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Beef Calzones Recipe

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4 from 14 reviews

Delight in these hearty Beef Calzones, an Italian-style turnover perfect for pizza night. Filled with a savory blend of ground beef, mushrooms, pepperoni, and mozzarella cheese, all wrapped in bakery pizza dough and baked to golden perfection.

Ingredients

Tomato Sauce

  • 1 Tbsp. olive oil
  • 2 tsp. chopped garlic
  • 15 oz. tomato sauce
  • 2 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. chopped fresh basil

Beef Filling

  • 1 Tbsp. olive oil
  • 3/4 lb. ground chuck
  • 8 oz. sliced cremini mushrooms
  • 1/2 cup chopped onions
  • 2 oz. sliced pepperoni, quartered
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup tomato sauce mixture (prepared above)

Calzone Assembly

  • 1 lb. bakery pizza dough
  • 2 cups shredded mozzarella cheese
  • 1 egg, lightly beaten (for sealing and brushing)

Instructions

  1. Prepare tomato sauce: Preheat your oven to 425°F. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the chopped garlic and cook until fragrant, about 30 seconds. Stir in the tomato sauce, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Allow the sauce to simmer gently for 15 minutes. Remove from heat and stir in the fresh basil. Set aside this flavorful tomato mixture.
  2. Cook beef filling: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the ground chuck and cook it, breaking it into small pieces, for about 6 minutes or until browned. Drain any excess fat. Return the meat to the skillet and add the sliced cremini mushrooms, chopped onions, quartered pepperoni, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook while stirring occasionally until the mushrooms become tender, approximately 6 minutes. Remove from heat and stir in 3/4 cup of the prepared tomato sauce mixture.
  3. Prepare pizza dough: Divide the bakery pizza dough into 4 equal pieces, about 4 ounces each. Roll each piece into a 7-inch circle on a lightly floured surface. On half of each dough circle, spoon about 1/2 cup of the meat mixture and top with 1/4 cup shredded mozzarella cheese. Lightly moisten the edges of the dough with the beaten egg. Fold the dough over the filling to create a half-moon shape and crimp the edges to seal tightly. Cut three small slits on the top of each calzone to allow steam to escape. Repeat with the remaining dough and filling.
  4. Bake calzones: Place the assembled calzones onto a parchment-lined baking sheet. Lightly brush the tops with the beaten egg for a golden finish. Bake in the preheated oven at 425°F for 20 minutes or until the calzones are puffed up and golden brown. Serve warm with the remaining tomato sauce mixture for dipping.

Notes

  • Ensure the calzones are sealed well to prevent the filling from leaking out during baking.
  • You can substitute the ground chuck with ground beef of your choice or ground turkey for a leaner option.
  • For a spicier version, add red pepper flakes to the tomato sauce.
  • The mushroom variety can be swapped for button mushrooms or your favorite type.
  • Use fresh bakery pizza dough or store-bought dough for convenience.

Find it online: https://lauracooks.com/beef-calzones-recipe/