These hearty calzones are stuffed with beef, greens, and ricotta.
Red pepper flakes and garlic complement the flavor.
Finish the filling with creamy ricotta cheese and melted mozzarella.
Credit:Brie Goldman
Once the calzones are baked, serve them with warm marinara sauce for dunking.
For the ultimate crispy crust, brush your calzone with milk before baking it.
This will help it bake to a toasty golden brown.
If you’ve got a little extra time, we recommend making two portions of our homemadePizza Dough.
and freezing one for later.
It’s affordable and is easy to stretch.
This beef calzone recipe is best served warm from the oven.
it’s possible for you to make them ahead and freeze a batch for later.
To freeze calzones, bake and let them cool completely.
Wrap the cooled calzones with plastic wrap and place in a freezer-safe plastic bag.
Freeze for up to three months.
Thaw in the fridge and reheat in the oven.
Coat two baking sheets with nonstick cooking spray.
Add the ground beef to skillet.
Cook until browned; drain off any fat.
Stir in 1/2 tsp.
of the salt and 1/4 tsp.
of the black pepper.
each salt and black pepper.
Divide the dough into six portions; shape each into a ball.
For each calzone, on a lightly floured surface roll one dough ball into a 7-inch circle.
Spread about 1/3 cup ricotta mixture on one half of the dough circle, leaving a 1-inch border.
Top ricotta with about 1/2 cup of the meat mixture and 2 Tbsp.
Lightly brush the edges with water.
Fold the dough over filling; 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 fork or paring knife.
Bake, rotating sheets once, until golden and hollow when tapped, 15 to 20 minutes.
Serve with warmed marinara sauce.
2,000 calories a day is used for general nutrition advice.
