Sirloin & Blue Cheese Calzone Recipe

Make dough

In a large bowl, whisk together flour, yeast, sugar, and salt. Add warm water (about 105-115°F) and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on low for 5-6 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Portion dough

Punch dough down and divide into 2 equal portions for two medium calzones. Let rest 10 minutes before shaping.

Roast garlic

Preheat oven to 400°F (204°C). Slice the top off the garlic head to expose cloves, place on a small piece of foil, drizzle with 1 teaspoon olive oil, wrap, and roast for 30-35 minutes until soft and golden. Let cool, then squeeze out roasted cloves and mash into a paste.

Caramelize onions

While dough rises or garlic roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-low heat. Add sliced onions, 1/2 tsp sugar and 1/2 tsp salt. Cook slowly, stirring occasionally, for 25-30 minutes until deep golden and sweet. If they start to stick, add 1-2 tablespoons water to deglaze. Remove from heat and cool slightly.

Cook sirloin

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground top sirloin, break up with a spatula, season with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp dried oregano and 1/4 tsp red pepper flakes. Cook until browned and cooked through, about 6-8 minutes. Drain any excess fat and transfer to a bowl to cool slightly.

Combine filling

To the cooked sirloin, fold in the caramelized onions (about 1 to 1 1/2 cups) and 2-3 roasted garlic cloves mashed into paste. Taste and adjust seasoning if needed. Let mixture cool to warm (not hot) before filling dough to avoid weakening dough structure.

Assemble calzones

Preheat oven to 475°F (245°C) with a baking stone or inverted baking sheet on the middle rack. On a lightly floured surface, roll each dough portion into a 9-10 inch circle about 1/8 inch thick. Sprinkle cornmeal on a peel or parchment. Spread 1/4 cup ricotta (optional) onto half of each circle, leaving a 1-inch border. Evenly divide the sirloin/onion/garlic mixture between the two, placing it on top of the ricotta. Sprinkle 1/2 cup blue cheese crumbles on each calzone (reserve a few for sprinkling after baking) and 1 tablespoon chopped parsley per calzone.

Seal and egg wash

Brush the exposed dough border with water, fold the dough over to create a half-moon, and press edges to seal. Crimp the edge with a fork or twist to ensure a tight seal. Beat the egg with 1 tsp water and brush over each calzone. Cut 2 small slits or poke vent holes on top to allow steam to escape.

Bake

Slide calzones onto the preheated baking stone or sheet (use parchment if needed). Bake for 12-16 minutes until deep golden brown and crisp. Rotate halfway if your oven bakes unevenly. If cheese begins to leak, catch it with the parchment.

Finish

Remove from oven and let rest 5 minutes. Sprinkle remaining blue cheese crumbles and chopped parsley on top. Slice and serve warm.