Got leftover meat sauce or just craving something delicious? Try making calzones! This recipe makes 4 medium-sized calzones, perfect for freezing if you can't finish them all.
Ingredients
- 3 ½ dl plain white flour
- 1 pinch salt
- 1 ½ dl lukewarm water
- 15 g yeast
- 2 clove garlic
- ½ x yellow onion
- 150 g minced meat
- 1 x carrot
- 1 can diced tomatoes
- 2 handful fresh basil
- 2 handful parmesan
Method
- Consider using a stand mixer for the dough. Begin by mixing the all-purpose flour and salt. Then, measure out lukewarm water and dissolve the yeast in it. If fresh yeast is unavailable, substitute with 1 tablespoon of dry yeast per serving.
- Mince the garlic and onion. Sauté them in a skillet with a bit of coconut oil, regular oil, or butter until softened.
- Add the ground beef to the skillet and season generously with coarse ground pepper. Break up the meat into small pieces and cook for a couple of minutes.
- Dice the carrot and add it to the skillet along with the ground beef.
- Pour in the chopped tomatoes. For those who prefer a bit of spice, add a touch of sriracha to taste. Allow the meat sauce to simmer for 10 minutes.
- Chop the fresh basil and mix it into the meat sauce along with the grated parmesan cheese. Heat the mixture and set it aside.
- Preheat the oven to 200°C (400°F).
- Divide the dough into equal portions and shape them into small balls. Roll each ball into a circle. Line a baking sheet with parchment paper.
- Spoon the meat filling onto one half of each dough circle, forming a half-moon shape. Optionally, sprinkle additional parmesan or grated cheese on top. Fold the dough over the filling and seal the edges by gently pressing them together. The folded edges may resemble a braid. Repeat this process for all calzones.
- If desired, brush the calzones with beaten egg for a golden finish, though it's not essential. Bake for 15–20 minutes or until the calzones turn golden brown. Serve hot, optionally accompanied by a side salad. Enjoy!
