Taco Calzone Recipe

Make dough

In a large bowl combine 3 cups flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Whisk briefly to distribute.

Activate

Add 1 cup warm water and 2 tbs olive oil to the dry mix. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer with a dough hook). Add small sprinkles of flour if dough is too sticky.

Rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Cook aromatics

While dough rises, heat a large skillet over medium-high heat. Add a drizzle of oil (about 1 tbs). Sauté 1/2 cup diced onion until translucent, 3–4 minutes, then add 2 tsp minced garlic and cook 30 seconds until fragrant.

Brown beef

Add 1 lb ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes.

Season

Stir in 1 tbs tomato paste, 1/4 cup water, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Reduce heat to medium-low and simmer, stirring, until the mixture is slightly thickened, about 3–4 minutes.

Finish filling

Remove from heat. Stir in 2 tbs chopped fresh cilantro and 1 tbs lime juice. Taste and adjust seasoning. Allow the filling to cool 10 minutes so it won't make the dough soggy.

Prepare cheese and toppings

While the filling cools, combine 1 cup shredded cheddar and 1 cup shredded Monterey Jack in a bowl. Drain and set aside 1/4 cup sliced pickled jalapeños and 1/2 cup diced tomatoes. Wash and dry 1 cup shredded lettuce for topping after baking.

Preheat oven

Preheat oven to 475°F (245°C). Place a baking sheet or pizza stone in the oven to heat. Lightly dust a pizza peel or another baking sheet with 1 tbs cornmeal or semolina.

Portion dough

Punch down the risen dough and turn onto a lightly floured surface. Divide into 2 equal pieces for large calzones (or 3–4 for smaller). Shape each portion into a ball and let rest 10 minutes.

Roll

Working with one ball at a time, roll each dough ball into a 9–10 inch circle about 1/4 inch thick.

Fill

On one half of each circle, leave a 1/2 inch edge and layer: about 1/2 cup taco meat (cooled), 1/3 cup cheese mixture (reserve some for topping), a few pickled jalapeño slices, and 2 tbsp diced tomatoes. Do not overfill — contents should be contained when folded.

Seal

Brush the exposed edge with a little water, fold the empty half over the filling to form a half-moon, and press the edges to seal. Crimp the edge with a fork or fold and twist to make a tight seal. Cut 2 small slits on top for steam venting.

Egg wash & finish

Beat 1 egg with 1 tsp water to make an egg wash. Brush the top of each calzone lightly with egg wash and sprinkle the remaining cheese over the top if desired. Brush a little olive oil (1 tsp) over the crust edge.

Bake

Transfer the calzones to the preheated baking sheet or stone (use the cornmeal-dusted peel). Bake at 475°F (245°C) until golden brown and crisp, 12–16 minutes for large calzones (8–12 minutes for smaller). Rotate halfway for even browning.

Rest

Remove from oven and let rest on a wire rack for 5 minutes so the filling sets and is easier to slice.

Garnish and serve

Open or slice the calzone and top with shredded lettuce, a dollop of sour cream (about 2–3 tbsp per calzone), additional salsa or pico de gallo, and extra cilantro if desired. Serve immediately alongside extra salsa and lime wedges.