Artisan Bread Ideas - Calzone

Ever had a calzone? Ever had a calzone made with artisan bread and cooked on the Big Green Egg? Why not? it's just an inside out pizza! Prep your dough as you would for pizza, only halve your dough ball before rolling it out to rise.

Fill one half of the calzone with the innards of your choice, keeping the toppings and sauce at least 1/2" from the edges. Pour a little warm water in a bowl and using your finger, apply the water to the 1/2" edge you left. Now flip the top half over the toppings, press to seal the edges using a fork.

Slide your calzone onto the pizza stone and cook until golden brown. Again, 450 degrees is your target temperature for breads and pizzas.