BBQ Pull-Pork Calzone

BBQ Pull-Pork Calzone

Pull-pork is one of my favourite 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 in warm (110 degrees F) water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 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 BBQ to 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 favourite 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.

Preheat your BBQ to 420 degrees F. (I like to use a pizza stone to bake pizza and calzone, so if you have one, throw it on the BBQ while it’s pre-heating) I place my pizza stone on top of my heat deflector on my Kamado Joe BBQ. On the Big Green Egg I place the stone on top of the Plate setter.

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 enjoy!

Pictures to follow!