Campfire Calzones Recipes

Steps:

• Heat coals or gas grill for direct heat. Spread butter on 1 side of 2 slices of bread. Place 1 slice, butter side out, on sandwich press. Spoon 2 tablespoons of the pizza sauce onto center of bread. Sprinkle with 1/2 cup of the cheese; top with 3 slices of the salami. Top with other bread slice, butter side out. Close press; trim excess bread if necessary.
• Grill over campfire or on grill 4 to 6 inches from medium heat 8 to 10 minutes, turning once, until bread is golden brown and cheese is melted. Repeat with remaining ingredients. Serve warm with additional pizza sauce.

Steps:

• Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
• In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
• When the sausage is cool, stir it into the cheese mixture and set aside.
• When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
• Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

Steps:

• Get your briquettes hot in the charcoal grill or use campfire coals. Lay the pie iron in the coals to pre-heat it on both sides.
• When the pie iron is hot, remove it from the coals and butter the interior with the margarine, using a cooking brush. Make sure to butter the edges as well, where the two halves of the pie iron clamp together. It will smoke some as you brush on the margarine but that's fine.
• Lay one side of the greased pie iron face up and lay a slice of bread on it, pushing it in a bit to fit. The edges will extend beyond the perimeter of the pie iron slightly but that's okay.
• On the bread, sprinkle on a good bit of mozarella cheese, then layer on about 10-12 thin slices of pepperoni. Next, pour on just a little of the tomato sauce, (use regular tomato sauce if you don't want it spicy), and then top it with a tomato slice. Cover this with another slice of bread and close the pie iron with the greased top half of the unit.
• You will have to compress the pie iron a bit to close it and you'll find that there's a hook attached to the handles to keep it closed while baking in the hot coals.
• Now, lay the pie iron firmly down in the hot coals for TWO MINUTES. Then flip it over and allow it to cook on the second side for TWO MINUTES. Time is pretty critical to avoid burning the calzone.
• At the end of the second two minutes, take the pie iron to where you can open it and extract the calzone to a plate. You can use a butter knife to loosen any stubborn ones. Be careful to not burn yourself -- an adult should do this step of the process.
• With a sharp knife, carefully trim off any burnt edges (the calzone should be golden brown -- adjust your time on subsequent servings to achieve the desired doneness), allow to cool for a couple of minutes and then cut the calzone in half on the diagonal -- serve warm.
• NOTE: You can vary the ingredients all you want -- here are some great variations: You can use 4 small tortillas instead of the bread, with butter or cheese in between layers, 2 flour tortillas and 2 corn tortillas make for a nice flavor and presentation; for different fillings, try canned Skyline Chili and hot dog slices with cheese and fancy mustard; any sort of pizza toppings with pepperoni; thick sausage gravy; scrambled eggs, a canadian bacon slice and syrup, or; blueberry pie filling. Also, vary the cheeses to add more zest -- I like adding freshly grated parmesan to the mozarella sometimes. Hot pepper cheese and Swiss Cheese are also good choices. You are limited only by your imagination on the fillings that you choose -- Enjoy!
• TIP: I like to have all my fillings at room temperature when I begin.

Steps:

• Place pizza stone on grill directly over wood fire. You may need to begin by spreading out the wood if the flames are too tall. Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden.
• Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare. Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices.
• Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more. Transfer pizza to a cutting board and let cool slightly before cutting and serving.