+
General Discussion

calzone on the George Foreman Grill

Erika | May 14, 200311:18 AM     3

I admit to being embarrassed at the fact that I own one, but I love it anyway, since dinner has to take less than a half an hour, most nights. I was experimenting with it, and thought about croque monsieurs. It doesn't work that well, since the cheese drips out the sides, but then I thought, what if there were a way of containing the cheese?

So . . . on my "family size" grill, I took a half a pound of pizza dough, and filled it with leftover cooked sausage, sauteed spinach and onions, and some ricotta, herbs, etc., sealed it up, and put it on the grill, sprayed with some Olive Oil from my Misto. In eight minutes, I had a great, crusty, risen-on-the-inside calzone, with a side of marinara heated up in the microwave.

Has anyone else got good filling combinations?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

These Frying Pans Are Fire: Our Favorite Skillets for 2019
Shop

These Frying Pans Are Fire: Our Favorite Skillets for 2019

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Essential Kitchen Utensils and Which Cookware They Work With
Shop

9 Essential Kitchen Utensils and Which Cookware They Work With

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Excellent Instant Pot Accessories to Help You Eat Healthier
Shop

9 Excellent Instant Pot Accessories to Help You Eat Healthier

by Chowhound Editors | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

The 8 Best Pressure Cookers of 2019
Shop

The 8 Best Pressure Cookers of 2019

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

Trending Discussions

2

Whisks

Updated 1 day ago 6 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.