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Grilled Calzones

Source of Recipe

From "The Tailgater's Cookbook" by David Joachim


Recipe Introduction

"If you keep the heat low, a covered kettle grill can double as an oven. These calzones are made just like the ones you get from pizza shop ovens, but on the grill. I use refrigerated pizza dough for convenience; if you have a favorite dough, go ahead and use that. I also use provolone cheese in place of the more common mozzarella. Plain ol' sliced provolone and deli ham work fine here."

List of Ingredients

◦  ½ pound smoked ham, finely chopped
◦  ½ pound provolone cheese, finely chopped
◦  2 cups ricotta cheese
◦  ½ cup grated Parmesan cheese
◦  1 tsp Italian seasoning
◦  2 (10-ounce) cans refrigerated pizza dough
◦  2 cups Basic Tomato Sauce or your favorite tomato sauce (optional)


Recipe

◦ Before You Go:
Mix together ham, provolone, ricotta, Parmesan, and Italian seasoning in large bowl. Spoon into large zipper-lock bag and chill in refrigerator or cooler.

Coat four pieces of foil with cooking spray or oil. Unroll each piece of dough and cut each piece in half to make four squares. Put a square on each piece of foil. Press each square into 9-inch circle of even thickness on foil. If dough looks irregular, wad it up into a ball and re-press into a circle. Coat tops of dough with spray or oil. Stack up, then wrap in plastic and lay flat in top of cooler. (You could do all this prep at the tailgate, but I like to do it ahead.)

◦ When You Get There:
Remove filling from cooler 20 minutes before grilling. Put tomato sauce, if using, in small saucepan over low heat to keep warm.

Heat grill to medium-low (more on the low side) and let rack get good and hot.

Mound one-fourth of filling onto one side of each round of dough. Pull dough over filling and seal edges with your fingers. Coat tops with cooking spray or oil. Brush and oil grill rack. Carefully invert each calzone onto grill rack and remove foil, in batches if you have a small grill. Cover and grill until nicely browned, 2 to 4 minutes per side, flipping once with a long spatula. Watch; these brown quickly. Remove to a cutting board and rest 5 minutes. Serve whole or cut in half on diagonal with tomato sauce on side for dipping.


Makes 4 medium calzones
(enough to feed 8 people or 4 really hungry fans)