BEEF CALZONES RECIPE
Provided by Paige Grandjean
Categories Beef
Yield Serves 4 (serving size: 1 calzone)
Number Of Ingredients 14
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.
EASY CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
- Preheat the oven to 400 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
- In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
- When the sausage is cool, stir it into the cheese mixture and set aside.
- When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
- Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
- Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
- Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
- Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
- Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
BEEFY CALZONES
Squares of refrigerated pizza dough are filled with a savory ground beef mixture and mozzarella cheese, then baked and served with tangy tomato sauce.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Brown meat, onion, peppers and garlic in large skillet on medium-high heat; drain. Cover to keep warm.
- Mix tomato sauce, steak sauce and Italian seasoning in small saucepan. Bring to boil on medium-high heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until slightly thickened. Remove 1 cup of the tomato sauce mixture; stir into the meat mixture. Set remaining tomato sauce mixture aside.
- Unroll pizza dough; divide into 8 equal pieces. Roll out each piece on lightly floured surface to 6-inch square. Spoon 1/3 cup of the meat mixture onto the center of each dough square; top with 1/4 cup of the cheese. Fold over dough to form triangles. Press edges of dough together, then press with tines of fork to seal tightly. Place on lightly greased baking sheets.
- Bake 20 minutes or until golden brown. Serve with the remaining tomato sauce mixture.
Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1560 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 11 g, Protein 25 g
CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY
Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.
Provided by Katie Aubin
Categories Dinner
Time 1h40m
Yield 4 serving
Number Of Ingredients 14
Steps:
- Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
- Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
- Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
- After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
- Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
- Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
- Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
- Serve the calzones with marinara sauce for dipping, if desired.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, Sugar 3 grams
BEEFY CALZONES
These calzones are very popular with my kids and DH. I make my own pizza dough and double the sauce to make sure we have plenty for dipping. I also frequently toss in 1 cup of frozen green pepper/ red pepper/ onion blend instead of the onion and bell pepper called for. I have made them with ground beef, but our favorite way is with leftover roast beef. Either way, they're good! These freeze well also.
Provided by Sweet Diva MJ
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, over medium-high heat, cook beef, onion, pepper and garlic until beef is no longer pink, stirring to break up meat;drain.
- Keep warm.
- In small skillet, over medium-high heat, heat tomato sauce, steak sauce & Italian seasoning to a boil.
- Reduce heat to low; simmer 5 minutes or until slightly thickened.
- Stir 1 cup tomato sauce mixture into beef mixture; set aside.
- Keep remaining tomato sauce mixture warm. Unroll pizza dough from 1 package; divide into 4 equal pieces.
- Roll each piece into 6 square; spoon 1/3 cup reserved beef mixture onto center of each square.
- Top with ¼ cup cheese.
- Fold dough over to form triangle.
- Press edges together, sealing well with tines of a fork.
- Repeat with remaining dough, filling & cheese to make a total of 8 calzones.
- Bake at 400* for 20 minutes or until golden brown.
- Serve with warm sauce. Garnish as desired. Serves 8.
Nutrition Facts : Calories 222.8, Fat 14.9, SaturatedFat 7, Cholesterol 60.7, Sodium 494.2, Carbohydrate 4.4, Fiber 1, Sugar 2.9, Protein 17.6
BEEFY SKILLET CALZONE
Number Of Ingredients 9
Steps:
- Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown set aside. Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot. Place 2 toasted bread slices on each of 4 serving plates top with beef mixture.1 Serving: Calories 335 (Calories from Fat 100) Fat 11g (Saturated 3g) Cholesterol 45mg Sodium 1,020mg Carbohydrate 39g (Dietary Fiber 4g) Protein 24g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BEEFY SKILLET CALZONE
Steps:
- Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.
- Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot.
- Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
REHEAT-AND-EAT BREAKFAST CALZONES
Meal prepping for breakfast tends not to include eggs, besides hard-boiled ones, because scrambled or fried eggs don't hold very well in the fridge or freezer. I started thinking about how to solve this problem, and it turns out calzones do the trick. Wrapping a chorizo hash, eggs and cheese filling in my yogurt flatbread dough or store-bought pizza dough creates steam inside, so the filling is gently reheated and feels like you made it fresh, even though these can be made up to 2 to 3 months in advance! Plus, the calzones are great for grab-and-go, whether for adults heading out the door to work or kids heading to school.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 8 calzones, plus additional chorizo hash
Number Of Ingredients 11
Steps:
- Heat a medium skillet over medium heat and add the chorizo. Cook until seared on the first side, about 2 minutes; the chorizo will release its own fat to cook in, but if your skillet is dry, add a splash of oil. Use a wooden spoon to break up the chorizo into smaller pieces and continue to cook until browned all over and cooked through, 3 to 4 minutes. Remove to a paper towel-lined baking sheet.
- Add 1 tablespoon oil to the skillet and reduce the heat to medium-low. When the oil is hot, add the potatoes, bell peppers, onions and 3/4 teaspoon salt. Cook, stirring often, until the potatoes are almost cooked through and the peppers and onions are soft, about 10 minutes. Add 1/2 cup water to deglaze the skillet and continue to cook until the water evaporates and the potatoes are tender but still hold their shape, 3 to 4 minutes.
- Remove from the heat and stir in the parsley and reserved chorizo. Season the hash with more salt to taste. Reserve half of the mixture for breakfast with fried or scrambled eggs and use the remaining mixture to make the calzones. The extra hash can be refrigerated in an airtight container for up to 4 days and reheated in a skillet over medium heat.
- Heat the remaining 1 teaspoon oil in an 8-inch skillet over medium-high heat, swirling the oil to coat the bottom and sides of the skillet. Meanwhile, whisk the eggs and 1/4 teaspoon salt in a medium bowl. When the skillet is hot, pour in the eggs; you should hear a loud sizzle as the eggs hit the hot oil. Cook the eggs for 1 minute, then use a rubber spatula to push the cooked eggs towards the center. You want to cook the eggs more like an omelet rather than breaking them into pieces like scrambled eggs. Continue to gently push the cooked eggs towards the center and allow the liquid eggs to flow underneath to cook through, 1 to 2 minutes. Transfer the eggs to a plate and let cool. Once cool, divide into 8 pieces.
- Lightly flour a clean work surface. Divide the dough into eight 2-ounce pieces. Roll each with a rolling pin into a round measuring about 5 inches. To the center of each round, add 2 tablespoons of the chorizo hash, 1 piece of the egg and 1 tablespoon of the Cheddar. Lift the top of each dough round up and over the filling to create a half-moon shape. It's OK if the top of the dough doesn't meet the bottom edge completely; simply press them together where they meet and then roll the bottom dough over the top to create a seal. Continue to roll the edges together until they are tightly sealed so it looks almost like a rope around the outer edge of each calzone.
- Transfer the calzones to a parchment paper-lined baking sheet. Place in the freezer until frozen, about 2 hours. Store the frozen calzones in a resealable freezer bag for up to 2 to 3 months.
- When ready to bake, preheat the oven to 425 degrees F. Line a second baking sheet with parchment.
- Remove the calzones from the freezer, place directly on the lined baking sheet and lightly brush with oil. Bake from frozen until the dough is cooked through and golden brown (the Yogurt Flatbread Dough will brown all over whereas pizza dough will brown more in spots, like a pizza crust), 23 to 25 minutes. Let cool slightly before serving.
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BEEFY CALZONES RECIPE | MYRECIPES
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5/5 (1)Total Time 43 minsServings 8Calories 367 per serving
- Place a rack in the lowest position in oven and preheat to 450°F. Line 2 large baking sheets with parchment.
- In a large skillet, warm oil over medium-high heat. Add mushrooms; sauté until softened, about 3 minutes. Add meat mix and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Add spinach and 1 cup marinara sauce and cook, stirring, until spinach has wilted, about 2 minutes. Remove from heat.
- On a lightly floured work surface, divide dough in half. Roll one portion into a large oval, about 13 inches wide by 16 inches long. Spoon half of meat filling onto center of dough, leaving a 2 1/2-inch margin around the edges. Top with 1 cup mozzarella. Fold dough in half along the width and seal; transfer to lined baking sheet. Using a sharp knife, make 3 slits on top of dough. Repeat with remaining dough, filling and cheese.
- Bake until crust is golden and filling is bubbling, about 18 minutes. Warm remaining marinara sauce in microwave or in a saucepan over medium-low heat. Remove calzones from oven, slice each into 4 pieces and serve, passing warmed marinara on the side.
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