Wednesday, March 31, 2010

Cowboy Calzones a la The Pioneer Woman

***A great friend of mine, Ashley, recently told me about some calzones that she had had at a friend's house.  At the party, everyone made their own calzones...sounds fun, doesn't it?  Basically, she said they all started with pizza dough, and then added the toppings of their choice from a big selection.  That sounds like my kind of party!

So, when I saw these calzones the very next day in The Pioneer Woman's new cookbook, The Pioneer Woman Cooks, I decided that I just HAD to give homemade calzones a try.  It was just meant to be! 

Now, I have to warn you...These aren't the tomato sauce and pepperoni type calzones that you're probably used to ordering at your local Italian eatery.  These are truly "COWBOY" calzones...hamburger meat, sausage, onion, Rotel, and lots of cheese make up the filling.  And I also will admit that I used store-bought pizza dough...I just couldn't be bothered with making my own dough that night.  They still tasted fantastic!

I think you'll really enjoy these hearty calzones.  They'll fill ya up and leave you with a happy tummy!

Bon Appetit!***

Cowboy Calzones
Source:  The Pioneer Woman Cooks by Ree Drummond

Pizza Dough:

1 tsp or 1/2 packet of active dry yeast
4 cups all purpose flour
1 tsp kosher salt
1/3 cup extra virgin olive oil

1. Pour 1 1/2 cups warm water in a bowl and sprinkle in yeast.
2. Combine the flour and salt in a mixing bowl.
3. With an electric mixer on low speed, drizzle in olive oil until combined
4. Add water and yeast mixture slowly until ball forms.
5. Let it rise for 1 to 2 hours or can be refriderated for 2 days.

Calzone Filling:
1/2 lb breakfast sausage
1 lb ground beef
1/2 diced onion
8 oz can of Rotel
8 oz whole milk ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Monterey Jack cheese
1 egg, beaten
Salt and Pepper

1. Preheat oven to 450.  In a large skillet brown ground beef, sausage and onion over medium heat. Drain excess grease
2. Add Rotel and cook for 2 mins. remove from heat and let cool slightly.
3. Combine ricotta, mozzarella, monterey jack, and egg in a bowl. Add salt and pepper to taste.
4. Combine cheese mixture with meat mixture.
5. Divide dough into 8 equal balls. Roll into 6 inch circles.
6. Place one-eighth of the mixture in the middle of each circle.
7. Fold one half of the circle over and pinch the edges to seal. Brush with olive oil.
8. Bake for 12 to 15 mins

1 comment:

Memória said...

I love calzoni! This one looks great!! I love meaty it is. I should make some calzoni and just freeze the leftover ones. Thanks for sharing this recipe!