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Calzones and Strombolis are often confused with each other. The major difference between them is their shape. What You’ll Need 1 - Pizza Dough 8oz - Mozzarella Cheese 2 Tbs - Extra Virgin Olive Oil 1 Tbs - Garlic Powder 2 Tbs - Marinara (Spaghetti Sauce) 1 Tbs - Butter (melted) - optional 2 Tbs - Basil - (Fresh, Chopped) - optional And a variety of stuffing ingredients, such as: Pepperoni, Ham, Chicken, Spinach, Onion, Green Onion, Bell Pepper. Pretty much anything you can think of. How It’s Done Start by placing your pizza stone in your oven or grill and preheating on high for about 10 minutes. Then lower the temperature to 400 for the oven or Medium for the grill. If you are using a gas grill and have multiple burners, turn the burners directly under the stone off and lower the outside ones to Medium. Roll out your dough into a circle about 10” - 12” in diameter (just like making a pizza). Sprinkle corn meal liberally on your pizza pan. If you don’t have a pizza pan, simply use a baking sheet turned upside down. The corn meal allows the calzone to slide easily off the pan onto your pizza stone. Drizzle the Olive Oil on the lower half of the dough, then go over it with your marinara sauce. This will be where you will begin layering your ingredients. Begin layering your meats and veggies followed by the cheese on the lower half of the dough to within an inch of the outer edge. Fold the upper half of the dough over the lower half and crimp the edges together as you would a pie. With a sharp knife, cut 3-4 slits in the top to allow the steam to escape while it is cooking. Brush the top with melted butter. Carefully slide the Calzone onto the preheated pizza stone. If using an oven simply bake until golden brown, about 20 min. If using a grill, close the cover and bake until golden brown. The temperature in each grill is different, however it should take about 15 minutes. Check the bottom of the Calzone about halfway through cooking to make sure it is not burning. This is especially true if using a grill. Once it is done, using a spatula, remove it to a plate or pan and allow to cool for at least 5 minutes before cutting into it. Click...Calzones on the Grill...for a video on how to make your Calzones on the grill. Tips Every grill is different. Get to know your grill. It may be helpful to use an accurate thermometer in your grill, placed on the cooking surface. It is my experience that many (most) of those thermometers which come with grills are anywhere from a little off to WAY off. Also remember that they are giving you a temperature that is where that temperature probe is...which is usually in the upper part of the grill lid. The temperature of each grill is different...the medium setting for one may be the high setting for another. Practice until you get to know your own particular grills quirks. When doing pizza or calzones on a grill, a common mistake is to get the stone too hot thus burning the bottom of the dough. Until you are used to cooking these types of things on your grill, check the bottom of the pizza / calzone about halfway through the cook. I have tried many ingredients in my Calzones including, pulled pork and brisket. I have yet to find anything I don’t like. Using fresh basil and garlic gives a true “Italian” flavor profile to your calzone.

Calzones & Strombolis