Its crazy how much easier the flour is to work out to build a pizza or calzone on. Your email address will not be published. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. 1/2 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round, 1 (13.8-ounce) can refrigerated pizza crust dough, 1 cup shredded reduced-fat mozzarella cheese. In a pan, heat the oil over medium heat. Transfer to a cooling rack for 10 minutes. Or use our Calzone Press for easy assembly. Cook beef and next 3 ingredients on the Half Moon Cast Iron Griddle or Dutch Oven, stirring until beef crumbles and is no longer pink. These calzones keep well in the fridge for leftovers, too. For more information, visit LaurasLeanBeef.com. Spread dough over the calzone mold or just lay it flat on a cutting board. Heat the Big Green Egg with the convEGGtor, Cast Iron Grid and Baking Stone to a temperature of 280°C. Perfect for individual calzones. PREPARATION. It’s got to be 600 grams of pizza dough to equal 1 1/4 lbs. I made my first calzone on the egg 450 at 10 to 12 min is what the recipe said they took about 20 min before they were nice and crispy. We ordered some 00 flour Antimo Caputo 00 Pizzeria flour. Place on a lightly greased baking sheet coated with cooking spray. Works … Corporate Headquarters: 3786 DeKalb Technology Parkway Atlanta, GA 30340 Contact Us: 800.793.2292 We don't know when or if this item will be back in stock. Set up EGG for indirect cooking at 450°F/232°C. In a pan, heat the oil over medium heat. Add Italian seasoning, salt and pepper; drain and remove from heat. Divide dough evenly into 4 pieces; pat each dough piece into one square. Place on Baking Stone and bake at 450°F/232°C for 10 to 12 minutes or until lightly browned. Jul 8, 2019 - Pizza, pasta, calzones... See more ideas about big green egg, green egg recipes, big green egg recipes. by Big Green Egg. Instructions. Required fields are marked *, Corporate Headquarters:3786 DeKalb Technology ParkwayAtlanta, GA 30340Contact Us: 800.793.2292. Fold dough over filling until edges almost meet. Spoon beef mixture evenly onto each square, leaving a 1/2-inch border; top evenly with cheese. Add Italian seasoning, salt and pepper; drain and remove from heat. For the filling, drain the tomato blocks, cut the salami into blocks, the mushrooms and tomatoes into slices and tear the mozzarella into pieces. place ½ of the filling on ½ of the calzone, fold dough over to make a half circle, seal the edges well repeat for the other calzone using a fork, make several holes in the calzone

preheat the egg, using an indirect setup, to 450 to 500 degree dome temperature place calzone on the pizza stone and cook until golden brown, usually 15-20 minutes Serve warm. Recipe and photo courtesy of Laura’s Lean Beef. Set the EGG for indirect cooking at 400°F/204°C. Set up EGG for indirect cooking at 450°F/232°C. Let the dough sit at room temperature 1 to 2 hours before building the calzone. Place the calzones on a preheated Pizza/Baking Stone and bake until golden brown, about 20 minutes. Homemade Calzones on the Big Green Egg. Pile all ingredients, starting with the sauce, on one side (see pic below) Fold one side of the dough over the other making a half circle. 400-450 degrees, 12-15 minutes, indirect heat, place setter legs down. Roll out the dough on a Dough Rolling Mat and use the Calzone Press to cut out the dough circles and form calzones. It's literally all the same ingredients you would use in a pizza. Make sure this fits by entering your model number. Able to be made in two different sizes with our handy calzone press. If you want to shake up your pizza night, make a calzone! 3.5 out of 5 stars 2 ratings. otherwise yummy, Your email address will not be published. Warm, crispy calzone filled with onions and Parmigiano-Reggiano, Mozzarella and Ricotta cheese. Divide dough evenly into 4 pieces; pat each dough piece into one square. I used the Big Green Egg calzone mold thingamajig, but I'm learning now i could probably easily do without it. Currently unavailable. Drain the spinach mixture in a colander, pressing gently to remove excess liquid; transfer to a bowl, add the cheeses and mix well. This fits your . Your email address will not be published. Rinse the spinach and let drain. Instructions. Serve topped with marinara sauce. Cooking tip: lightly brush calzones with olive oil before placing in the oven for a nice golden color and crisp texture. BBQ’s & More – Mt Wellington 38 Lunn Avenue, Mt Wellington Auckland, New Zealand Opening Hours Mon – Sat: 9:00AM – 5:00PM Sun: 10:00AM – 4:00PM Rinse the spinach and let drain. Big Green Egg Italian Calzone Press. Required fields are marked *, Corporate Headquarters:3786 DeKalb Technology ParkwayAtlanta, GA 30340Contact Us: 800.793.2292. 60 kg is an awful lot of dough. Cook beef and next 3 ingredients on the Half Moon Cast Iron Griddle or Dutch Oven, stirring until beef crumbles and is no longer pink. Season with salt and pepper. Let the dough sit at room temperature 1 to 2 hours before building the calzone. With the Big Green Egg and our Pizza & Calzone EGGcessories, you can easily bake your own custom flatbreads, pizzas, calzones, tortillas or naan. Add the sweet onion and cook until translucent, then add the garlic and cook about 1 minute. Divide the dough into 8 balls of around 80 grams and roll them out on a board sprinkled with flour using a rolling pin. Add the spinach, cover and cook until tender. Your email address will not be published. Two setups I've used: Add the sweet onion and cook until translucent, then add the garlic and cook about 1 minute.

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