The trick is to smoke the meat and not make the meat smoke
Date:May 27, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
I have a batch of Pizza Dough rising & the next step is to sautee some red peppers & onions
The fillings are gathered: Pepperoni, imported ham, Genoa salami, ricotta cheese, Italian 3 cheese blend, Italian seasoning blend the cooled sauteed red pepper & onions, traditional herb based pasta sauce, olive oil & kosher salt.
When the pizza dough finished its rise it was punched down & divided into 4 balls, The balls get rolled out to form an 12" round.
My new BGE calzone press gets it's first use. The press is flipped upside down & has a sharp edge around the perimeter used to cut out the calzone.
The calzone press is now right side up & the cut dough round is in the press.
The toppings are all pre-measured, so it makes assembly easy.
You only fill 1/2 of the calzone press. The ricotta cheese goes on first...
…pepperoni slices are next...
…the sauteed red pepper & onions...
…the Italian seasoning blend is sprinkled on...
…the final topping was a 3 cheese, Italian cheese blend.
The first of two calzones I made this day is ready to go. I brushed the edge of the dough with water, before closing the press. At this point the calzone is out of the press & is on a pizza peel which has been dusted with cornmeal.
The first calzone is on the Egg which has been stabilized at 450. The second one will join it momentarily.
The recipe said a cooking time of 15-20 minutes. I actually checked at 13 minutes & was glad I did. The calzones looked done.
Time to eat!
The calzones were cleanly cut into 4 peices each using an electric knife fitted with a bread blade.
The top crust looked perfect...
…as did the bottom crust. I am glad I looked in a few minutes early.
I served the calzones with an herb flavored pasta sauce.
The calzone slice has been brushed with the sauce & is ready to eat. These calzones were very tasty & had a nice crispy crust. I am very pleased with my first calzone efforts.
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The arival of the Calzone Press at my BGE dealer made this calzone inevitable. Calzone shot to the top of my To-Do List. For my first calzone, I wanted to do an Italian style calzone. I looked up calzones to get an idea of the fillings used only to find there are no rules. I used 3 meats: pepperoni. imported ham & Genoa salami, 4 cheeses: Ricotta & a 3-cheese Italian blend, plus onions & red bell pepper. For the dough I used the pizza dough recipe from the BGE Cookbook. I served the calzones with an Tomato and herb pasta sauce.