In the (Cal)zone

27 Oct

I grill my home made pizza.  I just feel that my grill is more like a pizza oven than my kitchen oven, and I have had great results with this method.  The exception, of course, is in the winter when I make my home town Chicago Style deep dish pizza.  That goes into the kitchen oven and is strictly a winter treat when weather socks us in for an extended period of time.

Home made pizza was a topic of conversation recently when my daughter was home from college for fall break.  When college kids come home, they want moms home made dishes to nosh on, food they missed at school.  My grilled pizza is a family favorite.  It came up when my daughter was rattling off the food she was craving.  But then our conversation took an unforseen twist.

Her: I am hungry for a calzone.

Me:  I haven’t made that in a long time.

Her: I really have a taste for one.  Please…..

(Cue the lightening strike…)

Me: Wait!  How about we try grilling a calzone like my grilled pizza?

And off we went.  A new journey emerged, one in which grilling a calzone became the destination.  Our stops along the way to our destination included technique discussions, filling options, and recipe timing.

Plans were finalized, the roadmap was taking shape.  The destination-grilled calzones-was coming into focus.  The first run down this path was going to be technique focused first, ingredient choice second.  Fine tuning would come after that.

Next stop.  The filling, it was decided, would be caramelized onions and mushrooms.  The cheese would be a combination of ricotta, mozzarella, and parmesan.  Off we went.  As the succulent aroma of onions and mushrooms sizzling in a pan filled the kitchen, the dough was rolled out.  Nervous chatter about if we could really get this to work added to the cacophony of the popping onion mushroom mixture.

The dough was slathered with the cheese.   The onions and mushrooms went on as the  next layer.  The dough was folded over and pinched closed.  It glistened with an egg wash to give it a shiny coat.  Onto the grill it went.  As it grilled, excitement built…it hadn’t flopped yet.

The table was set, bowls of marinara sauce for dipping the calzone was placed on the table for that final stop before the anticipated bite.   Off the grill and onto the table it went.  Suffice it to say that our little experiment worked like a charm.  The outcome was delicious!  Fantastic!  A new family favorite is emerging!

 

Grilled Calzone!  Fabulous!

Grilled Calzone! Fabulous!

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