Beefy Calzones Recipes

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.

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 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.

BEEFY CALZONES

Steps:

• 1. In large skillet, over medium-high heat, cook beef, onion, pepper and garlic until beef is no longer pink, stirring to break up meat; drain.
• 2. Keep warm.
• 3. In small skillet, over medium heat, heat tomato sauce, steak sauce and italian seasoning to a boil.
• 4. Reduce heat to low; simmer 5 minutes or until slightly thickened.
• 5. Stir 1 cup tomato sauce mixture into beef mixture; set aside.
• 6. Keep remaining tomato sauce mixture warm.
• 7. Unroll pizza dough from 1 package; divide into 4 equal pieces.
• 8. Roll each piece into a 6 inch square; spoon 1/3 cup reserved beef mixture onto center of each square.
• 9. Top with 1/4 cup cheese.
• 10. Fold dough over to form triangle.
• 11. Press edges together, sealing well with tines of fork.
• 12. Place on lightly greased baking sheets.
• 13. Repeat with remaining dough, filling and cheese to make a total of 8 calzones.
• 14. Bake at 400 for 20 minutes or until golden brown.
• 15. Serve with warm sauce.
• 16. Garnish as desired.
• 17. Makes 8 servings.