Calzones on the Egg

My birthday was last week and it was a good year for getting accessories for my Big Green Egg. Connie and the girls gave me a rib rack, a dual-probe remote wireless thermometer (BGE-brand equivalent of a Maverick ET 732 for those who are familiar) and a calzone press.

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Since my birthday and my step-brother Tim’s birthday are both the same day and my step-mom, Grandma Susan’s birthday is the day before, we usually get together at Grandma Susan’s to celebrate. This year Ashley drove down from Young Harris for the day to join us. She knew she was going to be home again this weekend for a wedding shower so she put in her order for calzones.

As I’ve mentioned in previous posts, we’ve been getting pizza dough lately from a couple of our favorite local pizzerias lately instead of using the ‘dough in a can’ or ‘bread-dough’ pizza crust doughs available in grocery stores. The past couple of times we’ve made pizza we used dough from Fabiano’s in Newnan. This time we opted for dough from Oz Pizza in Fairburn. What’s the difference? Other than a little difference in flavor, Fabiano’s dough balls are lightly coated with olive oil and Oz’s dough balls are typically dusted with flour and I thought that the flour-dusted dough balls might have a better chance of not sticking to the calzone press.

In general, we like calzones like we like our pizzas, fairly simple. Ground beef, pepperoni, maybe some ham, mozzarella cheese and some grated parmesan cheese for the filling and, of course, some sauce. Now there is some debate about whether the sauce goes inside the crust with the filling or whether its served on the side as a condiment. I’m not going to jump into that fight but we decided to serve the sauce on the side.

So how does the calzone press work? Pretty simple really.

First, divide the dough ball in half and roll each half our nice and thin – about 1/8-inch thickness. I placed a piece of parchment paper under the dough prior to rolling it out.  Then open up the press and use the bottom side of the press to cut out a circle of dough that’s just the right size to use in the press.

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Next, the dough circle is supposed to be laid on the top side of the press. Instead of trying to lift the dough and stretching it, I flipped the press over the press over on top of the dough, grabbed the edges of the parchment paper, flipped the whole shootin’ match upright then peeled off the parchment paper, keeping a the dough in a nice circle instead of turning it into an oval.

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Next add about a cup of the filling, brush the edge of the dough with a little water and close up the press and PRESTO, calzone!

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Brush the top with an egg wash for color (or not if you prefer not too)…

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then bake it in the BGE at 500 for about 15 minutes. For those curious about how my Egg is set up…here it is…Indirect, plate setter legs up, cooking grid on top of the legs, pizza stone on top of the grid.

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Hungry now?

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2 Responses to Calzones on the Egg

  1. griffinsgrub says:

    Cool press. bet that makes it easier.

    • dppoppers says:

      I believe it will but I tried to get two calzones out of each large dough ball and they were just a bit too small. I think it will work great using a single small dough ball for each calzone. And we’ll end up with a some trimmings for ‘cheese knots’.

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