B
BBQ Engineer
Guest
I call this one Calzone Fattie., and I will tell you up front that this was AMAZING! I loved it, and would do this for company. Now to the Qview and details
If you don't use smoked / roasted garlic, you should, because it is really good. I cut the top off of a head, and drizzled it with EVOO. Some sea salt, and a dash of CBP, and it is off to the smoker with ya!
Here is is out of the smoker. It is good on crackers with some cheese too, but I used most of it in the Calzone.
Here are some of the veggies I will use.
I ran the veggies through a hot skillet for a little color and to concentrate the flavor.
I used this sausage. It is one of my favorites. I mixed 3/4 lb of this with 3/4 lb of burger.
Here I am assembling it. I added green and black olives to the above ingredients.
I topped it with this feta cheese I found. Then I threw on some Mozzarella and some Parmesan for good measure.
IT'S BACON!!!!!!!!!!!!!!
First time I have ever done a weave...what do you think?
I added pepperoni to the bacon. My thought was I wanted it to crisp up like the bacon, and I wanted the grease to drip away instead of being trapped inside the fattie. It was a good choice.
Rolled that baby up!
I started with the fattie on some foil so it wouldn't sink through the grate. I later removed the foil so the entire thing could bask in some thin blue apple smoke.
Here it is coming out of the smoker. NICE! />
Here is the dough for the calzone stretched to size.
Rolled up and ready for the oven.
The finished Calzone fattie. It looked great!
Close up of the cut Calzone fattie.
I know what you are thinking...WHERE'S THE SAUCE? Well, I didn't add sauce to the inside because I didn't want it draining out. Instead, Calzone Fattie is served in a pasta bowl on a bed of sauce! YUM!
Building this thing made me big time thirsty...Time for some Turbo Dog.
Thanks for taking this ride with me!
If you don't use smoked / roasted garlic, you should, because it is really good. I cut the top off of a head, and drizzled it with EVOO. Some sea salt, and a dash of CBP, and it is off to the smoker with ya!
Here is is out of the smoker. It is good on crackers with some cheese too, but I used most of it in the Calzone.
Here are some of the veggies I will use.
I ran the veggies through a hot skillet for a little color and to concentrate the flavor.
I used this sausage. It is one of my favorites. I mixed 3/4 lb of this with 3/4 lb of burger.
Here I am assembling it. I added green and black olives to the above ingredients.
I topped it with this feta cheese I found. Then I threw on some Mozzarella and some Parmesan for good measure.
IT'S BACON!!!!!!!!!!!!!!
First time I have ever done a weave...what do you think?
I added pepperoni to the bacon. My thought was I wanted it to crisp up like the bacon, and I wanted the grease to drip away instead of being trapped inside the fattie. It was a good choice.
Rolled that baby up!
I started with the fattie on some foil so it wouldn't sink through the grate. I later removed the foil so the entire thing could bask in some thin blue apple smoke.
Here it is coming out of the smoker. NICE! />
Here is the dough for the calzone stretched to size.
Rolled up and ready for the oven.
The finished Calzone fattie. It looked great!
Close up of the cut Calzone fattie.
I know what you are thinking...WHERE'S THE SAUCE? Well, I didn't add sauce to the inside because I didn't want it draining out. Instead, Calzone Fattie is served in a pasta bowl on a bed of sauce! YUM!
Building this thing made me big time thirsty...Time for some Turbo Dog.
Thanks for taking this ride with me!
oints1: