Tim M's BBQ cooking area
Visit again - we cook often
Calzone
Calzone
Cooking 15 min @ 575 dome
Pictured is the dough from for Calzone with the filling added and
now its ready to fold the top over it.
Filling: Cooked/drained sausage, onions,
green peppers, sauce and cheese.
I combined the onions, peppers and sausage and
sautéed them together first.
Here is a golden brown Calzone
after 15 min at 575. I need to work on getting a thinner top crust
and a thicker bottom.
Also, remember to poke some holes in
the top so it doesn't "pop" like #1 did to me. Sauce
squirts out on my pizza stone.
That's my home made pizza peel - its a masonite board (1/4") - works great!
This was good!! I am glad I
precooked the filling and I recommend it if you have a lot of complex
stuff in there. I did #1 tonight for my son which had only cheese,
sauce and pepperoni. He loved it.
As you can see, the top crust is too thick. I will thin it our more next time.
I didn't take a picture of the Calzone in the Egg - but this is close. I am doing french bread in this picture but you can see the Plate Setter and a BGE pizza stone on top of it. This combo works perfectly and you almost can't burn the bottom with it!!
