Calabrian Beef Calzone
Prep Time: 1 Hours
Cook Time: 30 Minutes
Total Time: 90 Minutes
- 2 lbs Laura's Lean Ground Beef
- 1 pt Fresh Ricotta cheese
- 1/2 cup White onion (diced)
- 2 cloves Garlic (minced)
- 1 oz Fresh basil
- 2 ozs Extra virgin olive oil
- 1/2 oz Fresh Italian parsley
- 6 Fresh oregano leaves
- 1 oz Tomato paste
- 1/4 cup Pecorino Romano cheese (grated)
- 1/4 cup Parmigiano cheese (grated)
- 1 Egg (extra large, whole)
- 1 Anchovy filet
- 2 tbsps Calabrian chili paste
- Salt and pepper to taste
- 1 qt Vegetable oil (for frying)
- PIZZA DOUGH
- 3 lbs All-Purpose flour (unbleached)
- 1 pkg Active dry yeast (7 grams)
- 1 1/2 ozs Salt
- 1 oz Sugar
- 2 ozs Extra virgin olive oil
- Water (1 quart plus 1 cup)
*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.
- Prep Time: 1 Hours
- Cook Time: 30 Minutes
- Total Time: 90 Minutes
Serving size based on 1 cup (242g)
1. Take all the cheeses and place in a mixing bowl.
2. Take half the basil and parsley chop and then add to the bowl.
3. Add the egg and season then set aside.
4. In a sauté pan heat the olive oil, add the diced onion and cook until translucent then add in the garlic and cook for another 1-2 minutes.
5. Add the ground beef and herbs, chop the anchovy very fine and add to the mixture.
6. As the beef is cooking add the tomato paste and Calabrian chili paste, cook until all the liquid has evaporated.
7. Set aside and cool
Pizza Dough Instructions:
1. Take the 1 cup of water and 1 cup of flour mix and add the yeast and sugar and mix well. Set aside in a covered bowl in a warm place. The mixture should start to bubble before you can use it. (About an hour)
2. In a mixing machine place the flour inside the bowl and on low speed add the yeast mixture, then slowly add the water. When the dough forms a smooth ball add the salt and continue mixing for 10 minutes. Add the extra virgin olive oil and mix until all the oil is incorporated in the dough. Place the dough in a covered bowl and let it double in size and then punch it down and scale of into 4 oz. balls and let it proof overnight in the refrigerator .
3. Roll each ball of dough flat into circles, spread the cheese mixture on half of the rolled out dough, spoon about 3 oz. of the meat mixture on top and then fold over the remaining dough onto the un filled side and crimp the edges until well-sealed . Repeat until you have made as many as you want.
4. The dough , the cheese filling and meat filling can easily be frozen and used at a later date . You can also make all the calzones and freeze them to be used at a later date.
5. Heat the vegetable oil in a pan with high sides until 350 degrees (use a candy thermometer), gently place the calzone in side and cook until golden brown. Be sure to careful not to splash the oil. Drain on a paper towel.
6. Sprinkle Romano cheese on top and serve immediately.
Recipe credit: Chef Ralph Scamardella
Nutritional Analysis Per Serving
- Calories: 797.00
- Fat Content: 20.10g
- Saturated Fat Content: 7.80g
- Cholesterol Content: 88.00mg
- Sodium Content: 294.00mg
- Carbohydrate Content: 113.00g
- Sugar Content: 5.30g
- Protein Content: 40.00g
Estimated values generated by Cook'n Software.