Skip to main content

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

Directions:
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


Directions:
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

Comments

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!

Popular posts from this blog

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

Cream Cheese Banana Nut Bread - Southern Living

***There seriously aren't very many things that smell better than Banana Nut Bread baking in the oven.   Don't you agree?  This recipe for Cream Cheese Banana Nut Bread from Southern Living magazine was one of the very first recipes that I added to this blog...back in November 2007!  In fact, I came across it when I worked for the magazine as a Marketing Intern.  Back then, I didn't have a photo for every recipe, and the blog post was simply the recipe and nothing else.  Because this is my go-to recipe for Banana Nut Bread (and because it is so amazing!), I thought that it deserved a little more attention.  This is quite honestly some of the best Banana Nut Bread that I've ever had.  An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas.  The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out