Food and Recipes Meat Beef Beef Calzones 3.0 (1) 1 Review Bring this Italian-style turnover to pizza night. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Updated on July 12, 2023 Rate PRINT Share Trending Videos Close this video player Servings: 4 A beef calzone is an Italian-style turnover that's baked until crispy and golden on the outside and gooey, cheesy on the inside. This recipe uses ground chuck and pepperoni for meaty richness, but you could swap up the meats or add veggies if you want. Just don't overfill—too much inside the calzone may make it hard to bake all the way through. Ingredients 2 tablespoons olive oil, divided 2 teaspoons chopped garlic 15 ounces tomato sauce 2 teaspoons Italian seasoning 1 1/4 teaspoons salt, divided 1/2 teaspoon pepper, divided 2 tablespoons chopped fresh basil 3/4 pound ground chuck 8 ounces sliced cremini mushrooms 1/2 cup chopped onions 2 ounces sliced pepperoni, quartered 1 pound bakery pizza dough 2 cups shredded mozzarella cheese 1 egg, lightly beaten Directions Prepare tomato sauce: Preheat oven to 425°F. Heat 1 Tbsp. olive oil in a small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, Italian seasoning, 1/2 tsp. salt and 1/4 tsp. pepper. Simmer for 15 minutes. Remove from heat. Stir in basil. Set aside. Cook beef: Heat remaining 1 Tbsp. olive oil in a large skillet over medium high. Add ground chuck and cook, breaking into pieces, for 6 minutes, or until browned. Drain. Return meat to the pan. Add mushrooms, onions, pepperoni, and remaining 3/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until mushrooms are tender, about 6 minutes. Remove from heat and stir in 3/4 cup tomato mixture. Prepare pizza dough: Divide dough into 4 pieces, 4 oz. each. Roll each into a 7-inch circle. Spoon 1/4 meat mixture (about 1/2 cup each) and 1/4 cup mozzarella on to half of a circle. Moisten edges with lightly beaten egg, fold dough over and crimp to seal edges. Cut 3 small slits in the top. Repeat with remaining ingredients. Bake calzones: Transfer calzones to a parchment-lined baking sheet and lightly brush with egg. Bake at 425°F for 20 minutes or until golden brown. Serve with remaining tomato mixture. Rate It Print