Charcoal Fired Calzones on the Big Green Egg

hi there welcome back to part 2 of the pizzeria restaurant series on the bogo life so last week we made some really delicious pizzas we had a good time the last pizza went really quick as you remember so if you didn't check it out go back and check it out because we had a good time today we're going to make something a little different we're going to make calzones now i love a calzone nice cheese filled pocketed dough could put some meats put some different things inside we have some real fun with it today we're going to do something a little bit different i'm going to make a couple different ones and we're going to enjoy them it's ricotta cheese mozzarella some seasonings it's going to be delicious so i'm glad you tuned in again let's get started all right so we're making our calzones there's a little bit of prep to do beforehand um once we make it we're going to cover it with a nice egg wash so we're going to take one egg crack one egg where are the shells just a little bit of water maybe about a tablespoon full of water okay just mix that up real good doesn't have to be much just a little egg wash solution that's all it is we're going to brush it on in the end so we got that okay we've got some diced pepperoni here because we're going to make one with pepperoni in it the other one we're going to do is going to be ham and pineapple so we got some nice ham here i have a cutting board right here okay and we're going to cut up some of this ham put in and we're going to mix it we're going to go a little crazy because some people don't like ham and pineapple pizza i understand that i'm not crazy for it myself but my son turned me on today she said dad you have to make a calzone with ham and pineapple now like i shared with you when i grew up in hop hog in long island i made pizzas at a pizzeria of course my son we lived down here what did he do at during high school worked in a pizzeria also so um he came up with this idea i wasn't crazy for it but once i tried it i had to admit he was right so it's real simple i'm just going to make some nice size pieces of ham you could use any kind of ham you want we just use a regular uh or a little tavern ham cut it into squares as such okay we're just going to set that aside for right now because the other thing we have to chop up is some pineapple okay we're going to make like i said a ham and pineapple so we're just going to cut a strip off of here you can use canned if you want we prefer our local grocery store here in florida they um they cut up some nice fresh pineapple for us so we just cut it into little bite-sized pieces like such because we're going to mix this in with the cheese and cook this right inside of the calzone oh it's going to be so good i know it sounds funny again i'm not a big ham and pineapple pizza person okay some people love it some people hate it it's like the most giant debate online sometimes but what i do like is the nice sweetness that goes along with the ricotta cheese that you get from the pineapple it's really a great combination i was really amazed myself the first time that we had it so i can't wait to get started so that's our prep on that one all right so we take our regatta cheese now what i like to do is use about 50 50 ricotta to mozzarella all right so we're going to take one two and we'll go maybe two and a half tablespoons okay now we've got a nice shredded mozzarella we shredded this ourselves here we've got a block and again we're going to want to use about 50 50 the same equal amounts okay take some pineapple and eyeball it you know if you like really like it add a lot more pineapple you don't have to there's no rules here folks it's all fun have fun with cooking that's what it's all about take your ham put it in here now some people when they stretch their dough they like to put the cheese then the mozzarella than the toppings however you want to do it i like to mix everything together i find i get a much better final product if it's all mixed together so we take that mix it all up and that's going to be our filling for our first calzone sounds good right i thought so too okay let's get to the dough all right so if you watched our pizza videos you know that we want to start with a really floured surface to stretch our dough so you put a whole bunch of flour down okay can't have enough really we take our dough that works easier all right then we're going to flour both sides of it okay so we want to be able to stretch this dough nicely we're going to stretch it just like a pizza okay flatten it out you can use a rolling pin for this part here whatever you're comfortable with okay that's that's the most important part you have to be comfortable some people want to try it you know this is fun because you can get to do some different fun things with the dough as you're twisting as you get better you'll learn to throw it in the air um juan do you think we should throw the dirt in the shoulder the dirt should we throw the dough in the air what do you think okay he says yes all right so let's give it a little stretch here do a little toss oh okay and we've got a stretched dough beautiful right we're going to stretch it a little bit more i want a bigger one than that okay that's better okay we got our nice size dough that we want then we're going to cut it into different sections now where is our pizza cutter what do we do with it here it is found it it's okay so we're going to make calzones so we don't want to use the whole entire dough this one i'm going to cut right in half just like that and we take our mixture that we had before now what i like to do is i like to add a little bit of seasonings to this before we put it in okay so i'm going to add a little bit of oregano just a couple little shakes you don't want it tasting like complete you're just trying to season it you don't want to cover it up all right a little bit of basil and of course it's italian so we got to use some garlic powder all right again you know i'm a big fan of garlic but if you don't want to overpower it with garlic here you just want to get a little hint of it so we're going to mix that all up this is really easy mix it all up okay so it's all dispersed nice and evenly then we put it on our dough place it right about in the center now the good part is we have plenty of dough to work with so we're not going to be cramped for space this is the really simple part but everybody freaks out because they don't know how to do it first off make sure your hands are dry okay you don't want to be wet make sure they're nice and dry now we're just going to take our dough and fold it right over just like that and we're going to pinch the sides seal it up real nice okay seal it seal it seal it you don't want this stuff leaking out so you got to make sure it's really nice and sealed you take your trusty pizza cutter or your knife and you cut a nice rim around it make sure that you're not going to the parts that are that already sealed so to seal it a little extra i like to take the tip of a fork and just go around the edges it makes for a pretty finish for one thing okay but make sure that it's really crimped closed nicely it's going to make sure that you're not going to leak out anything if this thing starts to leak you've got a real problem on your hands now we're going to make multiple calzones here so if you're making multiples you don't and they're all going to be about the same size you want to remember which is which okay what you do is you save a little bit like this piece of pineapple now we're going to cut a little hole in the top to allow the steam to escape if we don't do that your calzone is going to blow up in the grill and it's going to make a serious mess so what we're going to do here is we're just going to lay a little piece of pineapple on it so that we know which one is which all right pretty simple right i think so too now this is where our parchment paper comes in real handy again you saw us last week we used parchment paper on the pizza well we could do the same thing with this okay just lay it down pick up your calzone set it right on here you can shape reshape it however you want you can make it higher taller whatever you want okay but now we've got it on here real nice that's going to go on the grill let's get our next calzone ready okay this one's just going to be a plain cheese calzone okay so we cut that here like that and again the same thing we lift it up i want to show you from a different angle and just roll it over and seal it up same as the bigger one this one's just a little smaller it's like an individual size calzone okay you'll find when you're eating these things say oh that thing is so small well yeah well guess what by the time that you're eating it and you're done and you've got cheese in you and dough and all this other stuff that's in it you wind up being really full a lot quicker than if you're eating just a piece of pizza again take your fork go right around the edge crimp it closed don't break a hole in it people we don't want a hole in it you're just trying to crimp it closed that's all then what a messy work area right well you're working with flour you're working with dough you're allowed to do that that's why i like doing this it's the one time when i'm cooking i'm allowed to be messy all right so that's crimped nice and closed again we're going to make a little hole right on the top so that we allow us to steam to escape as it's cooking again a piece of parchment paper as such and of course doesn't want to come out okay voila just lay this down here take your calzone lay it right on okay that's number two now we got one more to go can you guess what the third one is going to be right my favorite pepperoni i just love pepperoni i love pepperoni pizza i love pepperoni calzones i love just i just love pepperoni period okay so now i'm trying to show you different methods to do this now this one again same thing though ricotta cheese ricotta as they say okay now what i like to do here is put this the filling whatever you're using right in the middle i like to put it right in the middle okay then we got our mozzarella put that right on top careful now you don't want to get it where you're going to be folding the dough over because it'll prevent it from sealing up so you want to be real careful with this you can even squeeze it like that if you want to put it on top it's all going to melt in the inside anyway okay that's looking so nice okay now same thing i know i'm showing you from the wrong angle but fold it over crimp it closed same as the others and boom what ten minutes five ten minutes we've got three beautiful calzones made um what we're gonna do is we're gonna take them let me finish crimping this one closed before we get ahead of ourselves worst thing i do is get ahead of myself and skip a step all right use our fork make sure it's nice and crimped we're not cutting a hole in it you just want to make sure you got the overlapped part of the dough crimp it crimp and crimp it there our little hole and wait how are we going to know which one's which again oh that's right we're going to take a little piece of pepperoni stick it right out of here and when we're done we're going to know exactly what we got there okay i think we ran out of parchment paper let's see i think we got just enough to do this one here okay so again put our parchment paper down at our calzone now there's one more step that's real important when we're doing this okay let's tear this we can cut you can cut your paper really down to size you don't need to work with such a big piece of paper now what we're going to do here is remember that egg wash you remember the egg wash take our egg wash and we're just going to give a little coating right over the top just paint it nice and clear what it's going to do is going to make it give it a really beautiful beautiful brown uh consistency not consistency finish on the outside it's just going to bake up really pretty all right if you're going to be cooking going through all this process might as well make it look pretty so cake it on here all right cover it up there's two and lastly the big guy all right now the beautiful part is that they're different sizes this one's much larger than the other two but they cook for about the same amount of time because it's the same products you know it's not a it's not a it's not science here it's it's just a nice easy oh that's gonna be beautiful okay so as far as egg set up we didn't talk about that grill set up whatever grill you're gonna be using um i've got this thing humming along right at 500 degrees it doesn't have to be 700 degrees whatever i like to go 450 to 500 degrees when i'm cooking these i got my pizza stones in there let me show you how the setup goes and i'll show you how i put these right on the grill okay follow me all right so this is how i set the egg up for these things i've got my expander system in the egg which lifts up the grate a little higher in a dome i have two pizza stones in here now this thing's been burning for about an hour and a half so these pizza stones are really hot so what i like to do now is take my calzones you can see i have them on each on a little piece of parchment paper and just lay them right on the stone this is the beautiful part about working like this okay and now for the big guy gets his own spot right up front all right the last thing just for a little bit of extra flavor just a grate of parmesan on the top makes for a nice little finish on top it looks pretty it gets give it a nice little texture when it's done okay so we got some parmesan and what the heck let's sprinkle a little bit of garlic powder on because you know it's italian food so garlic just goes all right we're gonna let these cook for about five or ten minutes we're gonna check on them they're gonna be nice and brown we're gonna pull that parchment paper out it's gonna be beautiful okay so sometimes we have oopses as you may have noticed in one of my other videos before we had a little oops on this one our big calzone decided it was going to burst open so we've got a little problem but the one thing you want to do is set you're making sure that you're cooking them evenly you want to spin them and make sure they're all getting cooked evenly all right so right now we can even slide the parchment paper out let them cook right on the stone themselves i'm going to leave that one that one doesn't want to come off i don't want that there we go okay we're going to leave that one just the way it is it's a mess but it's still cooking so hey listen i don't hide things all right sometimes it works out great sometimes you have little oopses it happens to all of us okay so i'm not embarrassed by it it happens the dough was i stretched a little bit too thin in one spot i hit it when i was putting it on and it broke so what the other two is still going to be good that one's still going to be good it's still cooking so oh well okay so let's take our calzones off of off of the grill this was not our night here so this one looks good okay that's our cheese one that looks good our pepperoni oops sorry that looks pretty good this one is a disaster it's just a complete disaster but that's okay there's still enough that we're gonna eat it because it's still cooked and it's still gonna be tasty we shut our egg down and here we go aren't they lovely well listen not every single thing we do is a total success all right every once in a while we have a little mishap these two came out beautiful they're a little misshapen you know i probably rushed a little bit more than i should have or whatever but let's let these cool down for a couple minutes because they're just piping hot inside so let's let them cool down we'll come back we'll cut into them we'll enjoy some i'm sure that they taste real good still they may not look the greatest but they're going to taste really good so let's get them cool down for a bit okay so we're back to calzone bloopers 101. this baby here just decided to just burst open on us this one got a little misshapen when i put it on there and this one went wee-wee wait no this one looks good all right so the funny part is they may not look great but i can guarantee you they are going to taste excellent let's cut into one and see what we got here this is the nice one this is just cheese okay oh yeah look how nice inside beautiful airy got the nice mix of cheeses got the dough mixture in there that's looking good now our pepperoni pepperoni okay beautiful again it should be a little puffier looking all right but um you know one thing that happened that i know of here is that the the egg mixture i mixed a little bit too much water into the egg mixture this one we don't really even need to cut to look and see what it looks like inside just look from the top and you can see what it looks like inside it did burst open a little bit but notice how effective our pineapple on top is we still know which one this one is you've got to have a sense of humor folks so anyway this one it's still super edible it's still going to taste great it just looks like i won't say what it looks like all right but the bottoms are nice and brown cooked beautifully on each and every one of them they're beautifully done they're going to be delicious so i'll tell you what i'm going to take a piece of the ugly one and i'm going to eat it let's see oh great sweet the glock has got nice flavor it's really good i mean it looks like you know what it looks like you know what i want to say that's what it looks like but it tastes really good have some fun with it you know this is a great example to show you not every cook goes the way we want it to and we could have started over we could have made a different video but i want you to see that hey we're just like you you know it happens it happens to all of us especially when you're on camera it seems to happen most like that but listen that's going to be a really super tasty calzone again our cheese one our pepperoni hopefully you got some good tips next time i think i'm just going to use straight egg i think i'm not going to mix any water into the egg wash and we'll try that so listen it's a learning experience for me i learn every day i don't make them every day so like i said it's been since high school since i made uh calzones and now it's a long long long long time ago so i hope that you've enjoyed this i hope that yours come out better looking than mine hope they come out equally as good tasting show me what you got tag me in your post captain ron 302 on instagram all right tag me i want to see what you've got going you make some calzones you make some pizzas anything that you see us make here i'd love to see what you're doing with it all right so listen do us a favor hit subscribe on the channel hit like on the video please and if you really want to do us a favor leave us a comment tell us what you think good bad and different tell me about your pizza or calzone mishaps tell me about a mishap you might have had cooking period i'd love to hear about them so thank you very much for tuning in this week i really appreciate it thanks again to fogo charcoal for having me and i hope to see you all back here next week again [Music]

Channel: FOGO Charcoal

Views: 5,214

Keywords: fogo charcoal, charcoal, lump charcoal, natural charcoal, carbon vegetal, grill, grilling, big green egg, kamado joe, weber grill, bbq, recipes, grilled calzone, calzone, italian calzone, how to make calzone

Id: hmUbX5KGz-0

Length: 19min 17sec (1157 seconds)

Published: Sat Sep 12 2020