Steak and Cheese Calzone

Ingredients:

  • Dough
    • ½ cup (plus 1 tablespoon) warm water
    • 2 teaspoons active dry yeast
    • 2 cups flour
    • 1 teaspoon salt
    • 3 tablespoons olive oil
  • Filling
    • 2 sirloin steaks
    • 2-3 peppers
    • 1 onion
    • Kosher salt
    • Pepper
    • Garlic powder
    • Pinch of red chili flakes
    • 2 tablespoons olive oil
    • 1 tablespoon butter
    • 1½ cups mozzarella cheese (freshly grated)

Directions

In a small bowl add the warm water and yeast. Stir to combine. Set this aside so that the yeast will dissolve into the water while you are working on the other ingredients.

In your food processor (or a bowl) add the flour and salt. Pulse to combine. Add the oil add mix again until the oil is well incorporated. The mixture will now look somewhat crumbly.

Slowly add the yeast/water mixture. Add between 1-2 tablespoons more of warm water, until a soft dough is formed.

Take the dough out and turn on a lightly floured surface and knead it just a little bit.

In a medium/large bowl, pour a tiny bit of oil in it, and rub it in the bottom — just enough to coat the bottom of the bowl.

Add the dough, and then flip it over so that the top of the dough is also now coated in oil.

Cover the bowl with a damp towel and allow to rise for about 1 hour. Once it has risen, you are ready to use it for the Calzone.

Cut the steaks into small strips or small chunks — whichever you prefer.

Cut the peppers into thin strips and chop up the onion.

Add 2 tablespoons oil and 1 tablespoon butter to a sauté pan. Heat it up on medium/high heat and then add the steak. Sprinkle the steak with spices.

Cook until cooked through and brown on both sides. Don’t over cook, though. Drain the steak, and set aside.

Add a little bit more oil to the pan where you cooked the steaks. Add the peppers/onions. Sauté these until tender, just a few minutes

Now add the steak back in and stir well.

Punch the dough down and divide into 2 equal pieces. Starting with one piece, shape into a ball. Roll it out on a lightly floured surface and as close to a rough circle as you can.

Add the steak/peppers to one side, leaving some room on the edges. Top with ¾ cup mozzarella cheese.

Pull the other side of the dough over the filling and press the edges together all the way around to seal it shut.

Repeat with the second piece of dough.

Then, in a small bowl beat 1 egg and grated parmesan cheese. Brush the egg over the calzone’s with a pastry brush. This will give them a pretty golden color.

Bake at 400° F for about 20 minutes. The calzone should be golden and inside should be hot, cheese melted and gooey.

Allow to sit for a couple minutes and then slice it up using a pizza cutter.

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