This is a really hearty, good ol' comfort food dish that will fill any hungry tummy. Don't let the yeast in this pizza crust scare you! It's a super easy, fool-proof pizza crust recipe that has never failed me. The beef filling is simple, yet delicious. Served with your favorite salsa and a crisp green salad it's a great meal!
Makes 4 good-sized calzones
3/4 cup warm water (between 110°F and 120°F)
1/2 teaspoon rapid rise yeast
1 cup Bob's Red Mill Organic Unbleached White Fl
1 cup Bob's Red Mill Organic Whole Wheat Flour
1/2 teaspoon kosher salt
2 1/2 Tablespoons extra virgin olive oil, plus more for drizzling in the bowl
Sprinkle the 1/2 teaspoon of yeast over the warm water and set aside. Drizzle a little bit of olive oil in a medium-sized glass bowl and set aside. In the bowl of a stand mixer and using the paddle attachment, measure out and combine the white flour, wheat flour and kosher salt. While mixer is on a very low speed, slowly drizzle in the 2 1/2 Tablespoons of olive oil. Keep mixer on low speed. Now give the water/yeast mixture a stir and then slowly drizzle it in the flour mixture until a ball forms. Take the dough ball and roll it around in the glass bowl with the olive oil so that the dough ball is lightly covered with the olive oil. Cover with a damp towel and place in a away from any drafts to rise for an hour and a half to two hours. While dough is rising, make your filling.
Extra virgin olive oil
1 pound lean ground beef
3/4 cup onion, coarsely chopped
1/2 cup green bell pepper, coarsely chopped
1/2 cup red bell pepper, coarsely chopped
1 large clove garlic, minced
1/2 can (4 ounces) petite diced tomatoes, drained really well
1 egg, beaten
5 ounces ricotta cheese
1/3 cup shredded mozzarella cheese
1/3 cup shredded Monterey jack cheese
1 teaspoon kosher salt
Lots and lots of freshly ground black pepper
Your favorite salsa for serving.
Heat a large skillet over medium-high heat. Drizzle in a little olive oil. Brown ground beef, chopped onion, chopped red and green bell peppers and minced garlic until beef is cooked through. Drain well and return to skillet. Add diced tomatoes and cook for another couple of minutes. Remove from heat and let cool while you make the cheese mixture.
In a large mixing bowl, beat egg. Add ricotta, mozzarella and Monterey jack cheeses and also the kosher salt and lots and lots of freshly ground black pepper and mix well. Now add the meat mixture and combine well. Make sure to taste and adjust the salt and pepper if needed. For us, the fresh ground black pepper was key...the more the better.
Preheat oven to 450°F. To assemble the calzones, divide your dough into four pieces and roll into balls. On a floured surface, flatten and then roll each dough ball into about a 6 to 7-inch circle. Divide filling among one side of each of the four circles, leaving about 1/2 to 3/4 of an inch clear along the edge. Now, fold the other half of the dough over the filling, pinch the edges together and crimp with a fork. Carefully transfer to a parchment paper-lined baking sheet. Bake for 15 minutes. Serve with your favorite salsa and a nice green salad.