Cleaning out the freezer (Margh pizza and calzone)

After recently purchasing my new vacuum chamber and replacing my old sealing method(vac pump/old foodsaver) I've been on a quest to get the frozen bags of meat that aren't air tight out of the freezer. We also had some left over fresh mozz from the other week that needed to be used up. So anyways, the wifey felt like something meatless (which I can't do, need that meat!) so we did a margh pizza and a calzone (first attempt at one of these). So from the freezer I pulled sausage, pepperoni, peppers, and the 2 different sauces.

The Margheritta pizza was the tradional simple tomatoe sauce, fresh mozz, basil, and olive oil drizzled overtop.

For the calzone I sauteed garlic, onion, mushrooms, chiles, green pepper and then stuff it with sauce, swiss, provolone, fresh mozzerella, sausage, and pepperoni. Both turned out very good and glad to get these poorly sealed bags out of the freezer!







Thanks for lookin'!

Bakerstone pizza oven in my weber genesis gasser.
[ame="http://www.amazon.com/Bakerstone-International-Grill-Steel-13-75/dp/B00GJIEBDO/ref=sr_1_1?ie=UTF8&qid=1437491209&sr=8-1&keywords=bakerstone"]Amazon.com: Grill Steel 13.75": Camping Stoves: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41RjZQZ0dpL.@@AMEPARAM@@41RjZQZ0dpL[/ame]

Does a great job and can get all the walls inside it to the same temps with adjustments to the 3 burners. Preheats to 600 in like 15-20min and takes about 30-40min for up to 800ish

I just thought a calzone is a folded over baked pizza.
But to answer your question it seems calzones have their sauce served on the side while a stromboli has it served on top or inside.