How To make Beefy Calzones
1 pound ground beef
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
2 cloves garlic -- minced
1 can (15 oz.) tomato sauce
1/2 cup A-1 Thick and Hearty Steak Sauce
1 teaspoon Italian seasoning
2 packages (11 oz.) refrigerated pizza crust dough
2 cups shredded mozzarella cheese
In large skillet, over medium-high heat, cook beef, onion, pepper and garlic until beef is no longer pink, stirring to break up meat; drain. Keep warm.
In small skillet, over medium heat, heat tomato sauce, steak sauce and Italian seasoning to a boil. Reduce heat to low; simmer 5 minutes or until slightly thickened. Stir 1 cup tomato sauce mixture into beef mixture; set aside. Keep remaining tomato sauce mixture warm.
Unroll pizza dough from 1 package; divide into 4 equal pieces. Roll each piece into a 6 inch square; spoon 1/3 cup reserved beef mixture onto center of each square. Top with 1/4 cup cheese. Fold dough over to form triangle. Press edges together, sealing well with tines of fork. Place on lightly greased baking sheets. Repeat with remaining dough, filling and cheese to make a total of 8 calzones. Bake at 400 for 20 minutes or until golden brown. Serve with warm sauce. Garnish as desired. Makes 8 servings.
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Chef Andre Fowles shows us how to make a classic Jamaican dish: the beef patty, with a perfectly flaky, turmeric-loaded dough and a spicy, silky smooth beef and Scotch bonnet pepper filling.
Chef Fowles — Chef / Owner of Everything Food by Andre Fowles and Chef Consultant of Jamaican Icon Miss Lily’s in New York and Negril, Jamaica — shares with us his secrets for the perfect patty.
Check out the recipe here:
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Super quick, easy and delicious Pizza Pockets - Cooking with Kiara #55
(List of ingredients to follow)
Hungry?
Only have a few ingredients in the fridge/pantry?!
This is the recipe for YOU! So quick, easy, fun and satisfying!
Kiara whips up this fabulous pizza pocket / calzone / turnover in next to no time - for a win in the kitchen.
Hope you love the video and try the recipe -
Ingredients
Flour 100g
Yogurt 100g
Baking Powder 1 tsp
(You will need extra flour when kneading as it is a very sticky dough).
Fillings can be anything in your fridge! Kiara used a couple of mushrooms sauteed in caramelized onions, cheese, pizza sauce, capsicum and bacon - but it really doesn't matter what you put inside - have fun (and a great way to use up leftovers too).
Please subscribe - Kiara really appreciates your support.
Also follow Kiara on Instagram @Cooking_with_Kiara10
to see her daily adventures in the kitchen.
Mr. Food: Spinach and Artichoke Calzones
Switch up your dinnertime routine by serving up our cheesy, baked Spinach and Artichoke Calzones. They're perfect for holding right in your hand and dunking into your favorite marinara sauce. You might just find yourself making these as an on-the-go lunch, too!
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Featuring our special guest, Thurgood, we enjoyed some meaty calzones. Enjoy, friends.
How to Make Pan Pizza (episode-134)
Upgrade your kitchen with Misen’s amazing cookware and knives! Go to and use promo code YSAC to get 20% off your first order!
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Recipe
2 cups flour
1.5 teaspoons sea salt (you can use other salt)
1 teaspoon instant yeast
1 teaspoon garlic powder (optional)
¾ cup warm water
2-3 teaspoons olive oil
Shredded cheese, sauce, toppings, underlings
Sift the dry stuff in a bowl and then add the wet stuff
Hangjangle it until you have some nice baking cement
If you can't form the dough into a floppy clump you might want to add more flour
On a floured surface, place the dough and kneed it for ten minutes
Add flour to the surface and your hands and the dough as you go so it gets just
unsticky enough to handle but don't overdo it
Grease up another bowl with olive oil then throw your bag of goo in there, wrap it tightly with surround wrap, and wait 2 to 3 hours. You can also cover with a damp cloth, you're just keeping it from drying out. You can also just hot box a small room with a humidifier for all I care.
Cut your dough in half unless you want to make a thick crusted pizza in a 12 inch pan or a bigger one on a cookie sheet
Grease up your pan and spread out the dough with your fingers. Spread further than you want to compensate for contractions. If the contractions get too intense immediately give your dough a pregnancy test
Put your pan on medium low and when the dough starts to bubble a bit add the sauce, cheese, and toppings. Congratulations, you're at the point of no return.
Undoh's on 425 (fourtwentyfundoh). Throw the pizza in for 10-14 minutes. Don't literally throw it as that will create a mess. Keep an eye on it. After you take it out you can cook the bottom more if you don't think it's done enough.
After you've taken it out REMIND YOURSELF NOT TO GRAB THE HANDLE OF YOUR PAN. It seems obvious but it's so easy to forget. Either turn the handle toward the back of your stovetop or put your glove on it as a reminder. Burnt hands do not feel good.
AND NOW WAIT!! Here's the thing. When you order pizza delivery it's been cooling down in the box for a while. The pizza coming out of the onion is super fucking hot. Don't eat it right away. Practice some restraint for once in your life. Leave it for a good ten minutes to avoid burning the roof of your mouth. Clean the kitchen or something. Just don't eat that pizza or you will be in a world of pain. I know from experience because I'm a dumbass.
COOKING THE *BEST* BREAKFAST CALZONE!
Everyone loves a classic calzone, but today @BobbyPoff and @SebasBeron take a delicious twist on them with guest chef Brandin Lashae!
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