DELICIOUS Homemade Calzone on The Komodo Kamado
A calzone is one of my favorite things to make on my Komodo Kamado. Using a Kamado allows you to get that radiant heat from the dome and you end up with great tasting charcoal flavor and that nice golden brown crust, that you are looking for on your calzone.
Always a hit when I make them!
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Smoked Calzones Green Mountain Grills Pizza Oven Attachment
Smoked Calzones Green Mountain Grills Pizza Oven Attachment. How to make Smoked Calzones on a Wood Fired Pizza Oven. The Green Mountain Grills Pizza Oven Attachment is used in a Green Mountain Grills Daniel Boone Pellet Smoker in this recipe. You can make an easy Calzone also known as a Pizza Pocket. The Pizza Oven Attachment can reach temperatures of 850° F. And can also cook at lower temperatures, to make fully cooked Calzone. See how easy it is to make Smoked Calzone in this video. The Pizza Oven Attachment can be used for may types of foods, not only pizzas.
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Ultimate Philly Steak & Cheese Calzones by Naush’s Kitchen
Ultimate Philly Steak & Cheese Calzones by Naush’s Kitchen
Ingredients
DOUGH
• ¾ cup warm water
• 1 ½ teaspoons instant yeast, (1/2 packet)
• 2 cups all-purpose flour, plus more for dusting
• 1 ½ teaspoons kosher salt
• 1 tablespoon olive oil
FILLING
• 1 pound lean ground or shaved beef, optional
• ½ yellow onion, diced
• 1 small red bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• ½ teaspoon kosher salt, plus a pinch
• ½ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded monetary or pepper jack cheese
• 1 large egg
Dough Preparation
In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a wooden spoon until everything combined well and the dough forms into a ball.
Lightly flour the surface, knead the dough for 1-2 minutes knock out the bubbles and to smooth it out. Form the dough into a ball.
Drizzle a good amount of olive oil in a clean large bowl. Add the dough and coat all sides in the oil. Cover with a clean kitchen towel and let it rise for at least 1 hour, or until doubles in the size.
Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
Time to make the filling:
Heat a cast iron grill pan over medium heat. Add onion, and peppers and sweat vegetables until slightly softened, about 2 minutes. Add ground or shaved beef, salt & pepper, and sauté until onions are translucent, about 5 minutes more. Add monetary jack or pepper jack cheese and mix thoroughly, until cheese begins to melt. Remove from heat and let cool.
After the dough has doubled in size, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
Spread ¼ of the beef, onion & pepper mixture, and ¼ cup of mozzarella cheese.
• Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
• Bake for 15-17 minutes, until golden brown. Let it cool for 5 minutes.
• Serve the calzones with marinara sauce or ranch sauce for dipping, if desired.
Enjoy with your family and friends!
Subscribe to my channel “Naush's Kitchen” for more videos & delicious recipes. Don't forget to like, comment, and share below for Easy Home Cooked Comfort Food!
A Christmas Calzone | Feng Chen | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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What's more festive than combining pizza with Santa? @leopardcrust does it best with this Christmas Calzone.
Share your creations using #gozneykitchen #gozneydome #gozney #teamgozney
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Calzones (stuffed with Provolone cheese, Prosciutto Cotto & Mushrooms or Pizza Sauce)
Very nice lunch for school or work & emergency snack in the freezer. You can use the filling you like. I make the sauce filling for my child and mushroom filling for my husband.
Texas-Style Smoked Turkey Breast
One of the easiest and most delicious ways to cook turkey, these Smoked Turkey Breasts are both flavorful and juicy (no dry birds here!). Customize with your favorite BBQ rub, smoke, then finish off in a generous butter bath. We love eating this plain, but they also make for a killer turkey sandwich!
The recipe:
2 – Turkey Breasts, boneless
½ C – BBQ General SPG Rub
3 Sticks - Butter
Directions
1. Preheat smoker to 275 degrees F.
2. Remove the skin from the turkey breast and trim if needed.
3. Season the breasts generously on all sides with Cock-a-Doodle Brew Beer Can Chicken Rub, BBQ General SPG, Texas Rodeo Rub or your favorite BBQ Rub.
4. Place the breasts on the smoker, serve side up to start.
5. Insert a probe to monitor the internal temperature of the turkey. Once the internal temperature reaches 150 degrees, pull the turkey and place on a large sheet of heavy-duty foil, serve side down. (so you see the underside of the turkey breast.
6. Fold up the sides but do not close completely. Melt the butter and then pour over the two breasts. Fold up and close the foil.
7. Place the turkey back on the smoker until the internal temperature reaches 162 degrees.
8. Pull from the smoker and rest for 20 minutes before slicing.
Enjoy!
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