Beef & Mushroom Calzone

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Beef & Mushroom Calzone

September 6, 2017
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Beef & Mushroom Calzone

Beef and Mushrooms Calzone

My kids are all gaga over anything Italian.  

Of course pizza, but they love spaghetti and any noodle for that matter.  I figured it was high time they experienced a fabulous calzone!

Calzones are the ultimate comfort food.  Hot, crusty dough stuffed with seasoned meat and gooey cheese… all slathered with a tangy tomato sauce.  

Yum!

 

Beef and Mushrooms Calzone

I saved some time and used refrigerated pizza dough for these, but you could always make your own dough, or use leftovers from a previous dough batch that you put in the freezer.  Another time saver was using jarred spaghetti sauce. Ain’t no shame in that! I have found a favorite that the entire family loves, so we don’t stray too far from it when needed.

Beef and Mushrooms Calzone

The secret to perfect calzones is to not overfill them!  You want them stuffed, of course, but you have to achieve the perfect balance of dough and filling in order for the ingredients to not spill out while baking.  But trust me, it’s not difficult and a little common sense goes a long way.

 

Mushrooms

Mushrooms are a key ingredient in these calzones.  They are chock full of flavor and texture!  

 

Olive Oil

Start by adding olive oil to a pan (I love using my cast iron pan for sautéing up ground beef).

 

Beef and Mushrooms Calzone

Cook the onion until opaque and then add the sliced mushrooms.

 

Beef and Mushrooms Calzone

Add in the ground beef (I always use Harris Ranch) and seasonings and cook down until no longer pink.

 

Pizza Dough

I cut my pre-made pizza dough into 4 5″ rounds.

 

Ricotta cheese on pizza dough

Add a heaping spoonful of the ricotta cheese mixture to half of the dough, making sure to keep a small portion of the dough clear of any ingredients.  This will help with sealing later.

 

Beef and Mushrooms on pizza dough

Top with the ground beef mixture.

 

Beef and Mushrooms covered with cheese

Add a bit of shredded mozzarella.

 

Roll Pizza Dough over Beef and Mushrooms

Now, take the other half of the dough and wrap it around the filling.  The dough on the bottom that you kept clear of filling, that is where you want to bring the top dough over to.

 

Roll Pizza Dough over Beef and Mushrooms

Now wrap the bottom dough UP to the top dough, pressing and forming a seal

 

Shape the dough into a crescent shape

Shape the dough into a crescent form and brush with egg.

 

Beef and Mushrooms Calzone

Bake for about 18 minutes!  I sprinkled mine with a bit of parmesan before they were completely done cooking.

 

Beef and Mushrooms Calzone

Serve them up and marvel at how quickly they are devoured.

 

Beef and Mushrooms Calzone

You can either cut and dunk them….

 

Beef and Mushrooms Calzone

Or slather them in the sauce right on the plate.  This is my favorite way.  It allows all the sauce to seep into the nooks and crannies of the dough.

 

Beef and Mushrooms Calzone

Beef and Mushrooms Calzone

Either way, things are looking up when you’ve got this beauty on your fork!

Here is the recipe for ya…

Beef and Mushrooms Calzone
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Beef & Mushroom Calzone

Course dinner, Lunch
Cuisine Italian
Keyword beef, cheese, dough, garlic, herbs, Mushroom, olive oil, onion
Servings 5
Author Susan

Ingredients

  • 1 T olive oil
  • 1 yellow onion, diced
  • 4 oz. button mushrooms, sliced
  • 1.25 lb. ground beef
  • 2 cloves garlic
  • 1 tsp. dried oregano
  • 8 oz. ricotta cheese
  • salt and pepper to taste
  • 1.5 cup shredded mozzarella cheese, divided
  • 2 eggs
  • 2 T. fresh parsley
  • 2 cans refrigerated pizza dough

Instructions

  • Pour olive oil into a sauté pan. Add the onion and cook until translucent. Add the mushrooms and cook until browned and liquid has evaporated. Add the ground beef and seasonings and crumble up and until no longer pink.
  • Combine the ricotta, 1 cup of the mozzarella, 1 egg, and parsley in a bowl and mix well.
  • Preheat oven to 400 degrees.
  • Create eight 5-6″ rounds with the pizza dough.
  • Add a dollop of cheese mixture, followed by the beef mixture and topped with a bit of shredded cheese onto one-half of the round. Close up the calzone by folding the top dough over filling and press to seal. Continue with the other 7 calzones. Brush with a whisked egg and bake for 15-18 minutes.
  • Serve with your favorite spaghetti sauce and enjoy!

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