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Roxy and Cayenneman's post got me wondering...
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Manana
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PostPosted: Mon Jul 23 12 5:10 am    Post subject: Roxy and Cayenneman's post got me wondering... Reply with quote

Could you take pizza dough and roll it out like the fatty meat. Not quite as thin as pizza dough and put in the muffaletta stuff and roll it like a fatty and smoke it? Would it stay doughy in the middle? or maybe roll the meat and wrap the bread dough around the outside?
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roxy
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PostPosted: Mon Jul 23 12 5:34 am    Post subject: Reply with quote

the dough in a roll up would not cook properly and be doughy.. But it would cook properly if it was only on the outside..
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PostPosted: Mon Jul 23 12 7:17 am    Post subject: Reply with quote

Hmm maybe smoke a pizza fattie & then wrap it in pizza dough & into the oven to crisp the dough?

Might work.

I know people have done something similar with ABT's. Smile
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PostPosted: Mon Jul 23 12 9:12 pm    Post subject: Reply with quote

Mufeletta Calzone Very Happy run your pit at 350-375 to ensure the inside heats thruogh as the outside reaches golden deliciousiness
Cool
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PostPosted: Tue Jul 24 12 2:55 am    Post subject: Reply with quote

Not sure about which posts you are talking about, but I made up some pizza rolls last week, sliced them and cooked them on my Egg. Do you mean something like this? Or am I way off?






http://www.thesmokering.com/forum/viewtopic.php?t=59360
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roxy
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PostPosted: Tue Jul 24 12 3:03 am    Post subject: Reply with quote

That would work for sure Griffin..

How was the dough in the middle of the roll..?
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PostPosted: Tue Jul 24 12 3:08 am    Post subject: Reply with quote

Was actually pretty good. It wasn't raw, but was nice and soft like the middle of a loaf of bread that was freshly baked. I'm not realy good at explaining it. I think that cutting it into 2 inch pieces was what did it. It allowed it to cook some from the top and the bottom, where as a whole roll (not cut up) might have resulted in raw dough. And I liked how just a bit of the sauce and cheese melted out of the bottom and left a little crust. Tasty for sure, but I think next time I'll make the rolls with a smaller diameter and use it as an appetizer instead of a dinner.
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Manana
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PostPosted: Tue Jul 24 12 3:11 am    Post subject: Reply with quote

Griffin wrote:
Not sure about which posts you are talking about, but I made up some pizza rolls last week, sliced them and cooked them on my Egg. Do you mean something like this? Or am I way off?






http://www.thesmokering.com/forum/viewtopic.php?t=59360


this is something along the lines of what I'm talking about only with the muffaletta ingredients. I love muffaletta's and I'm not sure I'd like the sausage and bacon mixture in with it. So I was thinking of a fattie without the fattie outside.
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Teleking
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PostPosted: Tue Jul 24 12 5:38 am    Post subject: Reply with quote

Griffin wrote:
Not sure about which posts you are talking about, but I made up some pizza rolls last week, sliced them and cooked them on my Egg. Do you mean something like this? Or am I way off?






http://www.thesmokering.com/forum/viewtopic.php?t=59360


Local pizza joint (Amato's) have these on the menu called "little studies". I have made them and keep the sauce for dipping as it just runs out the bottom during the cook.
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GF
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PostPosted: Tue Jul 24 12 9:54 am    Post subject: Reply with quote

Manana, I've had good luck stuffing pizza dough.
I don't roll it up, just fold over to close it, cooks evenly.
I'll look for pics. Smile
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PostPosted: Wed Jul 25 12 2:32 am    Post subject: Reply with quote

Wouldn't one with the dough folded over be called a Calzone, and one with the dough rolled up be a Stromboli?
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Manana
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PostPosted: Wed Jul 25 12 3:31 am    Post subject: Reply with quote

bud-wie-ser wrote:
Wouldn't one with the dough folded over be called a Calzone, and one with the dough rolled up be a Stromboli?


yes.Technically isn't a fattie just a meat loaf?

What I was asking about I think would lean more towards stromboli.
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Remmy
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PostPosted: Wed Jul 25 12 3:44 am    Post subject: Reply with quote

Holy crap, Griffin. Good stuff!
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GF
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PostPosted: Wed Jul 25 12 9:04 am    Post subject: Reply with quote

Manana, here is what I was talking about.


I'm sure you can work out a muffaletta version. The idea sounded so good I picked up the fixins to try it myself. Very Happy

Good luck with yours, I'll post results, good or bad when I try it.
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Manana
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PostPosted: Wed Jul 25 12 9:27 am    Post subject: Reply with quote

That's what I'm talking about! What kind of dough did you use?
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GF
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PostPosted: Wed Jul 25 12 10:01 am    Post subject: Reply with quote

Manana, pre-made pizza dough from the grocery store. Wink
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PostPosted: Thu Jul 26 12 1:57 am    Post subject: Re: Roxy and Cayenneman's post got me wondering... Reply with quote

Manana wrote:
Could you take pizza dough and roll it out like the fatty meat. Not quite as thin as pizza dough and put in the muffaletta stuff and roll it like a fatty and smoke it? Would it stay doughy in the middle? or maybe roll the meat and wrap the bread dough around the outside?

Would those ingredients include that olive spread, salami, and what else? This sounds interesting.
The next thing you need to do is start making your own sausage. The quality when you make your own is so much better. Plus you get to experiment and add new ingredients.
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Manana
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PostPosted: Thu Jul 26 12 2:02 am    Post subject: Re: Roxy and Cayenneman's post got me wondering... Reply with quote

joelocalguy wrote:
Manana wrote:
Could you take pizza dough and roll it out like the fatty meat. Not quite as thin as pizza dough and put in the muffaletta stuff and roll it like a fatty and smoke it? Would it stay doughy in the middle? or maybe roll the meat and wrap the bread dough around the outside?

Would those ingredients include that olive spread, salami, and what else? This sounds interesting.
The next thing you need to do is start making your own sausage. The quality when you make your own is so much better. Plus you get to experiment and add new ingredients.


Yes it would include the olive spread and all of it. Might have to make the spread with a little less liquid though...not sure would have to try it first.
I do want to do sausage and cured meats..mainly BACON!!! but I'm trying to get to know my smokers a little better first. Also I'm thinking I'll try bacon during the winter as it only gets down into the 40's here usually and that way I don't have to figure out a way to keep the meat cool while smoking it.
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Buckru
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PostPosted: Thu Jul 26 12 3:44 am    Post subject: Reply with quote

I've done something similar to what Griffin posted, but for breakfast. Laid out crescent roll dough into a rectangle on wax paper. Spread pan sausage and cheddar cheese over the dough. Roll into a log like a cinnamon roll log and cut into rounds like Griffin did. I bake these in the oven as it's a duck hunting buds and mine food for the morning hunt.

Buck
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PostPosted: Fri Jul 27 12 8:32 am    Post subject: Reply with quote

Manana, GREAT idea you had!
Tried it tonight, worked very well. Very Happy




I would have cooked it a while longer, but some crazy t-storms started rolling in. Sad
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