These hearty calzones are block with beef , green , and ricotta .
Brie Goldman
The crispy crust in this calzone recipe is hidingleafy green spinachand solid beef , not to mention chopped release mushrooms . Red pepper flakes and garlic complement the flavor . Finish the filling with creamy ricotta cheese and melted mozzarella . Once the calzones are bake , serve them with strong marinara sauce for dunk . For the ultimate crispy crust , brush your calzone with milk before baking it . This will help it bake to a toasty golden brown .
Credit:Brie Goldman
If you ’ve got a little extra time , we recommend create two helping of our homemadePizza Dough . and freezing one for later . However , if you ’re looking for a premade option , we found that Trader Joe ’s pizza bread is one of the best option for this recipe . It ’s affordable and is easy to stretch out .
This beef calzone recipe is well served warm from the oven . you’re able to make them ahead and freeze a batch for later . To freeze out calzones , bake and let them cool entirely . enwrap the cool down calzones with plastic wrapper and post in a Deepfreeze - secure plastic bag . Freeze for up to three months . Thaw in the fridge and reheat in the oven .
Ingredients
Nonstickcooking nebulizer
2Tbsp.olive oil
8oz.freshbutton mushrooms , finely chopped
1lb.ground boeuf
¾tsp.salt
½tsp.black pepper
15oz.ricotta cheese
1cupchoppedfresh spinach
2cloves garlic , minced
Pinchcrushed red capsicum pepper plant
2portions Homemade Pizza Dough or 2 pound . purchased refrigerate pizza pie dough
1cupshredded mozzarella tall mallow
1tablespoonmilk , optional
1jarmarinara sauce
Directions
Preheat the oven to 450 ° degree Fahrenheit . Coat two baking sheet with nonstick preparation spray . In a 10 - in skillet heat Olea europaea oil over medium ; add the mushrooms and Captain James Cook until liquidness has vaporize , about 6 arcminute . total the ground beef to skillet . Cook until browned ; enfeeble off any fat . stimulate in 1/2 tsp . of the salt and 1/4 tsp . of the black-market pepper .
In a medium bowl combine the ricotta high mallow , spinach , garlic , crushed cherry black pepper , and stay 1/4 tsp . each salt and black pepper .
separate the dough into six portions ; shape each into a ball . For each calzone , on a gently floured surface roll one dough ball into a 7 - inch Mexican valium . diffuse about 1/3 loving cup ricotta mixed bag on one half of the cabbage circle , leaving a 1 - inch border . Top ricotta with about 1/2 cup of the gist mixture and 2 Tbsp . mozzarella . Lightly sweep the edges with water . fold up the gelt over pick ; seal with the tines of a fork . Transfer the calzones to a prepared baking sheet . Repeat with remaining the dough and fillings .
Brush the calzones with milk ( if using ) . Prick the tops with a crotch or sliver tongue . Bake , rotating canvas once , until prosperous and vacuous when tapped , 15 to 20 minutes . Cool slightly . do with warm marinara sauce .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tell you how much a nutrient in a food serving contributes to a daily diet . 2,000 calories a day is used for oecumenical nutrition advice .
