Homemade Calzones on the Big Green Egg

If you want to shake up your pizza night, make a calzone!  It's literally all the same ingredients you would use in a pizza.

400-450 degrees, 12-15 minutes, indirect heat, place setter legs down.  Two setups I've used:

• PS, legs up, grate on, pizza stone on grate
• PS legs down, cook directly on PS

1. Roll out your dough to about the size of a pizza.  
2. I used the Big Green Egg calzone mold thingamajig, but I'm learning now i could probably easily do without it.
3. Spread dough over the calzone mold or just lay it flat on a cutting board.
4. Pile all ingredients, starting with the sauce, on one side (see pic below)
5. Fold one side of the dough over the other making a half circle.
6. Dab some water on your fingers and rub onto the dough where you plan the two ends of the dough to meet.  This will help seal the dough together.
7. Poke a few small holes or make a small slit in the top of the calzone to all eliminate air pockets.
8. Cook for about 12-15 minutes.
9. Tip #1:  Parchment paper is my new favorite tool.  Instead of dusting the stone with flour or anything, I start off cooking the calzones (or pizza) on a sheet of parchment paper.  About 3-4 minutes in, I pull the sheet out and discard.  The dough has cooked to a point where it's no longer sticky and will freely move around on the stone.
10. Tip #2:  When  using the calzone maker, you'll have small pieces of excess dough come off.  Use with olive oil and Parmesan cheese and make little bread stick bites for an appetizer.