Beef Calzones Recipes

REAL ITALIAN CALZONES

Steps:

• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
• Preheat oven to 375 degrees F (190 degrees C).
• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

BEEF AND CHEESE CALZONE

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12-inch circle.
• Layer beef, onions, mushrooms and cheeses on half of crust to within 1 inch of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits in top.
• Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting into wedges. Serve with mustard.

EMPANADAS DE PIZZA

Steps:

• Prepare empanada dough according to the recipe . Cover with plastic wrap and let rest for 10 minutes.
• Grate the mozzarella and cheddar cheeses and place them in a medium bowl. Add half of the Parmesan cheese and 1/2 cup of the marinara sauce and mix well.
• Preheat the oven to 400 F. Divide the empanada dough into about 20 small pieces (approximately 50 grams each) and gently roll each piece into a ball.
• On a lightly floured surface, take 1 ball of dough and roll it out into about a 4- to 5-inch diameter circle. Place 1 tablespoon of the cheese filling and one pepperoni (or another filling of choice) on the middle of the dough circle. Gently fold the circle in half to form a half-moon shape, sealing the edges firmly together with your fingers. Fold the edge over itself decoratively (see how to fill and shape empanadas ).
• Place the empanada on a cookie sheet. Repeat with remaining balls of dough.
• Mix egg yolk with 1 tablespoons water. Lightly brush egg mixture over tops and sides of the empanadas. Sprinkle empanadas with remaining grated Parmesan cheese.
• Place empanadas in the oven and bake until puffed, shiny, and golden brown-about 20 to 25 minutes.
• Serve warm with marinara sauce for dipping.

EASY CALZONE RECIPE

Steps:

• Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
• Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
• Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
• Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

BEEF CALZONE

Steps:

• In skillet over medium heat cook beef, breaking up with spoon for 5 minutes or until no longer pink.
• Drain off any fat.
• Add onion, garlic, green peppers, mushrooms, basil, salt and pepper.
• Cook for 5 minutes or until onion is softened.
• Stir in carrot and tomato sauce and set aside.
• On floured surface roll dough into 4 (8") circles.
• Divide filling over half of each circle and sprinkle with cheese.
• Fold dough over and pinch to seal.
• Sprinkle baking sheet with cornmeal.
• Place calzones on top and dust with flour.
• Bake in centre of 425 oven for 20 minutes or until golden.

BEEF CALZONES RECIPE

Steps:

• Preheat oven to 425°. Heat 1 Tbsp. olive oil in a small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, Italian seasoning, ½ tsp. salt and ¼ tsp. pepper. Simmer for 15 minutes. Remove from heat. Stir in basil. Set aside.
• Heat remaining 1 Tbsp. olive oil in a large skillet over medium high. Add ground chuck and cook, breaking into pieces, for 6 minutes, or until browned. Drain. Return meat to the pan. Add mushrooms, onions, pepperoni, and remaining 3/4 tsp. salt and ¼ tsp. pepper. Cook, stirring occasionally, until mushrooms are tender, about 6 minutes. Remove from heat and stir in ¾ cup tomato mixture.
• Divide dough into 4 pieces, 4 oz. each. Roll each into a 7-inch circle. Spoon ¼ meat mixture (about ½ cup each) and ¼ cup mozzarella on to half of a circle. Moisten edges with lightly beaten egg, fold dough over and crimp to seal edges. Cut 3 small slits in the top. Repeat with remaining ingredients.
• Transfer calzones to a parchment-lined baking sheet and lightly brush with egg. Bake at 425° for 20 minutes or until golden brown. Serve with remaining tomato mixture.

PIZZA BEEF CALZONES

Steps:

• Heat the oven to 450°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pizza sauce. Set aside.
• In large bowl, stir Bisquick mix, water and oil until dough forms (add additional tablespoon of water if needed). Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape dough into a ball; knead about 5 times or until smooth.
• Divide dough in half. Press or roll each half into 12-inch round. On ungreased cookie sheet, place each dough round. Top half of each round with cheese and beef mixture. Fold the other half of each over filling; press with fork to seal.
• Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets to cutting boards. Cool 5 minutes. Cut each calzone into 5 wedges.