Cowboy Calzone is the perfect meal on the go and are filled with a delicious meat and cheese mixture that is sure to satisfy the cowboys in your life!
Cowboys may like calzone because they are quick and easy to eat on the run but so do us regular folk , especially busy regular folk!!
What is a calzone?
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 inside is filled with a mixture of hamburger, Italian sausage, tomato and two 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!
How to Make Cowboy Calzone
- Mix up one batch of pizza dough and let it rise according to the directions, about one hour.
- Use a combination of hamburger and mild Italian sausage for the meat filling. You can use all hamburger if you prefer. You can also use any leftover meat you may have in the fridge. Shredded chicken or shredded beef both work great. I used a combination of Monterey Jack and Mozzarella cheese but you can get creative with your cheeses too.
- Divide the dough into eight pieces and roll each piece out into a circle.
- Place 1/8 of the meat and cheese mixture onto half of the dough. You can really pile it up!
- Fold the other half of the dough over the top of the meat mixture so that your edges line up.
- Roll the edges together or use a fork to press into the edges of the dough to close the calzone.
- Give them a light coat of olive oil and a sprinkle of coarse salt for extra flavor before baking.
- Preheat oven to 450 degrees F and place the calzones on a baking sheet. Bake for about 12 minutes or until golden brown.
Can I Freeze Calzone?
They freeze wonderfully. 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!
Some other easy dinner ideas you might enjoy:
Cowboy Calzone Recipe
- 1 tsp or 1/2 packet active dry yeast
- 1 1/2 C warm water
- 4 C all-purpose flour
- 1 tsp kosher salt
- 1/3 C extra virgin olive oil plus more for drizzling
- 1/2 lb. hot breakfast sausage I used mild
- 1 lb. ground beef
- 1/2 onion finely diced
- 1 – 8 oz. can tomatoes and chilies Rotel brand
- 8 oz. whole milk ricotta cheese
- 1/2 C grated mozzarella cheese
- 1/2 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 1 1/2 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