Meat Calzone Recipe

In a large bowl or the bowl of a stand mixer, combine 4 cups flour, 2 tsp instant yeast, 1 tsp sugar, and 1.5 tsp salt; whisk to combine.

Add 1.5 cups warm water (about 105–115°F) and 2 tbs olive oil. If using a stand mixer, attach dough hook and mix on low until ingredients come together, then increase speed to medium and knead 6–8 minutes until smooth and elastic. If mixing by hand, stir until shaggy, turn onto a floured surface and knead 8–10 minutes.

If dough is sticky, add up to 2 more tablespoons of flour, 1 tbsp at a time. The dough should be soft and slightly tacky but manageable.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Punch the dough down, divide into 4 equal pieces for large calzones (or 6 for smaller). Let pieces rest, covered, 10 minutes before rolling.

Heat 1 tbs olive oil in a large skillet over medium heat. Add minced garlic (1 tsp) and cook 30 seconds until fragrant.

Add the ground beef (8 oz) and sausage (8 oz). Break meat up with a spatula and cook until no longer pink, about 6–8 minutes.

Add diced Canadian bacon (1 cup) and cook 2–3 minutes to warm and brown slightly. Stir in sliced pepperoni (1 cup) just to warm through—pepperoni will release a bit of fat and flavor.

Stir in 1 tsp dried oregano, 0.5 tsp dried basil, 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasonings. Remove pan from heat and allow the meat mixture to cool slightly (5–10 minutes). Drain any excess grease if necessary.

In a medium bowl combine 1 cup ricotta, 2 cups shredded mozzarella, 0.25 cup grated Parmesan and 1 large egg. Stir until evenly combined; the egg binds the filling and prevents a soggy calzone.

Fold the cooled meat mixture into the cheese mixture until evenly distributed. Taste and adjust salt/pepper if needed.

Preheat oven to 450°F (230°C). Position a rack in the lower third of the oven and place a baking stone or an inverted heavy baking sheet on the rack while it preheats. If using a baking sheet not preheated, line it with parchment and dust with cornmeal/semolina (1 tbs).

On a lightly floured surface (use the 0.25 cup reserved flour), roll each dough piece into a 9–10 inch round, roughly 1/4 inch thick. Keep rounds covered while you work to prevent drying.

Spoon about 1 to 1¼ cups of the cheese-meat filling onto one half of each round, leaving a 1-inch border. Do not overfill—overfilling makes sealing difficult.

Brush the exposed dough border with a little water or beaten egg (1 egg + 1 tsp water reserved for egg wash). Fold the empty half over the filling to form a half-moon. Press the edges to seal, then crimp or fold in a rope pattern to create a tight seal. Use a fork to press edges if desired.

Place assembled calzones on a piece of parchment or the preheated baking surface. Beat the remaining egg with 1 tsp water and brush the tops of each calzone to promote browning. Using a sharp knife, cut 2 small slits in the top of each to allow steam to escape.

Bake on the preheated stone or baking sheet for 15–20 minutes, until the calzones are golden brown and the filling is hot (internal temperature ~165°F or 74°C). Rotate halfway through baking for even color.

Remove calzones from the oven and let rest 5 minutes. Serve warm with the pizza sauce (1 cup) on the side for dipping.