Grilled Cherry Pie Calzone Recipes

REAL ITALIAN CALZONES

Steps:

• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
• Preheat oven to 375 degrees F (190 degrees C).
• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

BBQ CHICKEN CALZONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
• Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
• Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

CAMPFIRE CALZONES

Steps:

• Get your briquettes hot in the charcoal grill or use campfire coals. Lay the pie iron in the coals to pre-heat it on both sides.
• When the pie iron is hot, remove it from the coals and butter the interior with the margarine, using a cooking brush. Make sure to butter the edges as well, where the two halves of the pie iron clamp together. It will smoke some as you brush on the margarine but that's fine.
• Lay one side of the greased pie iron face up and lay a slice of bread on it, pushing it in a bit to fit. The edges will extend beyond the perimeter of the pie iron slightly but that's okay.
• On the bread, sprinkle on a good bit of mozarella cheese, then layer on about 10-12 thin slices of pepperoni. Next, pour on just a little of the tomato sauce, (use regular tomato sauce if you don't want it spicy), and then top it with a tomato slice. Cover this with another slice of bread and close the pie iron with the greased top half of the unit.
• You will have to compress the pie iron a bit to close it and you'll find that there's a hook attached to the handles to keep it closed while baking in the hot coals.
• Now, lay the pie iron firmly down in the hot coals for TWO MINUTES. Then flip it over and allow it to cook on the second side for TWO MINUTES. Time is pretty critical to avoid burning the calzone.
• At the end of the second two minutes, take the pie iron to where you can open it and extract the calzone to a plate. You can use a butter knife to loosen any stubborn ones. Be careful to not burn yourself -- an adult should do this step of the process.
• With a sharp knife, carefully trim off any burnt edges (the calzone should be golden brown -- adjust your time on subsequent servings to achieve the desired doneness), allow to cool for a couple of minutes and then cut the calzone in half on the diagonal -- serve warm.
• NOTE: You can vary the ingredients all you want -- here are some great variations: You can use 4 small tortillas instead of the bread, with butter or cheese in between layers, 2 flour tortillas and 2 corn tortillas make for a nice flavor and presentation; for different fillings, try canned Skyline Chili and hot dog slices with cheese and fancy mustard; any sort of pizza toppings with pepperoni; thick sausage gravy; scrambled eggs, a canadian bacon slice and syrup, or; blueberry pie filling. Also, vary the cheeses to add more zest -- I like adding freshly grated parmesan to the mozarella sometimes. Hot pepper cheese and Swiss Cheese are also good choices. You are limited only by your imagination on the fillings that you choose -- Enjoy!
• TIP: I like to have all my fillings at room temperature when I begin.