If you’re a fan of spicy, satisfying, flavour-packed meals then you’ll love this recipe for quick, delicious meaty bolognese calzone.
This calzone features a quick pizza dough recipe that needs minimal time to prepare, and a bolognese filling that’s as easy as it is delicious. The result is a tasty, generously filled calzone with a perfectly thin crust, spicy beef and rich tomato sauce.
Here’s how to make four calzones. If you want to adapt this recipe for vegetarians, frozen vegetarian mince works perfectly well. Just add 3-4 tbsp of water at the simmering stage to ensure the soya/Quorn is tender.
Ingredients
For the filling:
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 red pepper, finely diced
- 1 tsp dried oregano
- 2 garlic cloves, minced
- 1 tsp hot chilli powder
- 500g (18 oz) lean beef mince
- 400g (14 oz) chopped tomatoes
- 1 tbsp tomato puree
- 180g (6 oz) mozzarella, diced
- Pinch of salt and pepper
For the crust:
- 7g (1 sachet) dry active yeast
- 350g (12.5 oz) plain flour
- 1 tbsp olive oil
- Pinch sea salt
- 30g (1 oz) butter, melted
Instructions
Preparing the filling
Heat the olive oil in a large pan. Add the onion, red pepper, garlic, oregano and chilli powder.
Fry for around 5 minutes until just starting to soften.
Add the mince.
Fry for 7 to 10 minutes until browned.
Add the chopped tomatoes and tomato puree.
Simmer on low for around 5 minutes until any excess liquid has gone (don’t boil, the meat will toughen), then set aside to cool completely.
Preparing the dough
Meanwhile, in a bowl, mix the yeast with 4 tbsp water and leave to dissolve for 5 minutes.
Add 180ml warm water and all of the flour.
Mix until it comes together as a dough.
Turn onto floured surface.
Knead for about 5 minutes until smooth and springy.
Split the dough in four equal balls. Place in a ziplock bag or under cling film to prevent it drying out.
Putting it all together
Preheat the oven to 220C/430F (200C/390F fan). Take a dough ball and roll out to approximately the size of a dinner plate.
Divide the cooled filling into quarters.
Transfer the dough disc to a floured baking tray and spoon a quarter of the filling onto one side of the round.
Sprinkle a quarter of the mozzarella on top.
Dab a wet finger around the outer edge of the dough.
Fold the dough over and press to seal.
Dab a wet finger around the outer edge of the dough.
Crimp the edges by folding over a corner and then repeating along the edge until fully sealed.
Drizzle with oil and sprinkle with the sea salt.
Bake in the oven for approximately 15 minutes until golden brown.
Brush with melted butter.
Enjoy!
If you’d like to print this recipe to try at home, just hit PRINT on the recipe card below.
Meaty bolognese calzone
Ingredients
For the filling:
- 1 tbsp olive oil
- 1 red onion finely chopped
- 1 red pepper finely diced
- 1 tsp dried oregano
- 2 garlic cloves minced
- 1 tsp hot chilli powder
- 500 g 18 oz lean beef mince
- 400 g 14 oz chopped tomatoes
- 1 tbsp tomato puree
- 180 g 6 oz mozzarella, diced
Pinch of salt and pepperFor the crust:
- 7 g 1 sachet dry active yeast
- 350 g 12.5 oz plain flour
- 1 tbsp olive oil
- Pinch sea salt
- 30 g 1 oz butter, melted
Instructions
Preparing the filling
- Heat the olive oil in a large pan. Add the onion, red pepper, garlic, oregano and chilli powder. Fry for around 5 minutes until starting to soften. Add the mince and fry for 7 to 10 minutes until browned.
- Add the chopped tomatoes and tomato puree. Simmer on low for around 5 minutes until any excess liquid has gone (don’t boil, the meat will toughen), then set aside to cool completely.Preparing the dough
- Meanwhile, in a bowl, mix the yeast with 4 tbsp water and leave to dissolve for 5 minutes. Add 180ml warm water and all of the flour. Mix until it comes together as a dough.
- Turn onto floured surface. Knead for about 5 minutes until smooth and springy. Split the dough in four equal balls. Place in a ziplock bag or under cling film to prevent drying out.Putting it all together
- Preheat the oven to 220C/430F (200C/390F fan). Take a dough ball and roll out to approximately the size of a dinner plate.
- Divide the cooled filling into quarters. Transfer the dough disc to a floured baking tray and spoon a quarter of the filling onto one side of the round. Sprinkle a quarter of the mozzarella on top.
- Dab a wet finger around the outer edge of the dough. Fold the dough over and press to seal.
- Dab a wet finger around the outer edge of the dough. Crimp the edges by folding over a corner and then repeating along the edge until fully sealed. Drizzle with oil and sprinkle with the sea salt.
- Bake in the oven for approximately 15 minutes until golden brown. Brush with melted butter.
Video
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Jake Ferrer says
I’ve never tried doing anything like this. But it looks really yummy. I’ll gonna share it to my mom. Maybe she can try it one day.
Emily Leary says
My family love this recipe. I hope your mum does too. Do let me know!
Louise says
This looks absolutely delicious, Emily. I’ve never tried Calzone before. I may have to give making one a go :)
Louise x
Emily Leary says
You really should, the buttery dough really adds something fantastic to the dish!