The first time we grilled a calzone on a pizza stone, we had no idea how amazing it would taste. It’s a delicious crowd pleaser that can be served hot off the grill or made ahead of time and served at room temperature. You’ll enjoy it as next-day refrigerator leftovers, too.
This Steak and Cheese Calzone is a family favorite. Sharp provolone cheese, sliced rib-eye steak, mushrooms, and roasted peppers combine to form an incredible filling. We add smoked paprika to complement the wood smoked flavor of the grill. This is a perfect calzone recipe for your pizza stone!
Steak and Cheese Calzone Ingredients:
- Pizza Dough
- Button mushrooms – sliced and lightly sautéed
- Roasted red peppers-sliced
- Rib eye steak-grilled and sliced thin (about 1 lb.)
- Provolone cheese – four slices
- Smoked or hot paprika
- Salt and pepper
- Olive oil
(Makes two medium calzones)
Pre-heat your pizza stone. Roll out the dough into an oval or surfboard shape. Prepare your pizza dough for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the pizza stone.
Combine the sliced steak, roasted red peppers, sautéed mushrooms in a bowl and mix well. Spoon the filling on the calzone dough, top with provolone cheese and good sprinkle of paprika. Leave enough room at the edge to seal the calzone.
Fold the dough over the toppings. To seal the edges, pinch and pull the dough with your fingers, all the way around. Gently pick up the calzone, and transfer it to a cookie sheet or pizza peel sprinkled with cornmeal.
Carefully place the calzone onto the pizza stone, being careful not to touch the pizza stone, as it is very hot. Replace the lid of the grill, and after approximately 7-10 minutes, flip the calzone using grill tongs. Again, replace the lid of the grill, and grill another 7-10 minutes. Use grill tongs to place the calzone on a plate and let it rest for 5 minutes. Cut and serve hot!