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Calzone ideas
Comments
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I like a lot of meat in mine (spicy sausage, pancetta, pepperoni) -- or is that a stromboli? Oh, I can never remember the difference . . . :-/
What are you wife's favorite pizza toppings?
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. -
Love me some calzones. I like to bulk mine up with a good amount of Ricotta Cheese. We also like to stir in some garlic salt and basil into the ricotta before putting it in the calzone. And then lots of meat and mozzarella.
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YES! Ricotta with lots and lots of garlic. =P~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. -
Oh, those sound good. If you are looking to do something different, try a Buffalo Chicken. There are several different ways to do it, so make it to your taste. Me, I like to use a lot of really good blue cheese and Texas Pete wing sauce with cream cheese and cheddar. Sort of like the Buffalo Chicken dip, just wrapped in dough...
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Ricotta is the star of the showColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Don't forget an egg wash while it cooks.
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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Ricotta, mozzarella, garlic, basil, oregano, and MEATBALLS!Dunedin, FL
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And cut slits in top with sharp knife.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Take a look at this thread from @Dyal_SC , he inspired me to make the best I ever had!
http://eggheadforum.com/discussion/comment/1279730/#Comment_1279730
LBGEGo Dawgs! - Marietta, GA -
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Not sure how you could EVER go wrong with carmelized onions and bacon in my book. But the wife would fill her's with extra ricotta. Guess ill be going to sams club in the morning for some stuff to put in it. Pre green egg my wife made an OK gluten free pizza, now with the skills of the egg our pizzas are great. Hope to say the same tomorrow night about gluten free calzones. Thanks everyone for the ideas.
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Can someone please explain the parchment paper trick? I'm thinking of making calzones for mothers day tonight.
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I've got pizza down pretty well, but I had a major calzone fail the one time I tried it. How do you all get the top to cook/brown/get crispy along with the bottom?
Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs! -
Any advice for crispix or I?
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In order to cook the top you need to get the stone as high up in the dome as possible. If you have a Adjustable rig or Swing rack that is the easiest way, but you can raise it a ton of different ways.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
@Crispix49 and @lecrams, if you have a platesetter and pizza stone, you can set it up this way. First, place your platesetter in your egg legs down. Then, place your BGE feet on all 3 corners. If you don't have the little green feet, you can use something else...like washers...on the 3 corners. Next, you place your pizza stone on top of that. You need a bit of an air gap between the pizza stone and platesetter. The trick to getting the bottom and top of the calzone evenly cooked is by allowing your BGE enough time to preheat. For calzones, try preheating your BGE to about 500 deg f dome temp for about 25 or 30 minutes before throwing them on. You need the full 25 minutes at 500 deg f for proper preheating....Not a warm up to 500, then throwing them on right away.
The parchment paper trick is great. You just prep your pizza or calzones directly on the parchment paper, then slide them on the pizza stone with the parchment paper still underneath. After a few minutes, open up your egg and carefully slide the parchment paper out from underneath your pizza/calzone. If it sticks, give it another couple of minutes before sliding it out.
Your setup should look something like this:
Like @Griffin mentioned, don't forget the egg wash. Just take one egg and scramble it in a bowl with a little bit of water. Then brush on top before cooking your calzone. That's what gives it the nice color at the end. Hope this helps!
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Here are the first two off. Gluten free dough it way sticky. The kids are eating now. The third one off turned out looking great.
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Figured while the egg was hot we would try to make our first loaf of gluten free bread on the egg. Hope all turns out well.
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is it necessary to flour the parchment paper or can the dough be prepped right on?XLBGE- Napa, CA by way of ATX
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We do both as we make them.
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Well you learned something at least. You will figure it out.Firemanyz said:Epic failure on the bread
Dyals method for calzones is the way to go. Yours look good too. Nicely doneColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Actually I cut a little off the top of the loaf of bread and it was good. I think next time 600 is way to high to cook bread high up in the dome.
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