BEEFY CALZONES
Squares of refrigerated pizza dough are filled with a savory ground beef mixture and mozzarella cheese, then baked and served with tangy tomato sauce.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Brown meat, onion, peppers and garlic in large skillet on medium-high heat; drain. Cover to keep warm.
- Mix tomato sauce, steak sauce and Italian seasoning in small saucepan. Bring to boil on medium-high heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until slightly thickened. Remove 1 cup of the tomato sauce mixture; stir into the meat mixture. Set remaining tomato sauce mixture aside.
- Unroll pizza dough; divide into 8 equal pieces. Roll out each piece on lightly floured surface to 6-inch square. Spoon 1/3 cup of the meat mixture onto the center of each dough square; top with 1/4 cup of the cheese. Fold over dough to form triangles. Press edges of dough together, then press with tines of fork to seal tightly. Place on lightly greased baking sheets.
- Bake 20 minutes or until golden brown. Serve with the remaining tomato sauce mixture.
Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1560 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 11 g, Protein 25 g
BEEF CALZONES RECIPE
Provided by Paige Grandjean
Categories Beef
Yield Serves 4 (serving size: 1 calzone)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Heat 1 Tbsp. olive oil in a small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, Italian seasoning, ½ tsp. salt and ¼ tsp. pepper. Simmer for 15 minutes. Remove from heat. Stir in basil. Set aside.
- Heat remaining 1 Tbsp. olive oil in a large skillet over medium high. Add ground chuck and cook, breaking into pieces, for 6 minutes, or until browned. Drain. Return meat to the pan. Add mushrooms, onions, pepperoni, and remaining 3/4 tsp. salt and ¼ tsp. pepper. Cook, stirring occasionally, until mushrooms are tender, about 6 minutes. Remove from heat and stir in ¾ cup tomato mixture.
- Divide dough into 4 pieces, 4 oz. each. Roll each into a 7-inch circle. Spoon ¼ meat mixture (about ½ cup each) and ¼ cup mozzarella on to half of a circle. Moisten edges with lightly beaten egg, fold dough over and crimp to seal edges. Cut 3 small slits in the top. Repeat with remaining ingredients.
- Transfer calzones to a parchment-lined baking sheet and lightly brush with egg. Bake at 425° for 20 minutes or until golden brown. Serve with remaining tomato mixture.
BEEFY CALZONES
These calzones are very popular with my kids and DH. I make my own pizza dough and double the sauce to make sure we have plenty for dipping. I also frequently toss in 1 cup of frozen green pepper/ red pepper/ onion blend instead of the onion and bell pepper called for. I have made them with ground beef, but our favorite way is with leftover roast beef. Either way, they're good! These freeze well also.
Provided by Sweet Diva MJ
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, over medium-high heat, cook beef, onion, pepper and garlic until beef is no longer pink, stirring to break up meat;drain.
- Keep warm.
- In small skillet, over medium-high heat, heat tomato sauce, steak sauce & Italian seasoning to a boil.
- Reduce heat to low; simmer 5 minutes or until slightly thickened.
- Stir 1 cup tomato sauce mixture into beef mixture; set aside.
- Keep remaining tomato sauce mixture warm. Unroll pizza dough from 1 package; divide into 4 equal pieces.
- Roll each piece into 6 square; spoon 1/3 cup reserved beef mixture onto center of each square.
- Top with ¼ cup cheese.
- Fold dough over to form triangle.
- Press edges together, sealing well with tines of a fork.
- Repeat with remaining dough, filling & cheese to make a total of 8 calzones.
- Bake at 400* for 20 minutes or until golden brown.
- Serve with warm sauce. Garnish as desired. Serves 8.
Nutrition Facts : Calories 222.8, Fat 14.9, SaturatedFat 7, Cholesterol 60.7, Sodium 494.2, Carbohydrate 4.4, Fiber 1, Sugar 2.9, Protein 17.6
BIG-BATCH HEALTHY BEEF, MUSHROOM AND SPINACH CALZONES
Set aside some extra time one weekend to make a dozen of these calzones. Then pack your freezer full of them and know you've got healthy lunches or dinners for those hectic days covered.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 12 calzones
Number Of Ingredients 13
Steps:
- Set a pizza stone or baking sheet on an oven rack in the bottom third of the oven, and preheat to 425 degrees F.
- Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the ground beef, 3/4 teaspoon salt and half the pepper flakes, and cook, breaking the beef up into large chunks with a wooden spoon, until the beef is browned all over, about 3 minutes. Add the mushrooms, 2/3 of the garlic and 3/4 teaspoon salt, and cook for 3 minutes more. Fold in the spinach, and cook until wilted, about 1 minute (the mixture should be relatively dry). Transfer the mixture to a large bowl, and let cool completely.
- Reduce the heat to medium. Add the remaining oil, garlic and pepper flakes to the skillet, and cook, stirring, to lightly brown the garlic, about 1 minute. Add the tomatoes and 3/4 teaspoon salt, and simmer the sauce until thick, about 6 minutes; set aside.
- Divide the pizza dough into 12 balls. Spray 2 baking sheets with cooking spray. On a well-floured surface, roll out each ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound 1/4 cup of the cooled beef mixture and 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 sheets. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam.
- Refrigerate half the calzones. With a spatula, transfer the rest of the calzones to the hot pizza stone or baking sheet and bake until golden brown, about 22 minutes. Repeat with the remaining calzones. Reheat the tomato sauce, and serve on the side.
- To freeze: Let the baked calzones cool completely, then wrap each one tightly in plastic wrap and then aluminum foil. Place them in freezer bags, and freeze for up to a month. The sauce can be frozen in 12 small freezer bags for up to a month.
- To reheat: Thaw the frozen calzones in the fridge for 1 to 2 hours. Unwrap the calzones, then microwave them on a microwave-safe plate in 1-minute increments, rotating them after each, until heated through, 2 to 4 minutes. To reheat the sauce, microwave it in a microwave-safe bowl in 30-second increments, stirring after each, until the sauce is hot.
EASY CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
- Preheat the oven to 400 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
- In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
- When the sausage is cool, stir it into the cheese mixture and set aside.
- When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
- Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
- Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
- Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
- Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
- Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
SARASOTA'S MINI BEEF CALZONES
Leftover brisket, pot roast, pork roast, chicken, shrimp, even ground beef. Many times I buy a big pack of ground beef and cook some, but certainly don't use it all. So I freeze a small bag ... and this is a great way to use leftovers. Perfect for a night with a bowl of soup or a salad nights. Just adds a bit more, rather than a slice of bread, roll or a grilled cheese. I use store bought pizza crust, but by all means make your own if you want. You can even buy the dough at most pizza restaurants. But this is a supposed to be a quick easy dinner. Add some chopped broccoli, peppers, onions, cheese or any combination, and make small rounds of the dough, stuff, fold them over and bake. Just serve with a nice quality marinara sauce for a dipping and you have a perfect light addition to a soup or salad dinner.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 35m
Yield 8-9 Calzones, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Meat -- If you have left over meat, don't worry. If not, make sure to saute it ahead of time. Just use a little olive oil in a pan to saute on medium heat until done and then set to the side to drain and cool.
- Vegetables -- if you cooked your meat in that pan you may have a little oil left to saute your vegetables, if not -- add a little olive oil to cook your vegetables. Add them and saute 4-5 minutes until soft. Remember they won't cook much in the oven and you want most of the water cooked out of them. They also should be set to the side, drained and cooled. You don't want extra water in the calzone to make it soggy.
- Crust -- Just roll out your pizza dough. Pillsbury comes in a rectangle so roll out as flat as you can make it. Add a little flour to your counter top or cutting board so the dough doesn't stick. I like ro roll out with a rolling pin to get in even and spread out. It should be about 13x9, each can or 14 oz of dough. Then with a 6" bowl right from your kitchen cabinet -- press down on the crust to make as many calzones as possible. This recipe will make right about 8 for both rolls. Any left over crust, just add all together and press down again to maybe get one more calzone.
- Stuffing -- Add some of the cooled meat, then the vegetables and cheese. Now put a little water on your finger and moisten 1/2 the edge of each circle. Then fold the circle over to make a half circle. The water will just make it stick together good. Press together well to seal and then use a fork to press the edges down even more and make a nice decorative edge.
- Bake -- Brush a little olive oil if you want on the calzones to make a crisp crust (optional). Transfer the calzones to a cookie sheet lined with parchment paper or foil and bake at 450 for about 15 minutes until golden brown. One batch I made took 20 the other 15 so, just keep an eye of them. Serve with a good Marinara.
- And remember, any mix of fillings, broccoli, ham, cheese; bacon, cheddar and onion; or chicken, spinach and mozzarella. Just think what is left in your fridge. Six dollars for pizza dough and marinara and you can make a great use of leftovers and with some soup in your freezer, you have a whole new dinner.
BEEF CALZONE
Make and share this Beef Calzone recipe from Food.com.
Provided by franrobson
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 263.8, Fat 15.1, SaturatedFat 7, Cholesterol 60.2, Sodium 612.8, Carbohydrate 13.7, Fiber 2.3, Sugar 4.5, Protein 18.9
BEEFY SKILLET CALZONE
Number Of Ingredients 9
Steps:
- Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown set aside. Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot. Place 2 toasted bread slices on each of 4 serving plates top with beef mixture.1 Serving: Calories 335 (Calories from Fat 100) Fat 11g (Saturated 3g) Cholesterol 45mg Sodium 1,020mg Carbohydrate 39g (Dietary Fiber 4g) Protein 24g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GROUND BEEF AND MUSHROOM CALZONES
These calzones aren't your typical calzone as they don't have any marinara. They are a recipe from my mother-in-law that she made DH as a kid. I love them and they always make enough to freeze and reheat later! Enjoy!
Provided by PortlandChick
Categories Savory Pies
Time 1h5m
Yield 15 calzones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle yeast on warm water lt dissolve and float to top. Add olive oil and pepper and 2 C flour. Stir til smooth. Stir in remaining flour until kneadable. Knead til smooth. Let rise while making filling.
- Fry beef in skillet on med-high until no longer pink. Add mushrooms and fry a bit more. Add soup and water, reduce heat to med. and simmer until liquid is almost gone. **if you want to you can grate in a baked potato or add rice or other appropriate leftovers you may have** Add cheese and turn off heat. Let cool.
- Roll out dough and use a bowl or lid that is about 4" or whatever you choose to cut circles and put filling in and seal and put on a cookie sheet and bake at 375 degrees for 15-20 minute.
Nutrition Facts : Calories 380.1, Fat 16, SaturatedFat 6.1, Cholesterol 47.6, Sodium 323.6, Carbohydrate 38.5, Fiber 1.9, Sugar 0.6, Protein 19.6
BEEFY SKILLET CALZONE
Steps:
- Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.
- Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot.
- Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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BEEFY CALZONES RECIPE | MYRECIPES
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5/5 (1)Total Time 43 minsServings 8Calories 367 per serving
- Place a rack in the lowest position in oven and preheat to 450°F. Line 2 large baking sheets with parchment.
- In a large skillet, warm oil over medium-high heat. Add mushrooms; sauté until softened, about 3 minutes. Add meat mix and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Add spinach and 1 cup marinara sauce and cook, stirring, until spinach has wilted, about 2 minutes. Remove from heat.
- On a lightly floured work surface, divide dough in half. Roll one portion into a large oval, about 13 inches wide by 16 inches long. Spoon half of meat filling onto center of dough, leaving a 2 1/2-inch margin around the edges. Top with 1 cup mozzarella. Fold dough in half along the width and seal; transfer to lined baking sheet. Using a sharp knife, make 3 slits on top of dough. Repeat with remaining dough, filling and cheese.
- Bake until crust is golden and filling is bubbling, about 18 minutes. Warm remaining marinara sauce in microwave or in a saucepan over medium-low heat. Remove calzones from oven, slice each into 4 pieces and serve, passing warmed marinara on the side.
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