Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
The Thrill of Pizza on a Grill
Three-Cheese Calzones
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- Level: Easy
- Total: 11 hr
- Active: 40 min
- Yield: 4 servings (2 large calzones)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1086
- Total Fat
- 44 g
- Saturated Fat
- 19 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 45 g
- Cholesterol
- 103 mg
- Sodium
- 821 mg
- Level: Easy
- Total: 11 hr
- Active: 40 min
- Yield: 4 servings (2 large calzones)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1086
- Total Fat
- 44 g
- Saturated Fat
- 19 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 45 g
- Cholesterol
- 103 mg
- Sodium
- 821 mg
Ingredients
Calzone Dough:
Cheese Mixture:
Fillings:
Directions
- Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
- For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
- When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
- For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
- To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
- Remove from the grill and let sit for a few minutes before digging in!
- (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)
