Sweep the Kitchen Calzones, and that is what we did. We went threw the kitchen and pulled out all kinds of good meat and veggie stuff including some Smoky VooDoo sauce. Piled high with our own smoked mozzarella cheese and Canadian Bacon, bacon, ham, sausage, Raider Red Stuffed sausage, pepperoni, onions, garlic, olives, mushrooms and jalapenos with carrots. Not sure if I missed anything…

Calzones are like inside out pizzas, you can do anything that you like. This was a big one that we got 3 meals. Super easy to do on the GMG Pizza Oven. Here is how we did it!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Sweep the Kitchen Calzones
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 7 to 8 minutes +/- @ 210*(98c) grill, 581* stone
Grill: Green Mountain Wood Pellet Grill Pizza Oven
Pellets: Green Mountain’s Gourmet BBQ Pellet

Ingredients: Sweep the Kitchen Calzones
Like Pizza calzones are whatever you like, here are some of the things we used.

• 1-pound store bought pizza dough
• Our Smoked mozzarella cheese (use what cheeses you like)
• Pepperoni
• Ham
• Sausage
• Raider Red Green Chili-Cheese smoked sausage
• Canadian bacon, (ours)
• Bacon
• Roasted garlic
• Jalapenos & carrots, sliced
• Sweet onions, sautéed
• Mushrooms, sautéed
• Pizza sauce (or any flavor pasta sauce)
• Smoky VooDoo sauce (ours)
• Parmesan cheese
• 1 egg whisked with a little water for egg wash
• Corn meal

Sweep the Kitchen Calzones
A Wood Pellet Grill Recipe

Cooking Directions: Sweep the Kitchen Calzones

Fresh pizza dough makes a far better pizza or calzone and takes a lot of time and work to make. Our local WinCo sells pizza dough for about a $1 a pound. This is easy and makes a fantastic pizza crust.

We use about a pound of pizza dough for our calzone. Set the dough out and let it rise on a floured surface. Roll it out to the size you want, this one was about 16 inches around.

 

 

Sauce half of it, I mixed a spoonful of our Smoky VooDoo sauce with the sauce for a smoky garlic kick. Next, add your cheese. I piled it on because we love our smoked cheese. You can add as much or little as you like.

 

It’s time to pile on your goodies, I just started adding layer after layer of our own smoked mozzarella cheese and Canadian Bacon, bacon, ham, sausage, Raider Red Stuffed sausage, pepperoni, onions, garlic, olives and jalapenos with carrots. Not sure if I missed anything…

 

Sweep the Kitchen Calzones
A Wood Pellet Grill Recipe

 

 

After you’ve added your stuffing do an egg wash around the edge of your dough, so it will seal. Roll or press with a fork to seal the edges. For me I think the fork works best.

Cut some slits in the top and brush the top with more of the egg wash Then, sprinkle with Parmesan cheese. The egg wash helps with browning, just looks good plus it holds the Parmesan cheese on.

You can’t build your calzone ahead of time because they get “soggy” and won’t slide off your pizza peel into the oven. It becomes a “Big Gooey Mess”, so build your calzone and put it right into the GMG Pizza Oven.

Note that I never said how much cheese to use. I like a lot of nice hot, creamy, smoky cheese, I put a few handfuls on our pizzas.

Grill Temps, at 210*(98c) grill, 581* stone. This pizza oven will get crazy hot in just a few minutes and will burn anything you put in it beyond all recognition in a minute.

I found that a grill temp of 210*(98c) gives me a temp around 581* on my pizza stone. This give a nice golden-brown crust. I put my calzone on for 3 ½ minutes then turn it. Another 3 ½ minutes and it’s about done. Watch it and you’ll be able to see the crust brown up 7 or 8 minutes. Beautiful.

 

Sprinkle corn meal on your pizza peel. When you pick up your calzone add a little more onto the front of the peel where this calzone pushed it back. The calzone will push this out onto your stone as you put it in the oven. I was “really” surprised at how well the calzone slid around on the peel. I almost lost one it slides so easily.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Sweep the Kitchen Calzones
A Wood Pellet Grill Recipe

 

Sweep the Kitchen Calzones
A Wood Pellet Grill Recipe

 

Sweep the Kitchen Calzones
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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