calzones

We had these for dinner tonight and got a 2 thumbs up from everyone.  The dough was perfect to work with and we talked about all the different kinds of fillings we could use, including things for breakfast.   We will be making a bunch of these and be putting them in the freezer for a quick lunch or snack.  I used what I had on hand, so ours included the turkey, sausage, onion, I made a marinara sauce instead of just using the tomatoes, mozzarella cheese with the egg and pepperoni.  I think the ricotta cheese would be yummy in it!!


Cowboy Calzones
(from The Pioneer Woman Cooks by Ree Drummond)

For the dough:
1 tsp. or 1/2 packet of active dry yeast
4 cups all purpose flour
1 tsp. kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling

1. Pour 1 and 1/2 cups warm water in a bowl and sprinkle in yeast.

2. Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle in olive oil until just incorporated.

3. In a separate bowl, gently stir the yeast/water mixture. Drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.)

4. Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.

For the calzone:

1/2 pound italian sausage
1 pound ground beef
1/2 diced onion
8 oz. can tomatoes and chilies (such as Rotel)
8 oz. whole milk ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Monterey Jack cheese
1 egg, beaten
Salt and Pepper
Olive oil for brushing

1. Preheat oven to 450°F. In a large skillet combine the ground beef, sausage and onion. Brown over medium heat. Drain excess grease. Pour in the tomatoes and chilies. Stir to combine, and cook for 2 minutes. Remove from heat and allow to cool slightly.

2. In a bowl, combine the ricotta, mozzarella, Monterey Jack, and egg. Add a dash of salt and pepper.

3. Add the cooled meat mixture to the cheese mixture and stir gently to combine.

4. 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. 

5. 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 calzone with olive oil.

8. Bake for 12 to 15 minutes, until golden brown. Transfer the calzone to a basket or wrap individually in foil.

Makes 8 calzones