Cowboys may like calzone because they are quick and easy to eat on the run but so do us civilian folk , especially busy civilian folk!!
A calzone is like a pizza pocket or turnover. In Italian it actually means “stocking” or “trouser”. Not really sure how it resembles a stocking or trouser but oh well!
The great thing about calzone is they can be eaten out of hand or with a knife and fork. They freeze well so they are perfect for a quick snack or lunch for someone.
The recipe made more than our reduced size family could eat so after baking and cooling I wrapped them individually and tossed them in the freezer. When you are ready for a quick snack, lunch or dinner just zap them in the microwave!
I used Pioneer Women’s pizza recipe which is a good one. I makes enough dough for two pizzas or a batch of calzone and a pizza or two batches of calzone! I used half for the calzone and then saved the other half in the refrigerator (can be refrigerated for up to 3 days) for pizza.
The inside is filled with a mixture of hamburger, tomato and three kinds of cheese – yum. You could get creative with your filling even using leftover chicken, pepperoni or vegetables. Whatever you like to eat on pizza!
We’ve already made these twice at our house and I’m sure we’ll be making them again, next time I will experiment with the fillings a little bit!
Please excuse my poor photos. It was late, dark and we were really hungry and in a hurry!!
- 1 tsp or ½ packet active dry yeast
- 1½ C warm water
- 4 C all-purpose flour
- 1 tsp kosher salt
- ⅓ C extra virgin olive oil, plus more for drizzling
- ½ lb. hot breakfast sausage (I used mild)
- 1 lb. ground beef
- ½ onion, finely diced
- 1 - 8 oz. can tomatoes and chilies (Rotel brand)
- 8 oz. whole milk ricotta cheese
- ½ C grated mozzarella cheese
- ½ C grated Monterey Jack cheese
- 1 egg, beaten
- salt and black pepper
- 1 recipe pizza crust (1/2 of above recipe)
- olive oil for brushing
- Yield: 2 pizza crusts
- In a mixing bowl, pour the yeast over 1½ cups of warm water, stirring gently
- In a separate bowl, combine the flour and salt
- Using an electric mixer on low speed, drizzle in the olive oil until just incorporated
- Add the yeast mixture to the flour mixture, mixing until the dough forms a ball. (You can also do this by hand.)
- Drizzle a little olive oil into a clean bowl
- Toss the ball of dough in the bowl and turn over to coat in oil
- Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
- Divide the dough in half, then using your hands, stretch the dough to the desired shape, pressing it into an oiled pan with your fingers
- The thinner the better
- The surface of the dough should be lumpy from finger marks
- The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months
- Preheat oven to 450 degrees
- In a large skillet combine the sausage and hambuger with the onion
- Brown and drain off extra grease
- Pour in the tomatoes and chilies
- Stir to combine, and cook for 2 minutes
- Remove from the heat and allow to cool slightly
- In a bowl combine the three cheeses and the egg
- Add a dash of salt and pepper
- Add the cooled meat mixture to the cheese mixture and stir to gently combine
- Divide the pizza dough into 8 equal size balls
- With a rolling pin on a floured surface, roll each ball into a 6 inch circle
- Place one eighth of the meat/cheese mixture in the middle of each circle
- Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside
- Press a fork along the edge to seal closed then transfer the calzone to a greased baking sheet Repeat with the remaining dough and filling
- Brush the top of calzone with olive oil
- Bak for 12-15 minutes until golden brown