Once I saw that it was possible, I made sure to set some pizza dough aside the next time we made grilled pizza. It patiently waited in the freezer until we had a night to whip up some filling and try our hand at grilling calzones. Ryan was concerned about flipping the loaded calzones but it worked perfectly and we absolutely loved the result. It's funny how different calzones taste from pizza, something about the crust to toppings ratio. Both are excellent, but there's something fun about eating a pizza pocket once in a while. Whip a batch up these up and enjoy!
Note: the recipe below is just a guesstimation. You can really alter the dough, toppings, etc. to fit the number of calzones you want to make. We only made two and had some leftover filling, which Ryan ate for lunch the next day. Feel free to get creative with your fillings!
inspired by Perry's Plate
-pizza dough (we used half a batch of this to make 2 calzones)
-1 small can tomato sauce
-shredded Italian cheese
-1/2 cup chopped eggplant
-1/2 cup chopped zucchini & squash
-1 portabello mushroom, chopped
-2 cups fresh spinach
-oregano, basil, garlic powder
1. In a skillet over medium heat, saute eggplant, zucchini, and squash until tender. Add portabello mushroom and spinach and continue to cook until spinach is wilted. Stir in tomato sauce. Season with oregano, basil, and garlic powder.
2. Divide dough into two equal pieces and stretch to form circles. On one half of each circle, top with filling. Sprinkle with cheese. Fold empty dough half over the filling and press to seal the edges.
3. Transfer sealed calzones to the grill. Grill over medium heat for 3-4 minutes. Flip and grill for an additional 3-4 minutes.
4. Remove calzones and serve immediately.