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Beef Calzones

This recipe guides you through creating savory beef calzones, featuring a rich filling of seasoned ground chuck, cremini mushrooms, onions, and pepperoni, combined with tomato sauce and mozzarella cheese. Encased in bakery pizza dough and baked until golden, these individual portions offer a hearty and satisfying Italian-inspired meal.
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Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 4055.1 kcal

Equipment

  • 1 Large Skillet For cooking the filling ingredients
  • 1 Large Mixing Bowl For combining the cooled filling
  • 1 Rolling Pin For shaping the pizza dough
  • 1 Baking Sheets For baking the calzones
  • 1 Pastry Brush For applying egg wash

Ingredients
  

Main

  • 2 tablespoons olive oil divided
  • 2 teaspoons chopped garlic
  • 15 ounces tomato sauce
  • 2 teaspoons Italian seasoning
  • 1 1/4 teaspoons salt divided
  • 1/2 teaspoon pepper divided
  • 2 tablespoons chopped fresh basil
  • 3/4 pound ground chuck
  • 8 ounces sliced cremini mushrooms
  • 1/2 cup chopped onions
  • 2 ounces sliced pepperoni quartered
  • 1 pound bakery pizza dough
  • 2 cups shredded mozzarella cheese
  • 1 egg lightly beaten

Instructions
 

  • In a large skillet, heat 1 tablespoon olive oil. Add ground chuck, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until browned, breaking it apart. Drain excess fat and set aside.
  • In the same skillet, heat remaining 1 tablespoon olive oil. Add chopped onions and cook until softened. Add mushrooms and cook until browned, then add garlic and cook for 1 minute more.
  • Return cooked ground chuck to the skillet. Stir in tomato sauce, Italian seasoning, remaining 3/4 teaspoon salt, 1/4 teaspoon pepper, and fresh basil. Simmer for 5-7 minutes.
  • Remove from heat and let the mixture cool completely. Stir in the quartered pepperoni and shredded mozzarella cheese.
  • Preheat oven to 400°F (200°C). Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each portion into an 8-inch circle.
  • Spoon an equal amount of the cooled beef and cheese filling onto one half of each dough circle, leaving a 1-inch border.
  • Brush the edges of the dough with the lightly beaten egg. Fold the other half of the dough over the filling to form a half-moon shape.
  • Firmly crimp the edges with a fork to seal, ensuring no filling leaks out.
  • Place the calzones on a baking sheet. Brush the tops of the calzones with the remaining egg wash.
  • Bake for 20-25 minutes, or until golden brown and puffed. Let stand for a few minutes before serving.

Notes

Ensure ground chuck is well-browned and excess fat drained for better flavor and to prevent soggy calzones. Allow the filling to cool completely before assembling. Hot filling can make the dough difficult to handle and lead to a steamy interior, potentially making the crust soggy. Don't overfill the calzones; leave enough edge to securely crimp. A good seal is crucial to prevent cheese and sauce from leaking out during baking. The egg wash provides a beautiful golden-brown crust and a slight sheen. For an extra flavor boost, consider caramelizing the onions slightly before adding mushrooms.