Ribs were originally on tap for Sunday, but one of the key ingredients for the recipe got held up in shipping. Meanwhile on Saturday I got a call that the BGE Calzone press I’d ordered was in. So it seemed like a sign, even though calzones are not what I think of when I think of Memorial Day fare. But with temps in the 40’s, drizzle and windy weather it felt more like Columbus Day (Oct) than Memorial Day. Besides I’ve long been quite jealous of the great looking calzone pictures Dyal_SC has posted here. Figured it was high time I try my hand at some.
I had a batch of pizza dough rising for 90 minutes & just before that was done I sauteed up some red pepper & white onions. Now on a Patriotic holiday like Memorial Day our buddy beercuer would have probably added a blue color food...I stopped at red & white
The pizza dough has finished its rise. I divided it into 4 pieces & formed it into 4 balls-2 of which I used & 2 of which I refrigerated. Here the first is about to be rolled out to 12” diameter.
The bottom side of the calzone press has a sharp edge you use to cut out the dough round to the correct size.
The dough round is in the calzone press.
Time to add the fillings: pepperoni, imported ham, the cooled red pepper & onions, some herb tomato sauce for serving, a 3-cheese Italian cheese blend, Genoa salami, ricotta cheese, olive oil & Kosher salt.
You add the ingredients to one half of the calzone press. First up is the ricotta cheese.
The pepperoni, imported ham & Genoa salami were added next...
...followed by the peppers & onions & some Italian seasoning blend...
...& lastly the 3-cheese blend.
The first of two calzones is on a pizza peel, ready to go. To get here I brushed the edge of the dough with some water, folded over the calzone press to seal the calzone & turned the calzone out onto a pizza peel with cornmeal on it. The calzone was brushed with olive oil, dusted with Kosher salt & slit on top with a knife.
The first of the two calzones is on the Egg. I brought them out on two pizza peels. I didn’t feel confident about my chances of safely landing two calzones from one pizza peel. The Egg has been set up with a pizza stone on some 1/2 copper plumbing T’s which are on the plate setter which is installed legs down. This sets the Egg up for indirect grilling & raises the food up into the dome area, so the Egg is acting like a domed brick oven.
The two calzones were supposed to cook at 450 degrees for 15-20 minutes. When baking I always check on things early. I went out at 13 minutes & found the calzones were essentially done.
Time to Eat!
I am glad I looked in on the calzones a couple minutes early because the crust was just about perfect.
The calzones were served with some heated herb seasoned tomato sauce. The calzones had wonderful flavor & the crust had a nice little crunch in it when you bit into it.
These calzones were great and I like how they can be easy to make. If you use store bought sauce (like I did here) and don’t bake your own pizza crust, you can essentially do all the prep & have them ready when your pizza stone has pre-heated for the recommended 30 minutes.