Three Meat Calzone

czwartek, 23 stycznia 2014

Three Meat Calzone

Time: 2 hrs 5 mins


  • 1/2 cup tomato juice or 1/2 cup V8 vegetable juice
  • 1/2 package active dry yeast
  • 1 1/4-1 1/2 cups flour
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt


  • 1 Prepare the crust: Combine tomato juice, yeast and 3/4 cup of the flour in a large bowl.
  • 2 Mix well then add oil, salt, and oregano, then gradually add the remaining 3/4 cup or so of flour.
  • 3 Work into a soft dough, then knead for 5 minutes on a lightly floured surface until smooth and elastic.
  • 4 Transfer dough to a lightly oiled bowl and cover with a clean towel in a warm place until doubled in size (about an hour).
  • 5 Begin preparing filling while you wait for dough to rise, see below.
  • 6 When dough has risen, divide it into 2 even balls and let rest another 15 minutes.
  • 7 Pat out dough balls into 2 crusts, each about 1/8 inch thick.
  • 8 To prepare filling: Brown the pepperoni a little in an ungreased non-stick skillet; add onion, garlic, pre-cooked and crumbled Italian sausage and ground beef.
  • 9 Cook together until ground beef is thoroughly cooked; pour off excess grease, then add oregano and tomato paste; stir to combine thoroughly and cook another 10 minutes.
  • 10 Add salt or pepper to taste and set aside to let cool for filling the calzone.
  • 11 To assemble the calzone: Spread filling on one half of the prepared crust; sprinkle evenly with mozzarella cheese and top with the other prepared crust and press down firmly along the edges with the tines of a fork to seal.
  • 12 Slash top crust with a knife as you would a pie, then bake on a lightly oiled pizza pan in a 450 degree oven 12 to 15 minutes, until lightly browned.
  • 13 Alternatively, you could make two separate calzones instead of one large one.

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