Best Philly Cheesesteak Calzones Recipes

Philly Cheesesteak Calzones image

Provided by Amy Cox

Time 55m

Number Of Ingredients 9

2 pre-made pizza dough from the bakery
2 lb rare deli roast beef
1 c mozzarella cheese shredded
1 c diced onions
1 c diced green peppers
24 slice provolone cheese
1 can(s) sliced mushrooms
4 dash(es) olive oil, extra virgin/to drizzle over top of ingredients
mayonnaise or condiment of your choice

Steps:

1. Roll out pre-made pizza dough from your local bakery to make a slightly thin square that would cover a cookie sheet. Preheat oven to 350 degrees.
2. In the center of the dough, place one layer of shredded mozzarella cheese (approx. 1/2 cup), and then a layer of deli sliced rare roast beef (approx. 1 lb), a layer of onions, mushrooms and green peppers, and then a layer of sliced provolone cheese (approx. 12-15 slices).
3. Add salt and pepper and a light drizzle of olive oil. Make sure to spray the cookie sheet with cooking spray before cooking.
4. Once all the ingredients are there, pull the top edge up and over all the ingredients, and then do the same for the bottom edge, overlapping the flaps, and then tuck in the ends on each side so all the cheese doesn't ooze out while baking. Make sure to follow these steps for the second calzone as well. Roll the Calzone over so that the overlapped side is on the bottom while cooking. Over the top of the dough, slice three small holes to allow heat to evacuate through.
5. Brush the top of the dough with a light sheen of butter and put both calzones in the oven for approx. 30-35 min. or until the dough is a golden color.
6. Each calzone should be large enough to cut into three. Two calzones should feed a family of six. Serve with a side of mayo or your favorite condiment!
7. Please remember that all of the ingredients are to be split in half to make TWO Calzones.

Provided by Marsha Gardner

Time 25m

Number Of Ingredients 16

DOUGH
2 1/4 c bread flour
1 1/4 tsp kosher salt
1/2 tsp instant yeast
2 Tbsp olive oil, extra virgin
1 c water, ice cold
1/2 tsp sugar
FILLING
2 medium rib eye steaks
1 medium green bell pepper, chopped
1 medium onion, chopped
olive oil, extra virgin
kosher salt and freshly ground black pepper to taste
garlic powder with parsley, to taste
red pepper flakes, to taste
8-10 slice provolone cheese

Steps:

1. DOUGH: Prepare the dough the night before. Mix flour, salt, and yeast together in a bowl. Add the olive oil, water, and sugar and mix until it forms a sticky ball. Knead the dough for 5-7 minutes adding flour, or water if needed. Place the ball of dough on a baking sheet sprayed with nonstick spray and cover the dough with plastic wrap. Place in the refrigerator!
2. CALZONE: Sauté the peppers and onions in a pan with olive oil. Slice the rib eye steak in very thin strips and add it to the pan with the peppers and onions just before they are finished sautéing, but DO NOT cook the strips all the way, or they will over-cook in the oven. Add dashes of garlic powder, salt, pepper, and red pepper flakes (season to taste). Set the filling aside, and flour a surface to work with the dough.
3. Preheat the oven to 350-degrees. Divide the dough into four equal parts. Roll one part out with a rolling pin, place the filling inside and top with a slice of provolone cheese (you can choose to cut the dough to the "braid" the calzone, or just cover the filling and cut vent holes into the top of the calzone).
4. Repeat for the remaining balls of dough and then place the calzones on a greased baking sheet. Brush the tops of the calzones with olive oil and sprinkle with garlic powder. Bake at 350-degrees for 20-30 minutes, or until golden brown.