Easy Beefy Calzone
This beefy calzone is so comforting. These are the perfect alternatives to pizza. If you are looking for an easy dish to make on a lazy afternoon, this is it!
Equipment
Large rimmed baking sheet (18x13 inch / 46x33cm)
Rolling Pin
Pastry brush
Sharp pizza cutter or chef's knife
Instant-read thermometer
Ingredients
- 2 cans refrigerated pizza dough - 13.8 oz / 391g each
8 ounces mozzarella cheese - shredded, 225g
1 lb ground beef - pre-cooked, drained, and cooled, 450g- 1 package pepperoni slices - 5-6 oz / 140-170g
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons olive oil
1 cup Parmesan cheese - finely grated, 100g
Instructions
- Preheat oven to 400°F / 200°C (205°C fan-forced).
- Line a large rimmed baking sheet with parchment paper. Unroll one pizza dough onto the prepared sheet and stretch it gently into a rectangle, pressing it to the edges.2 cans refrigerated pizza dough
- Sprinkle ½ teaspoon of the garlic powder evenly over the dough, leaving a ½-inch (1cm) border around the edges.1 teaspoon garlic powder
- Sprinkle ½ teaspoon of the Italian seasoning lightly and evenly over the dough.1 teaspoon Italian seasoning
- Spread the beef, half the shredded mozzarella or a mix of cheeses on the dough evenly, leaving a slight edge of dough not covered.1 lb ground beef, 8 ounces mozzarella cheese
- Arrange the pepperoni slices in a single even layer over the cheese. Use as many or as few as you like — the full package works well for maximum flavour.1 package pepperoni slices
- Spread the rest of the mozzarella or mix on top of the pepperoni.8 ounces mozzarella cheese
- Sprinkle the remaining ½ teaspoon garlic powder and ½ teaspoon Italian seasoning evenly over the top cheese layer.1 teaspoon garlic powder, 1 teaspoon Italian seasoning
- Unroll the second pizza dough and lay it over the filling. Press and pinch all four edges firmly together to seal, then fold the edges over by ½ inch (1cm) and crimp with a fork to prevent leaking. Cut 3-4 small slits in the top crust to allow steam to escape.2 cans refrigerated pizza dough
- Brush the top crust with olive oil and sprinkle a little Italian seasoning and then the grated Parmesan over that.2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 cup Parmesan cheese
- Bake at 400°F / 200°C (205°C fan-forced) for 18-22 minutes until the top is deep golden brown and the internal temperature reaches 165°F / 74°C. Let cool for 5 minutes before cutting into 6 squares with a pizza cutter.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F / 190°C oven for 8-10 minutes to restore crispness — microwaving will make the crust soggy.
Freezer: Freeze baked slices on a flat tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F / 190°C for 15-18 minutes.
Make-Ahead: Assemble the calzone fully, wrap tightly in plastic wrap, and refrigerate for up to 24 hours before baking. Add 3-5 extra minutes to the bake time.
Pro Tip: Let the cooked ground beef cool for 5 minutes and blot with paper towels before layering — excess grease is the number one cause of a soggy bottom crust.
Substitution: Swap ground beef for Italian sausage, ground turkey, or a mix of sautéed mushrooms and bell peppers for a vegetarian option.
Nutrition
Serving: 1servingCalories: 585kcalCarbohydrates: 46gProtein: 30gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 110mgSodium: 948mgPotassium: 378mgFiber: 1gSugar: 4gVitamin A: 332IUVitamin C: 0.01mgCalcium: 462mgIron: 2mg
How did this recipe turn out for you?Rate this Recipe !
