1/3cupextra virgin olive oilplus more for drizzling
Cowboy Calzone
1/2lb.hot breakfast sausageI used mild
1lb.ground beef
1/2onionfinely diced
8 oz.can tomatoes and chiliesRotel brand
8oz.whole milk ricotta cheese
1/2cupgrated mozzarella cheese
1/2cupgrated Monterey Jack cheese
1eggbeaten
salt and black pepper
Instructions
Pizza Crust
Yield: 2 pizza crusts
In a mixing bowl, pour the yeast over 1 1/2 cups of warm water, stirring gently
the bowl of a stand mixer, combine the flour and salt Add in olive oil and mix to incorporate.
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. Add dough to bowl, cover and let rise for 1-2 hours. It can also rise, covered in the refrigerator for up to 2 days.
If you only need half of the dough, he 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
Beef Calzone
Preheat oven to 450 degrees
In a large skillet combine the sausage and hambugrer with the onion. Cook until browned and then drain off grease
Pour in the tomatoes and chilies and stir to combine Cook for 2 minutes.
Remove from the heat and allow to cool slightly
In a bowl combine the three cheeses and the egg, 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 and bake for 12-14 minutes until golden brown.
Notes
Rapid rise yeast will work fine also, just delete the step where you proof the yeast in the water and just add all the ingredients in together.Calzone freeze great. Wrap them individually in plastic wrap and foil and place in the freezer. They will keep for 2-3 months. When you are ready for a quick snack, lunch or dinner just zap them in the microwave!