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Leftovers = Calzone
Chubbs
Posts: 6,929
Had some leftover meatballs so decided to use ingredients I had on hand to make a calzone.
Mozz, ricotta, spinach, sliced meatballs, sauce, and threw in some banana peppers because I love them. Brushed with an eggwash mid cook. Delicious!
Mozz, ricotta, spinach, sliced meatballs, sauce, and threw in some banana peppers because I love them. Brushed with an eggwash mid cook. Delicious!
Columbia, SC --- LBGE 2011 -- MINI BGE 2013
Comments
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Awesome! Love me some calzone!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Good grief! Is that legal? World class.
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I could sure do with one of those. What dough did you use?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:I could sure do with one of those. What dough did you use?
I cheated on the dough this time. Bought a dough ball from Publix-- local grocery store. I don't like using it because it is so fluffy, but the flavor is good and was short on time tonight so I rolled with it.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Careful BGE might try an use that first shot.
very nice. Slumming it in Aiken, SC. -
Looks perfect to me. You are being pretty hard on yourself.Chubbs said:caliking said:I could sure do with one of those. What dough did you use?
I cheated on the dough this time. Bought a dough ball from Publix-- local grocery store. I don't like using it because it is so fluffy, but the flavor is good and was short on time tonight so I rolled with it. -
On my laptop tonight. The pics are sideways on here but not on my iPhone.... Weird.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@Chubbs that is one great looking cook. I am green with envy!
Louisville, GA - 2 Large BGE's -
They are right on my iPad.Chubbs said:On my laptop tonight. The pics are sideways on here but not on my iPhone.... Weird. -
I would tear one of those up!! Very tasty looking-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thanks!! They were really good.Mattman3969 said:I would tear one of those up!! Very tasty lookingColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
You spanked dat ass on this one Chubbs! Love a calzone. I'd hit that a few times.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Slap It! Looks yummy.Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Correct me if I'm wrong but isn't a calzone without sauce and a Stromboli with sauce (inside) ??Slumming it in Aiken, SC.
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Beats me! Sounds right. In that case we had a Stromboli and a calzone tonight.Jeremiah said:Correct me if I'm wrong but isn't a calzone without sauce and a Stromboli with sauce (inside) ??Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Nice! My last (and only) attempt was less than stellar.
I will try again now.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I would pay $500 for Reichelin to use this on his siteNPHuskerFL said:You spanked dat ass on this one Chubbs! Love a calzone. I'd hit that a few times.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Great job! They look awesome!
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Now I'm hungry again. Looks awesome
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Chubbs, if they were pork butts he'd steal them for free.Chubbs said:
I would pay $500 for Reichelin to use this on his siteNPHuskerFL said:You spanked dat ass on this one Chubbs! Love a calzone. I'd hit that a few times.
______________________________________________I love lamp.. -
magnificoLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Man I've got to get into the pizza/calzone space, that looks amazing. Great idea on the leftover meatballs.Firing up the BGE in Covington, GA
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Mighty fine looking calzone. Good Eats!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
DMW said:Nice! My last (and only) attempt was less than stellar.
I will try again now.
I am no expert, but these are the steps I take that seem to work (most tips from @Dyal_SC.
I split a 1 lb dough ball in half. Roll out each half for a calzone after at room temp for an hour or so.
Fill with ingredients, but ricotta is a must.
Fold over and stretch so the two sides meet, and then crimp the edges with a fork to ensure they are sealed.
Cut some slits in the top so it can breathe during cooking.
Egg at 550, pizza stone preheated for 30 minutes
After dough start firming up and getting slightly brown on bottom, brush with eggwash to get color
Give it another tryColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
WOW!! That is a great looking meal there. I'll bring my own plate and fork.
Larry
Aiken, SC. and
Fancy Gap, Va. -
Thanks for the breakdown @Chubbs. I've never tried ricotta in a calzone, but will certainly try it now. I love it on a pizza!
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Looks like a great use of leftover meatballs. Much better than the meatball sandwich I had the other day in a hot dog bun.Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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