Our air conditioning unit is not working and that means we are really trying to beat the heat. Here is the perfect recipe for all the outdoor enthusiasts who love to grill. These are the perfect calzones for adults or kids. I always double up on ingredients to have plenty for leftovers or the freezer. This recipe is so easy and delicious I’m tripling it the next go around, seriously. The dough is perfect and reminds me a of a healthy hot pocket. In fact, I know the stuffing options are endless. That is exactly why I created six vegetarian out of the sixteen for myself. Yummy goat cheese and veggies are to die for. Go for skim ricotta if you don’t have access to goat cheese. Even cottage cheese would be fantastic. Here’s the scoop, make the dough ahead of time and create an assembly line for the dough rolling and filling. Enlist helpers if you have any:)
You’ll preheat your grill to high and use your top grate away from direct heat or you’ll turn off one side of your grill and keep the other side on high. This will ensure the perfect crust without burning. Enjoy your summer time grilling with a stuffed calzone with your favorite meats, vegetables, cheese or go for black beans and corn just like quesadillas. I’m trying alfredo and chicken the next go around. I hope to grill breakfast calzones and take them on our camping trips!
The meat and cheese calzones freeze well. Veggie calzones produce more liquid which result in a soggier product. However, a meat and cheese calzone with one veggie, like can mushrooms or black olives would freeze just fine. Enjoy calzones all summer if you grill a bunch at a time! They make fantastic quick lunches.
Calzone Dough Recipe:
- 1 1/4 cups warm water
- 2 teaspoons yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, honey and oil. Add the flour and mix until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.
- Shape the dough into a ball and place in a lightly greased bowl and cover with sprayed plastic wrap. I like to place my dough in a plastic shoe box. Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.
Directions
- Divide the crust dough into 8 small balls. Roll out into a 6-inch round on a lightly floured surface.
- Cover with 1 tablespoon sauce, along with whatever toppings.
- Sprinkle some cheese on top, then fold the dough over the toppings and crimp the edges together {I use a fork}.
- Grill over indirect heat for 8-10 minutes, or until the dough has cooked through and cheese has melted.
- Cool completely and freeze leftover calzones. Thaw, reheat in a toaster oven if desired.
Adapted from $5 dinners
How will you stuff your grilled calzone?