Recipe from the Big Green Egg website.
I’ve made calzone in the oven before, and have been very happy with the results. The Egg, however, brings calzones to another level. They were like a brick-oven calzone. This was really simple, and I was able to cook the three calzones at once.
EGGcessories Needed
Ingredients
- 1 lb Pizza dough
- 6 slices of capicola
- 2 tbsp olive oil, plus more for brushing
- ½ sweet onion, minced
- 2 cloves garlic, minced
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 4 oz fresh mozzarella cheese, finely diced
- 1 cup ricotta cheese
- Salt and freshly ground pepper
- Oregano and basil
- All-purpose flour for dusting
Directions
See the pizza recipe for instructions on making your own dough. If you purchase premade dough from the store then let the dough sit at room temperature 1 to 2 hours before building the calzone.
Set the EGG for indirect cooking at 400°F.
In a pan, heat the oil over medium heat. Add the sweet onion and cook until translucent, then add the garlic and cook about 1 minute.
Put the cheeses in a bowl. Season with salt, pepper, oregano, and basil.
I added the oregano and basil. These are spices that you normally find in calzone in New Jersey pizzerias. I fact, I felt that I could have added more of these spices than what you see in the picture.
Add the onion and garlic and mix well.
The original recipe called for a whole onion but that seemed like a lot of onion so I used only half. What you’ll do with half a leftover onion is up to you. 😉
Split the dough into three parts.
Lay some flower on the counter and roll out the first dough.
Make sure you don’t roll it too thin in the middle. I did and the back burst open a little while baking. Usually, I have that problem on the other side as you’ll see below.
Cover half the dough cheese mixture.
Then lay the capicola across the cheese mixture.
The original recipe calls for spinach, but I’m not a fan of cooked spinach so I switched it to something that I am a fan of. 😉
Fold the dough over the cheese mixture and roll the edges up like you would for a pie.
Be sure to apply a little pressure to the rolled dough so it stays closed while cooking.
Brush the calzones with olive oil.
I’m going to skip this step next time. I like a more rustic texture to the crust (i.e. floury) and this step created a smooth texture.
Repeat this process 2 more times.
Place the calzones on a preheated Pizza/Baking Stone and bake until golden brown, about 20 minutes.
I really need to get better lighting out there.
Using an aluminum pizza peel transfer from the Egg to a cooling rack for 10 minutes. Serve warm.
