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5 from 6 votes

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Pizza
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 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.

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