Saturday, April 16, 2011

Beef Calzone

This is my version of a calzone. It's super easy and super tasty!  Feel free to change things up because this is a dish that is great for adjusting to your taste buds.

First start with the dough. This time I used left over pizza dough I had in the freezer from the week before. Note that if you make your dough fresh for this recipe you will need to let it sit for a few hours.
Use enough dough for a medium-large pizza. We like our crust pretty thin so I don't use as much.

1/2 lb. of ground beef 
1 can of diced tomatoes
1/4 cup of V8 juice
1/3 cup of corn (optional)
Salt and pepper
1 teaspoon of cayenne pepper
1 tablespoon  garlic powder or one clove fresh garlic(chopped fine)
1 teaspoon onion powder
1 medium sized green pepper 
1 small-medium sized white onion
Extra virgin olive oil
1 cup of mozzarella cheese
1 egg

Brown 1/2 lb. of ground beef in a skillet. (You can use any type of protein if you choose or even mix.) Beef or sausage works best with this recipe though.
Drain grease if needed.
Bring heat to low and add 1 can of diced tomatoes to beef.
I like to use the Hunts Diced with Basil, Garlic & Oregano.
Add 1/4 cup of V8 and let simmer. It is best not to cover because you want the liquid to evaporate.
I have a cupboard full of canned corn so I add about 1/3 cup of corn just for the color and the sake of using it up.
Add 1 teaspoon of cayenne pepper, 1 tablespoon garlic powder or one clove fresh garlic (chopped fine), 1 teaspoon onion powder.

While that simmers chop 1 medium sized green pepper and 1 small-medium sized onion.
Saute veggies for about five minutes with a splash of extra virgin olive oil and light salt and pepper.

Grate 1 cup of mozzarella cheese. (I like to use a mixture of mozzarella and white cheddar.)

Set cheese and veggies aside.

Knead dough as needed and start rolling. Make sure that you have extra flour to dust so that it doesn't stick.
(Using wax paper for surface works best because when you are done you will need to move the roll onto a baking sheet.)
Roll dough into an even rectangle. 

Preheat oven to 350 degrees F.

Add peppers and onions as first layer in the center of the rectangle.
Next add beef that has been simmering as second layer on top of veggies. If there is still liquid use a serving spoon with holes and drain before you apply. Some sauce won't hurt but I have discovered if you add too much the bread will get soggy if you have leftovers.

Add cheese as the last layer.

Beat 1 egg. This is to help the dough stick when you are folding.

Brush edges with egg.

Starting in the left corner start pulling dough to center and move around the dough pulling all edges to center. If you like yours thin, as we do, be careful not to rip dough.

Once you have successfully done this transfer the roll to a greased baking sheet crease side down.

Brush the roll with the egg and cut vents in top. If you want you can use extra virgin olive oil.

Bake for 30 - 35 minutes or until golden brown.

Before I take it out I like to add some grated cheese on top and let sit in the warm oven until cheese is melted. 

Let the "calzone" sit for ten minutes and you are ready to serve!

Serve with your choice of vegetable side(s). I like fresh green beans for this bold dish.


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