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
Servings: 4 calzone
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
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.