Corn-Fed Beef Calzones
Blog from Jessie Wyrill, Phillips County farmer`
The busy summer season is on upon and before we know it harvest will be here! I wanted to share one of my favorite take-it-to-the-field meals with you. The men love it too! It is easy because it is not messy to eat in the combine, the sprayer or whatever implement you find yourself in. I wrap them up in foil straight out of the oven and keep them in a cooler until I get to the field during harvest.
Beef Calzone Filling (makes 8-10 calzones, depending on how much you put in them)
- 1 lb corn-fed ground beef, browned
- 1 T garlic powder
- 1 T onion powder
- 1 t crushed red pepper
- 1/2 t chili powder
- 1 t oregano
- 1/2 cup green peppers, chopped
- 1/2 cup onion, chopped
- 1 28 oz can crushed tomatoes
- Take thawed ground beef and fry it in a large skillet.
- Add in the spices, green peppers, onions, and spaghetti sauce/crushed tomatoes.
Quick and Easy Dough Recipe
I make the dough in the original recipe size and make as many batches as I need. Each batch makes about 5 calzones.
- Start with 2 1/2 c flour and 1 package of quick rise yeast
- Whisk together and add my secret ingredients:
- 3/4 t garlic salt (instead of regular salt)
- 3 T garlic powder
- 2 T onion powder
- 2 t oregano
- 2 t crushed red pepper
- Add 2 T olive oil and 1 cup warm water. Stir until all ingredients are combined and
knead vigorously for three minutes.
- Let rise for at least ten minutes with the bowl covered.
- Roll dough into a flat, football shape
- Add in the filling and mozzarella cheese
- Fold dough over and press down
- Roll the outside of the dough onto itself to make a double seal
- Bake at 350 degrees for 15 minutes.
- Make a butter sauce with butter, garlic powder and parmesan cheese and brush it onto the top of the calzone after it’s been in the oven for 15 minutes.
- Put the oven on low broil and bake for 5 more minutes or until browned.
Take them out of the oven and enjoy!