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New twist on a calzone - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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New twist on a calzone

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  • New twist on a calzone

    This is a version of a calzone that I found and have been messing with for a few weeks. I wish it had been my idea "Via Tribunali of Seattle" you take and stretch your dough as normal for pizza with the exception of forming the outer crust. Lay it flat and put sauce and whatever fillings you want "i've been adding ricotta" in a cross pattern on top the dough. Once filled you bring edges together and seal where they meet. It ends up looking like a huge star fish, kinda.

    Cook in your WFO at pizza temps, turn like normal and pull out once good and browned the cut into four wedges. The beauty of it is, you end up with four beautiful pockets of goodness that you serve four guests at once. I serve it with our pizza sauce on the side to dip in and it is amazing! My fav is- sauce, ricotta, sausage, onions, banana peppers and cheese.

    The picture attached is from the actual restaurant in Seattle from google.
    Attached Files
    Last edited by hodgey1; 06-17-2014, 05:20 PM.
    Chris

    Link to my photo album:
    https://www.flickr.com/photos/hodgey...7646087819291/

    Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

  • #2
    Re: New twist on a calzone

    Sounds interesting, I am getting some ideas. Thx
    Where can I find logs? I need more!
    Finishing the WFO will come after the barn is completed http://flinthousebarn.co.uk/

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    • #3
      Re: New twist on a calzone

      That is excellent....keep the ideas coming.
      Darin

      I often cook with wine, sometimes I even add it to the food...
      WC Fields


      Link to my build

      http://www.fornobravo.com/forum/f8/4...-ca-20497.html

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      • #4
        Re: New twist on a calzone

        Caught these 2 on a cooking show they looked excellent
        Fig and Mascarpone Calzone
        Fig and Mascarpone Calzone recipe - Everyday Gourmet with Justine Schofield

        Silverbeet and Pancetta Calzone
        Silverbeet and Pancetta Calzone recipe - Everyday Gourmet with Justine Schofield

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