Best Beef Calzone Recipes

CHEESEBURGER CALZONE (BEEF AND CHEESE FOLDOVER)

Steps:

• In a skillet, brown meat and onions over medium heat; drain.
• Stir in sauce, then set aside.
• Pre-heat oven to 375°F.
• On an ungreased cookie sheet, unroll crescent rolls into 4 triangles, overlapping on the long sides.
• Firmly press perforations and edges to seal, and pat to form 15x13" rectangle.
• Spread meat mixture lengthwise in a 4" wide strip down the center of dough to within 1" of ends.
• Top meat with cheese.
• Fold sides and ends of dough 1" over filling.
• Bring long ends over, crimping the edges.
• Pinch edges to seal.
• Sprinkle with sesame seeds if desired.
• Bake for 20-25 minutes or until golden brown.
• Let stand for 5 minutes before serving.

WHOLE-WHEAT BEEF, MUSHROOM AND SPINACH CALZONE

Steps:

• Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 425 degrees F.
• Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef, 1/4 teaspoon salt, and a pinch of crushed red pepper. Break the beef into large chunks with a wooden spoon. When the beef is browned all over, about 2 minutes, add the mushrooms, 2/3 of the garlic and 1/4 teaspoon salt. Cook for 3 minutes, then fold in the spinach to wilt, about 1 minute. This mixture should be relatively dry. Remove to a large bowl to cool completely.
• Reduce the heat to medium. Add the remaining 1 teaspoon olive oil and garlic and another pinch of crushed red pepper to the skillet. Stir for a minute to lightly brown the garlic, then add the tomatoes and 1/4 teaspoon salt. Simmer until thick, about 6 minutes. Reheat this sauce when ready to serve with the calzones.
• Divide the pizza dough into 4 balls. Spray a baking sheet with cooking spray. On a well-floured surface, roll out each rested ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound a quarter of the cooled beef mixture, top with 3 tablespoons of the mozzarella, fold over the top half of the dough to form a semicircle and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheet. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam.
• Bake the calzones in the oven on the hot pizza stone or baking sheet until golden brown, about 22 minutes. Serve with the heated tomato sauce on the side.
• Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
• Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

BEEF CALZONE

Steps:

• In skillet over medium heat cook beef, breaking up with spoon for 5 minutes or until no longer pink.
• Drain off any fat.
• Add onion, garlic, green peppers, mushrooms, basil, salt and pepper.
• Cook for 5 minutes or until onion is softened.
• Stir in carrot and tomato sauce and set aside.
• On floured surface roll dough into 4 (8") circles.
• Divide filling over half of each circle and sprinkle with cheese.
• Fold dough over and pinch to seal.
• Sprinkle baking sheet with cornmeal.
• Place calzones on top and dust with flour.
• Bake in centre of 425 oven for 20 minutes or until golden.

BEEF AND CHEESE CALZONE

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12-inch circle.
• Layer beef, onions, mushrooms and cheeses on half of crust to within 1 inch of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits in top.
• Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting into wedges. Serve with mustard.