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Cowboy Calzone

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!
Course Main Dish
Prep Time 20 minutes
Cook Time 10 minutes
rising time 1 hour
Total Time 30 minutes
Servings 8 servings
Author Leigh Anne Wilkes

Ingredients

Pizza Crust

  • 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

Cowboy Calzone

  • 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

Instructions

Pizza Crust

  • 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

Cowboy Calzone

  • 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