Published: Feb 22, 2013 Modified: Feb 3, 2018. Post by Emily Leary. 843 words. 5 minute read. May contain affiliate links.

Meaty bolognese calzone

Name: Meaty bolognese calzone
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 calzone
Ingredients: 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; 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

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I have a meaty, spicy recipe to share with you today – a 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!

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