Name: Meaty Bolognese Calzone
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 1 red onion (finely chopped); 1 red pepper (finely diced); 1 tsp dried oregano; 2 cloves garlic (minced); 1 tsp hot chilli powder; 500 g lean beef mince (ground beef); 400 g canned chopped tomatoes; 1 tbsp tomato puree; 180 g fresh mozzarella (diced); 1 sachet fast-action dried yeast (7g / 1 tbsp); 350 g plain white flour (all purpose flour); 1 tbsp olive oil; Pinch sea salt; 30 g butter (melted)

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If you're a fan of spicy, satisfying, flavour-packed meals then you'll love this recipe for quick, delicious meaty bolognese calzone.

Meaty bolognese calzone with a side salad on a black plate surrounded by tomatoes, cucumber and onion.

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 cloves garlic minced
1 tsp hot chilli powder
500 g (18 oz) lean beef mince (ground beef)
400 g (14 oz) canned chopped tomatoes
1 tbsp tomato puree
180 g (6 oz) fresh mozzarella diced

Pinch of salt and pepperFor the crust:

1 sachet fast-action dried yeast 7g / 1 tbsp
350 g (2½ cup) plain white flour (all purpose flour)
1 tbsp olive oil
Pinch sea salt
30 g (2 tbsp) butter melted

Equipment

Instructions

Preparing the filling

Heat the olive oil in a large pan. Add the onion, red pepper, garlic, oregano and chilli powder.

chopped onion, red pepper, garlic, oregano and chilli powder in a large skillet pan

Fry for around 5 minutes until just starting to soften.

Add the mince.

Fry for 7 to 10 minutes until browned.

Cooked onion, red pepper, garlic, oregano and chilli powder with beef mince.

Add the chopped tomatoes and tomato puree.

Cooked onion, red pepper, garlic, oregano and chilli powder, beef mince topped with chopped tomato sauce.

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.

Cooked onion, red pepper, garlic, oregano and chilli powder, beef mince with chopped tomato sauce.

Preparing the dough

Meanwhile, in a bowl, mix the yeast with 4 tbsp water and leave to dissolve for 5 minutes.

yeast with 4 tbsp water in a clear bowl.

Add 180ml warm water and all of the flour.

Warm water mixture topped with flour in a large clear bowl

Mix until it comes together as a dough.

Turn onto floured surface.

a white flour dough ball placed on a flour dusted surface

Knead for about 5 minutes until smooth and springy.

a hand stretching out the flour dough on a floured surface.

a smooth dough ball on a floured surface.

Split the dough in four equal balls. Place in a ziplock bag or under cling film to prevent it drying out.

a smooth dough ball cut into four smaller dough balls on a floured surface.

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.

smooth dough flattened out to a large circular dough on a floured surface.

Divide the cooled filling into quarters.

Cooked onion, red pepper, garlic, oregano and chilli powder, beef mince with chopped tomato sauce cut into quarters.

Transfer the dough disc to a floured baking tray and spoon a quarter of the filling onto one side of the round.

cooked mince meat mixture placed on one side of a large circular dough on a floured surface.

Sprinkle a quarter of the mozzarella on top.

cooked mince meat mixture placed on one side of a large circular dough topped with mozzerella on a floured surface.

Dab a wet finger around the outer edge of the dough.

Fold the dough over and press to seal.

two hands folding over a floured dough to create a half circle encasing meat mixture.

Dab a wet finger around the outer edge of the dough.

a finger pressing down the edges of floured dough to create a half circle encasing meat mixture.

Crimp the edges by folding over a corner and then repeating along the edge until fully sealed.

two hands pinching the edges of dough together to create an encased envelope.

a half circle uncooked calzone pizza on a floured baking tray.

Drizzle with oil and sprinkle with the sea salt.

a half circle uncooked calzone pizza on a floured baking tray topped with sea salt and oil.

Bake in the oven for approximately 15 minutes until golden brown.

a half circle cooked calzone pizza on a floured baking tray.

Brush with melted butter.

a half circle cooked calzone pizza on a floured baking tray with a pot of oil and brush on the side.

Enjoy!

A calzone pizza with a bite missing and a fork on the edge of the plate accompanied by a side salad.

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4.8 from 8 votes

Meaty Bolognese Calzone

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Pizza

Cuisine: Italian

Servings: 4 calzone

Author: Emily Leary

Ingredients

For the filling:

1 tbsp olive oil
1 red onion finely chopped
1 red pepper finely diced
1 tsp dried oregano
2 cloves garlic minced
1 tsp hot chilli powder
500 g (18 oz) lean beef mince (ground beef)
400 g (14 oz) canned chopped tomatoes
1 tbsp tomato puree
180 g (6 oz) fresh mozzarella diced

Pinch of salt and pepperFor the crust:

1 sachet fast-action dried yeast 7g / 1 tbsp
350 g (2½ cup) plain white flour (all purpose flour)
1 tbsp olive oil
Pinch sea salt
30 g (2 tbsp) 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 (¾ cup) 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

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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