So...my friend
txsmoker
recently posted his calzone cook. I told him I would cook this at the Firehouse. Well, I had Italian baked fish on deck, but decided to go ahead and do the Calzones too. 1. They had a new Weber pellet grill (new toy to play with). 2. I had not used my new slicer yet and wanted to try it out (new toy to play with; had to wait for cut proof gloves to arrive so I could break it down clean it for use. The gloves arrived Thursday.) 3. I had most of the ingredients on hand, with some cheeses I needed to use. Bear with me, this is a long post.
I elected to make the pizza dough night before. Sorry, no pics...but I let it rise for an hour in a warm oven then moved to fridge overnight to develop flavor. The yeast I used was 23 years old, still in original package. I added sugar and some dextrose as insurance. It did rise....
After unloading all the stuff at the firehouse, first order of business was to pulled the dough from the fridge 3 hours before cooking, punch it down, then divide the dough into 4 balls and cover to let rise on counter. (Thought I took a pic. but did not...bummer)
Next was to clean the slicer of packaging oil and slice the 4 meats: Venison Breasola, Milano Salami, Slow Cured Pepperoni, and since my Coppas are not finished yet, I substituted a link of Andouille I had in the fridge that needed to be eaten.
Breasola:
Milano:
Pepperoni and Andouille:
That new slicer is awesome! sliced the Beasola 0.75mm!!! Gonna be awesome for my Coppas when they are ready!
Next I roasted the red bell pepper:
Then sauteed 1 Spanish onion with about 2 TBSPS. of Nduja I had that needed to be used up. Added a kick of heat and WOW the flavor!
I had the Homemade Marinara (made last summer) simmering on the stove to reduce. There's 30# of tomatoes in that pot..
The guys fired up the Pellet grill while I rolled the dough and started building the Calzones. Rolled the dough roughly 9"X13" then brushed one half with 2tbsp. melted butter, then 1-2 cloves minced fresh garlic, Parmesan cheese. Them the Milano, pepperjack cheese, Pepperoni, Andouille, Romano cheese, and Beasola.
Now to finish with veggies and more cheese. roasted red bell pepper, diced tomato, sliced pickled pepperocinis, sauteed onions and Nduja, finally shredded Mozzarella Cheese.
Did all 4 this way. Sealed them up good on the edges with egg wash. I did not have a brush at the station for the eggwash to brush the tops of the calzones... So I skipped it.
Q-view on the weber pellet grill:
Baked the calzones for 25 minutes. While those were on, I got the fish ready and boiled the pasta.
Off the grill..
I drizzled a little honey on top and sprinkled a little dried basil...(honey helped the dried basil stick and added one more layer of flavor)
And the big finally....the plate:
Just look at that....
That Calzone was amazing! Depth of flavors...sweet, salty, little heat, the layers of cheese...the sourdough bread...the hint of smoke.....they ate it ALL! Not a crumb left!!! Thanks for the idea txsmoker , t'was awesome!
I elected to make the pizza dough night before. Sorry, no pics...but I let it rise for an hour in a warm oven then moved to fridge overnight to develop flavor. The yeast I used was 23 years old, still in original package. I added sugar and some dextrose as insurance. It did rise....
After unloading all the stuff at the firehouse, first order of business was to pulled the dough from the fridge 3 hours before cooking, punch it down, then divide the dough into 4 balls and cover to let rise on counter. (Thought I took a pic. but did not...bummer)
Next was to clean the slicer of packaging oil and slice the 4 meats: Venison Breasola, Milano Salami, Slow Cured Pepperoni, and since my Coppas are not finished yet, I substituted a link of Andouille I had in the fridge that needed to be eaten.
Breasola:
Milano:
Pepperoni and Andouille:
That new slicer is awesome! sliced the Beasola 0.75mm!!! Gonna be awesome for my Coppas when they are ready!
Next I roasted the red bell pepper:
Then sauteed 1 Spanish onion with about 2 TBSPS. of Nduja I had that needed to be used up. Added a kick of heat and WOW the flavor!
I had the Homemade Marinara (made last summer) simmering on the stove to reduce. There's 30# of tomatoes in that pot..
The guys fired up the Pellet grill while I rolled the dough and started building the Calzones. Rolled the dough roughly 9"X13" then brushed one half with 2tbsp. melted butter, then 1-2 cloves minced fresh garlic, Parmesan cheese. Them the Milano, pepperjack cheese, Pepperoni, Andouille, Romano cheese, and Beasola.
Now to finish with veggies and more cheese. roasted red bell pepper, diced tomato, sliced pickled pepperocinis, sauteed onions and Nduja, finally shredded Mozzarella Cheese.
Did all 4 this way. Sealed them up good on the edges with egg wash. I did not have a brush at the station for the eggwash to brush the tops of the calzones... So I skipped it.
Q-view on the weber pellet grill:
Baked the calzones for 25 minutes. While those were on, I got the fish ready and boiled the pasta.
Off the grill..
I drizzled a little honey on top and sprinkled a little dried basil...(honey helped the dried basil stick and added one more layer of flavor)
And the big finally....the plate:
Just look at that....
That Calzone was amazing! Depth of flavors...sweet, salty, little heat, the layers of cheese...the sourdough bread...the hint of smoke.....they ate it ALL! Not a crumb left!!! Thanks for the idea txsmoker , t'was awesome!
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