Pull-pork Calzone

Pull-pork is one of my favorite thing to cook on my BBQ's. But have you ever wonder what to do with all them left over pull-pork. Well I was wondering the same thing till my wife came up with the wonderful ideal of making Calzone with the left over's. So I like the ideal so much that I decided to make it for supper today. If you are not in the mood or in a hurry you can use store purchased pre-made pizza dough.

P.S. You can also make this into a pizza using a pre-made pizza crust if you're in a rush!

First step making the dough!

Directions:

pizza dough – homemade or store-bought (enough for 12″ pizza)

Easy Pizza or Calzone Dough recipe:

Ingredients

• 1.5 teaspoon (tsp) active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 1/4 cups pizza flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons white sugar

Directions

1. In a small bowl dissolve yeast and 1/2 cup floor in warm (110 degrees F) water. Whisk then let stand until creamy, about 10 minutes.

1. In a large bowl, combine 1 1/2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. You also can use a Kitchen aid food mixture with dough hook. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, light and preheat your Joe for pizza cooking at 420 degrees F.

TIP: If you want to brown/caramelize your onions by frying them up in a cast iron frying pan on your BBQ while you’re waiting for your dough to rise. You want to do this by melting 2 Tbsp of the butter over medium heat. Add the sliced onions and fry them until very soft and browned, stirring often. This will take approximately 15-20 min. Let the onions cool slightly.

Second Step!

It's now time to stuff your Pull Pork Calzone.

Ingredients that you will need to stuff your calzone:

·        1 – 1 1/2 cups leftover pulled pork

·        1/2 cup leftover homemade BBQ sauce or your favorite BBQ sauce ( I used Diana Chicken and rib Sauce)

·        1 small onion, thinly sliced

·        1/4-1/2 cup mozzarella cheese, shredded

·        1/4 cup Parmesan cheese, shredded

·        5 fresh sage leaves finely chopped

·        2-4 TBSP fresh finely chopped parsley

Egg Wash:

1 large egg mixed with 1 TBSP milk.

Divide your dough into 4 quarters. Working with one quarter at a time, roll the dough into 8″ rounds. Once you have one dough rolled out, start by topping it with 2-4 Tbsp of the BBQ sauce, ensuring that you put it on one half of the dough and leave at least 1/2″ so you can fold the other half of the dough over.

Then top the sauce with the pull-pork, onion, mozzarella and Parmesan cheese, and chopped sage & parsley (only using approximately 1/4 of each).

You now want to use your egg wash and paint the edge with it and dough over and crimp the edges with a fork. Repeat with remaining three portions of dough.

Meanwhile, brush the top with egg wash or with extra virgin olive oil. Make a few small slits in the top of the calzones so that steam can escape from the inside. Place the calzones on your pre-heated pizza stone. Bake for 15 minutes or until the tops are golden brown.

You can serve these with a nice Caesar salad.

Bonne appétit and Happy Grilling!