Calzones Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Pizza

Photo of Calzones recipe


From Dorothy McNett's recipes at Ground turkey is light and easy to work with but any lean ground meat will work. These can be baked on baking sheets or they can be slipped onto a hot pizza stone as if making regular pizza. However, the bottom may get quite brown and crispy if using the stone.

1 recipe Pizza Dough (see recipe)

1 teaspoon olive oil
1 pound ground beef, pork, or turkey, or any other ground meat or combinations
3- 4 slices salami, diced
1 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons snipped fresh basil, or 1 teaspoon dried
1-2 tablespoons snipped Italian parsley
1/2 teaspoon dried oregano
1/4 teaspoon cayenne

2 - 3 tablespoons tomato paste
2-3 fresh mushrooms, sliced
more fresh basil
8 oz. shredded gouda or Italian Fontina
crumbled Feta cheese
2-3 tablespoons freshly grated Parmigiano-Reggiano

1 egg, beaten, for the glaze

Prepare the pizza dough and set it aside. In meantime, prepare the filling. In a heavy bottomed saute pan, heat a bit of oil and then cook and stir the ground meat about 2 minutes. Add the diced salami, salt, pepper, basil,parsley, oregano and cayenne and cook until meat is done. Set aside to cool. When dough is ready to use, preheat oven to 425 degrees. Sprinkle a cutting board or pizza peel with flour or polenta. Divide the pizza dough into 2 equal parts and roll each out into 8 - 10 inch circles, adding more flour or polenta as needed to keep from sticking to the board. Brush the two circles of dough with the tomato paste. Sprinkle the cooked meat mixture over one half of each circle, draining any excess liquids as needed. Top with the thinly sliced mushrooms, adding more fresh basil. Top with the cheeses. Fold dough over to enclose the filling. Dampen edges with water and seal firmly with a fork. Carefully transfer each calzone to baking sheet. Brush the tops with the beaten egg and make a couple of small slits in the top with a knife to allow steam to escape. Bake 20-30 minutes until golden.

Note: If using a pizza stone for the baking, make sure the oven and the stone have been heated to 500 degrees.

Recipe created 1997-06-01.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.