Instructions. Fold dough over filling until edges almost meet. Your email address will not be published. Spoon beef mixture evenly onto each square, leaving a 1/2-inch border; top evenly with cheese. It's literally all the same ingredients you would use in a pizza. 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. Rinse the spinach and let drain. PREPARATION. Required fields are marked *, Corporate Headquarters:3786 DeKalb Technology ParkwayAtlanta, GA 30340Contact Us: 800.793.2292. 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. Or use our Calzone Press for easy assembly. We ordered some 00 flour Antimo Caputo 00 Pizzeria flour. 2 tbsp (30 ml) olive oil, plus more for brushing, ½ cup (45 g) freshly grated Parmigiano-Reggiano cheese, 4 oz (120 g) fresh mozzarella cheese, finely diced. Homemade Calzones on the Big Green Egg. Add the spinach, cover and cook until tender. Divide the dough into 8 balls of around 80 grams and roll them out on a board sprinkled with flour using a rolling pin. Jul 8, 2019 - Pizza, pasta, calzones... See more ideas about big green egg, green egg recipes, big green egg recipes. In a pan, heat the oil over medium heat. Set the EGG for indirect cooking at 400°F/204°C. Recipe and photo courtesy of Laura’s Lean Beef. 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. With the Big Green Egg and our Pizza & Calzone EGGcessories, you can easily bake your own custom flatbreads, pizzas, calzones, tortillas or naan. Serve topped with marinara sauce. If you want to shake up your pizza night, make a calzone! Set up EGG for indirect cooking at 450°F/232°C. Divide dough evenly into 4 pieces; pat each dough piece into one square. Season with salt and pepper. Place on a lightly greased baking sheet coated with cooking spray. Place on Baking Stone and bake at 450°F/232°C for 10 to 12 minutes or until lightly browned. 3.5 out of 5 stars 2 ratings. Your email address will not be published. Serve warm. Place the calzones on a preheated Pizza/Baking Stone and bake until golden brown, about 20 minutes. Works … 400-450 degrees, 12-15 minutes, indirect heat, place setter legs down. Heat the Big Green Egg with the convEGGtor, Cast Iron Grid and Baking Stone to a temperature of 280°C. Make sure this fits by entering your model number. 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 Add the sweet onion and cook until translucent, then add the garlic and cook about 1 minute. Its crazy how much easier the flour is to work out to build a pizza or calzone on. In a pan, heat the oil over medium heat. Set the EGG for indirect cooking at 400°F/204°C. These calzones keep well in the fridge for leftovers, too. Let the dough sit at room temperature 1 to 2 hours before building the calzone. It’s got to be 600 grams of pizza dough to equal 1 1/4 lbs. Big Green Egg Italian Calzone Press. 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. Your email address will not be published. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Roll out the dough on a Dough Rolling Mat and use the Calzone Press to cut out the dough circles and form calzones. otherwise yummy, Your email address will not be published. Drain the spinach mixture in a colander, pressing gently to remove excess liquid; transfer to a bowl, add the cheeses and mix well. 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 Rinse the spinach and let drain.

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