Campfire Calzones

A grilled calzone stuffed with cheeseburger ingredients.

5 from 1 vote

Campfire Calzones are one of our absolute favourite camping dinners. Super easy to make, very customizable, hearty, and TASTY!

Prep Time20

Cook Time8

Rising time1

Total Time1 28

Course: Main Course

Cuisine: Italian

Servings: Calzones

Calories: 226kcal

Equipment

1 Large, Cast Iron Skillet with Lid

Ingredients

Homemade Pizza Crust Mix

2 ½ cups All Purpose Flour See post for a link to a fantastic Gluten Free recipe
2 teaspoon Instant Yeast
1 ½ teaspoon Salt
1 teaspoon Granulated Sugar

To Use the Mix:

1 cup Very Warm - not hot - Water
1 tablespoon Extra Virgin Olive Oil
Cooking Spray I use olive oil spray

Calzone Assembly:

Pizza Sauce or other sauce of choice
Shredded Mozzarella or other shredded cheese of choice
Toppings of choice See post for some of our favourite combinations

Instructions

Homemade Pizza Crust Mix

Label a medium sized freezer baggie with “Pizza Crust Mix”, the ingredients under “To Use the Mix”, and any of the directions you’ll want to have on hand.
Measure the flour, yeast, salt, and sugar into the baggie. Seal, shake to combine, and allow to settle for a few seconds.
Re-open the baggie, gently press out any excess air and re-seal. Store in a cool, dark, DRY place until ready to use.

To Use the Mix:

Dump the mix into a large mixing bowl, or the bowl of a stand mixer.
Add the warm water and olive oil, stir well with a wooden spoon or silicone spatula to combine.
Dump dough out onto a floured surface - or just work in a large bowl - and knead until soft and smooth, about 3-5 minutes.
You want the dough smooth, but just very slightly sticky. If the dough isn’t a little sticky, add a little water, and knead it in. If it’s TOO sticky, add a small amount of flour.
Once dough is fully kneaded, remove it from the bowl, and spray the bowl with nonstick spray. Place the ball of dough back in the bowl, cover the bowl loosely with plastic wrap, and let the dough rest in a warm place for 1 hour.
Hint: If your car is parked in the sun on a warm day, it makes a GREAT proofing oven!

Assemble the Campfire Calzones

Get a low fire going - whether in the BBQ or a charcoal grill.
Divide dough into 6 equal pieces, then flatten one dough ball into a 6-7" round circle.
Spread the dough round with a bit of sauce, leaving a 1" border around the outside edge.
Sprinkle some cheese over half the sauce, then add some toppings, and finish with more shredded cheese.
Carefully pull the other side of the dough - without toppings - up and over your pile of cheese and calzone toppings, gently stretching the dough to meet the bottom edge. (See post for a pictorial walk through!).
Press the top and bottom edges together, tucking any stray ingredients inside. If the dough isn’t sticking to itself, brush a little water around the edge.
Repeat with as many of the dough balls as you’re looking to cook at once.

Bake the Campfire Grilled Calzones

Spray the preheated pan with a bit of nonstick spray, then add one or two calzones to it.
Spray the tops of the calzones with more pan spray, then cover the pan. Cook over the low fire for 2 minutes.
Once two minutes are up, flip the calzone(s), cover the pan, and cook for another 2 minutes.
Once more, flip the calzones, cover, and continue cooking on the grill grates for another 2 minutes. (6 minutes, total so far).
Flip the calzone(s) one more time, cover, and take the pan off the heat. I’ll usually just set it on gravel nearby.
Allow it to continue cooking in the covered pan for another two minutes, then serve!

Notes

Nutritional Info

Values provided do not include fillings, as the choice and amount of fillings used will impact those values.

Leftovers

Once cooled to room temperature, leftover calzones can be wrapped in plastic wrap - or stored in an airtight container in the fridge for up to 3 days.

Best served reheated. We like to microwave it for 30 seconds or so to get the chill off it, then finish off on it a hot skillet to re-crisp the crust a bit.

Alternatively, you can wrap unused portions of dough in plastic wrap, and store in an airtight plastic baggie in the fridge until you’re ready to make more calzones.

I recommend letting them come up to room temperature before working with them. Whether you’re using this dough recipe or my gluten free version, the room temperature dough will be a lot easier to work with. I’ll usually just set out the portions we’ll use, a couple hours before cooking them.

Nutrition