Beef and Tomato Calzone Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Pizza

Beef and Tomato Calzone

From Dorothy McNett's recipes at

1 recipe pizza crust (see recipe)

4 cloves garlic
2 tablespoons olive oil
1/2 to 3/4 pound lean ground beef
2 green onions, finely chopped
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon dried oregano leaves
1 tablespoon tomato paste

1 package Just Dried Tomatos
1 tablespoon olive oil
2 cloves minced garlic
1/2 cup water

1/2 cup feta cheese, broken into small cubes
fresh basil leaves, snipped

Prepare dough, set aside. In saute pan, cook garlic in oil until tender. Add beef and break into very small pieces, cook and stir until meat is done. Add green onions, salt, pepper, oregano, and tomato paste and cook a few minutes to evaporate any remaining liquids. Set aside to cool a bit. In meantime, heat remaining olive oil and cook garlic 30-40 seconds to soften. Add broken dried tomato pieces and water, cooking about 5 mintues to make a fairly thick sauce.
Preheat oven to 500 degrees. To assemble, roll out the dough, sprinkling with flour or corn meal as you work, into a circle about 15-16 inches for a large sized calzone. Place on lightly oiled pizza pan or other baking pan, dusted with corn meal. Spread with about 1 cup of the meat mixture on half of the circle, leaving a border. Add some of the tomato mixture, and dot with feta cheese. Fold over the other half, and then fold the edge over and crimp it with the tines of a fork. Brush with olive oil, sprinkle with coarse sea salt. Turn down the oven to 400 degrees. Bake 30-40 minutes, or until nicely browned.

Recipe created 2000-01-25.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.