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© Ferrellgas, L.P.
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All-purpose flour for dusting
1 C cooked and crumbled fresh Italian sausage
1/2 C ricotta cheese
1/4 C grated Pecorino Romano cheese
1/3 Cartichoke hearts (jarred or canned)
3 T chopped sun-dried tomatoes
Zest of 1 lemon
2 T freshly squeezed lemon juice
Recipes taken from
Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill
by Karen Adler and Judith Fertig. Available from Running Press, a member of The Perseus Books Group. Copyright © 2014.
Prepare a medium-hot fire in your grill.
When ready to grill, divide the dough into 4 portions.
Roll them into rounds about 6 inches in diameter on a lightly floured surface.
In a food processor bowl, combine the sausage, ricotta, Romano, fontina, artichoke hearts, sun-dried tomatoes, lemon zest, and lemon juice.
Pulse to combine.
The mixture should be chunky.
Spoon equal amounts of the mixture into the center of each circle of dough, spreading to within 1-inch of the edge.
Fold over each circle of the dough to form a half-moon.
Crimp the dough edges to seal in the stuffing.
Place the calzones directly on the grill grates or on a hot cast iron griddle and grill for about 3 minutes per side, until nicely browned.
Serve at once.
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Recipe and photo courtesy of Ocean Garden Products, Inc.
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