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.
How To make Beefy Calzones's Videos
BBQ Beef Cups
1 pound ground beef
1 pinch of salt
1 pinch of oregano
1 cup barbecue sauce
1 can refrigerated biscuits
1 cup shredded cheddar cheese
Braised Meat Calzone With Bone Marrow Glaze Feat. Ed Gamble
Ed Gamble and Doug make a delicious masterpiece of fusion and hot meat.
We apologies to any Cornish or Italian traditionalist that is offended by this delicious abomination. It was really really really gooood, regardless of a little charring by the furious growling @ooni oven.
The recipe unites two regenerative farming mavericks @wildfarmed & @ethicalbutcher making this as progressively sustainable as it is stupidly delicious
INGREDIENTS:
Calzone Dough:
400g Pizza Flour 100%
8g Salt 2%
280ml Warm Water 70%
40ml Olive Oil 10%
8g Dried Yeast 2%
Beef Shin Braise:
400ml Water 100%
260g Beef Shin 65%
8g Beef Stock Concentrate (Paste in a jar) 2%
Calzone Mix:
16g Red Current Jelly 4%
12g Hot English Mustard 3%
2g Finally Chopped Rosemary 0.5%
METHOD:
STEP 1: Dough
- Mix the ingredients in a stand mixer (or by hand) for 5 mins on medium speed with dough hook
- Leave dough out for 1 hour
- Ball into 150g portions
- Leave in the fridge overnight
STEP 2: Filling
- Cut Beef shin into 3cm thick ‘steaks’ across the grain
- Pan roast at high temp in oil to caramelise both sides of the ‘steak’
- Add to pot, cover with water and stock paste, simmer for 3-4 hours, lid on, until the meat is soft
- Let the meat cool completely in the juices
- Skim away fat from the surface of the stock (optional)
- Remove the cool meat from the stock and cut the into small chunks
- Reduce the stock until thick glaze and sticky (be careful here)
- Add rosemary, mustard and jelly
STEP 3: Cooking the Calzone
- Get Oven to 280-320 degrees
- Open the dough
- Put in 100g mix
- Crimp
- Bake for 6 mins
// Zero Waste Cooking School //
The Zero Waste Cooking School brings a fresh culinary approach with a clear look at sustainability. From easy home recipes to fermentation and nü waste, we bring you a whole network of experts exploring the future of food.
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Make the Perfect Roast Beef with Garlic Gravy - Guaranteed to be a HIT at your next dinner party!
I love a Sunday roast of beef, but I have to have it perfectly done. I've gone through many methods of cooking roasts, but this has to been one of the best fail proof methods I've ever come across. It works perfectly every time.
In this video we show how to cook this perfect roast beef done to medium rare. The process is straight forward, simple, and fair proof. First, seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. Then, coat the roast with olive and then rub the spices into all sides. Another note is to make sure the meat be at room temperature, so I leave mine out for about 4 to 6 hours.
Next, place the vegetables of your choice into the bottom of the roasting pan. The roast is placed on the top baking tray. Put the roast and vegetables into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 2.2 pounds, so I left it about 13 minutes or so. After about 13 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 35 - 40 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
While the roast is resting, we demonstrate how to make a fantastic garlic gravy.
For the full printable recipe, visit:
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
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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.