Bring this Italian-style turnover to pizza night.
Just don’t overfilltoo much inside the calzone may make it hard to bake all the way through.
olive oil in a small saucepan over medium heat.
Credit:Iain Bagwell; Food Stylist: Kelly Kellie; Prop Stylist: Audrey Davis
Add garlic and cook until fragrant, about 30 seconds.
Stir in tomato sauce, Italian seasoning, 1/2 tsp.
salt and 1/4 tsp.
Simmer for 15 minutes.
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.
Return meat to the pan.
Add mushrooms, onions, pepperoni, and remaining 3/4 tsp.
salt and 1/4 tsp.
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.
Roll each into a 7-inch 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 425F for 20 minutes or until golden brown.
Serve with remaining tomato mixture.
