Cowboy Calzones

Recipe type: Main Dish
Pizza Crust
  • 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
Cowboy Calzone
  • 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
Pizza Crust
  1. Yield: 2 pizza crusts
  2. In a mixing bowl, pour the yeast over 1½ cups of warm water, stirring gently
  3. In a separate bowl, combine the flour and salt
  4. Using an electric mixer on low speed, drizzle in the olive oil until just incorporated
  5. Add the yeast mixture to the flour mixture, mixing until the dough forms a ball. (You can also do this by hand.)
  6. Drizzle a little olive oil into a clean bowl
  7. Toss the ball of dough in the bowl and turn over to coat in oil
  8. 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.
  9. 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
  10. The thinner the better
  11. The surface of the dough should be lumpy from finger marks
  12. 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
  1. Preheat oven to 450 degrees
  2. In a large skillet combine the sausage and hambuger with the onion
  3. Brown and drain off extra grease
  4. Pour in the tomatoes and chilies
  5. Stir to combine, and cook for 2 minutes
  6. Remove from the heat and allow to cool slightly
  7. In a bowl combine the three cheeses and the egg
  8. Add a dash of salt and pepper
  9. Add the cooled meat mixture to the cheese mixture and stir to gently combine
  10. Divide the pizza dough into 8 equal size balls
  11. With a rolling pin on a floured surface, roll each ball into a 6 inch circle
  12. Place one eighth of the meat/cheese mixture in the middle of each circle
  13. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside
  14. 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
  15. Brush the top of calzone with olive oil
  16. Bak for 12-15 minutes until golden brown

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This entry was posted in Pizza.

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