you get a nice golden color on top by doing that. Oh...and I also like using the parchment paper trick. I usually brush on a butter/garlic/Parmesan mixture during the last minute of cooking, which is very tasty. I regretted not doing that tonight....but it was still dang good.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Like a boss.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Great cook. Easy too. =D>
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Look great Dyal, will be trying these for sure
LBGEGo Dawgs! - Marietta, GA -
They look awesome... Gotta try it soon. Thanks for sharing.
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You've reminded me that its been too long since we've done calzones. Your look fantastic, Dial_Soap.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Dyal_SC said:Haha... No worries. For 2 big calzones, I cut one dough ball in half and made 2 calzones out of it. Roll each half until flat and round. Then fill up each one to your liking. Then fold over and crimp with a fork. Then I like to make 3 slits with a sharp knife before placing them on the egg. I also like to brush on an egg wash of egg/water before placing them on the egg...you get a nice golden color on top by doing that. Oh...and I also like using the parchment paper trick. I usually brush on a butter/garlic/Parmesan mixture during the last minute of cooking, which is very tasty. I regretted not doing that tonight....but it was still dang good.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Thx a lot, ladies and gents! Sorry Chubbs, just got your question. I just melt some butter down and mix it with a clove of freshly pressed garlic. Then brush that on during the last few seconds, as well as grating fresh Parmesan on top. You don't wanna burn the garlic, but you want the Parmesan to melt just enough to cling to the top. Lemme know how it turns out!!
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I see you have legs down on the ps. I have done pizza w legs up, grate then pizza stone, sometimes bricks under pizza stone to get in the dome higher. Which is better legs up or down? Remember something that one of the ways is nicer to the gasket, can't remember which one....Pure MichiganGrand Rapids, Michigan LBGE, SBGE
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MUST try this soon, have had some success with pizzas using the Publix dough. Great post.
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Wow! Those look fantastic. What temp were you cooking these?
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Dyal, I will post pics tonight. I did it last night and it was fantastic!! Thanks for the ispirationColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Thx y'all...
otter, I'm not sure which way is better. I've always done it with the feet down, using the little green feet to separate the plate setter and pizza stone. But I'm sure there is more than one way to skin a cat.
VAPirate, I cooked them at an approximate dome temp of 500 deg f for about 10 or 15 minutes. Just peek at them through the daisy wheel with a flashlight to judge doneness.
Chubbs, can't wait to see the pix!
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BTW, good one Griffin!! Kids use to call me that growing up. LOL
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Dyal_SC said:Thx y'all... otter, I'm not sure which way is better. I've always done it with the feet down, using the little green feet to separate the plate setter and pizza stone. But I'm sure there is more than one way to skin a cat. VAPirate, I cooked them at an approximate dome temp of 500 deg f for about 10 or 15 minutes. Just peek at them through the daisy wheel with a flashlight to judge doneness. Chubbs, can't wait to see the pix!
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Dyal, where in Columbia are you? Which Publix? I go to the one in Trenholm plaza and their dough is a little tough to work with. So fluffy it is hard to roll. It worked pretty good on the calzones though. Only issue was the seam that I mashed with the fork came loose a little when the dough puffed up. Perhaps using the eggwash before mashing together with fork would make it stick better. Great recipe. Thanks again and will post the pics tonightColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Great cook! I've always wanted to try them, but your post has pushed me over the edge.Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE
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