Sarasotas Mini Beef Calzones Recipes

Steps:

• In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
• In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
• Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
• Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
• Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
• Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
• Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
• Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
• Spoon 1 tablespoon of tomato sauce on to the center of the dough.
• Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
• Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
• Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
• Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
• Place a bowl filled with the rest of the tomato sauce on the plate.
• Sprinkle with parsley. Serve immediately.
• Enjoy!

Steps:

• Position a rack in the middle of the oven and preheat to 450 degrees F. Sprinkle a baking sheet with the semolina and set aside.
• Lightly flour a work surface and roll the dough into a round that is about 12 inches wide and 1/2 inch thick. Cut out 8 rounds with a 3 1/2- to 4-inch biscuit cutter or drinking glass. Dust with flour and cover with a clean kitchen towel or plastic wrap.
• Beat the egg with 1 tablespoon water in a small bowl. Set aside.
• Combine the cheese blend, ricotta, 1/4 cup Parmesan, scallions and garlic powder in a medium bowl. Season with salt and pepper to taste.
• Place 3 slices of the pepperoni on one half of each round of dough, leaving a 1/4-inch border around the edges. Top each round with 2 tablespoons of the cheese mixture.
• Brush the egg wash around the edges of one dough round using your finger or a pastry brush. Gently fold the dough over the filling to enclose and crimp the edges with a fork to seal. Repeat with the remaining dough rounds.
• Brush the tops of the calzones with the egg wash and sprinkle with the remaining 1/4 cup Parmesan.
• Place the calzones on the prepared baking sheet and bake on the middle rack until golden, 14 to 16 minutes, rotating the sheet halfway through for even baking.
• While the calzones bake, heat the tomato sauce in a medium saucepan over medium heat until bubbling, 1 to 2 minutes. Transfer to a small bowl. Place the calzones on a platter with the sauce and serve immediately.

Steps:

• Meat -- If you have left over meat, don't worry. If not, make sure to saute it ahead of time. Just use a little olive oil in a pan to saute on medium heat until done and then set to the side to drain and cool.
• Vegetables -- if you cooked your meat in that pan you may have a little oil left to saute your vegetables, if not -- add a little olive oil to cook your vegetables. Add them and saute 4-5 minutes until soft. Remember they won't cook much in the oven and you want most of the water cooked out of them. They also should be set to the side, drained and cooled. You don't want extra water in the calzone to make it soggy.
• Crust -- Just roll out your pizza dough. Pillsbury comes in a rectangle so roll out as flat as you can make it. Add a little flour to your counter top or cutting board so the dough doesn't stick. I like ro roll out with a rolling pin to get in even and spread out. It should be about 13x9, each can or 14 oz of dough. Then with a 6" bowl right from your kitchen cabinet -- press down on the crust to make as many calzones as possible. This recipe will make right about 8 for both rolls. Any left over crust, just add all together and press down again to maybe get one more calzone.
• Stuffing -- Add some of the cooled meat, then the vegetables and cheese. Now put a little water on your finger and moisten 1/2 the edge of each circle. Then fold the circle over to make a half circle. The water will just make it stick together good. Press together well to seal and then use a fork to press the edges down even more and make a nice decorative edge.
• Bake -- Brush a little olive oil if you want on the calzones to make a crisp crust (optional). Transfer the calzones to a cookie sheet lined with parchment paper or foil and bake at 450 for about 15 minutes until golden brown. One batch I made took 20 the other 15 so, just keep an eye of them. Serve with a good Marinara.
• And remember, any mix of fillings, broccoli, ham, cheese; bacon, cheddar and onion; or chicken, spinach and mozzarella. Just think what is left in your fridge. Six dollars for pizza dough and marinara and you can make a great use of leftovers and with some soup in your freezer, you have a whole new dinner.

Steps:

• Vegetables -- First. I just used my mini food processor to fine chop the vegetables - saves tons of time, but you can chop them by hand if you want. In a small saucepan melt the butter and saute the onion, celery, carrot and garlic on medium heat. Don't cook them too fast, you want them to sweat slowly for about 5 minutes until they are tender.
• Base -- Then transfer the vegetables to a large bowl .Add in the egg, steak sauce, worcestershire, oregano, thyme, parsley, marjoram or dried oregano (both will well, I just love the fresh marjoram if you have it), salt and pepper. Mix well to combine.
• Bread -- In a flat pan or dish, add the milk and soak each slice of bread just for a few seconds and then squeeze out most of the milk. Add the bread slices breaking them up into the bowl. Save the milk, don't throw it out. Mix the bread crumbs inches.
• Meat -- Quick Note: You can use all beef for this, but I really prefer the mix. You could also, substitute turkey for the veal if you want, but - Beef, Veal and Pork are my favorites.
• Now, add in the meat. You can use a spoon, but honestly, I use my hands to mix everything together. You don't want to over mix as the meat can get tough.
• Loaf -- I prefer to free form my loaf rather than using a loaf pan, but if you want, you can use a loaf pan. If using a pan, I line it with parchment paper, but I really prefer to form mine on a cookie sheet lined with parchment paper. This way when you glaze the meat loaf you can glaze the sides as well. This is the way we always did it in the restaurant. As mentioned above, you can make 2 smaller loafs vs 1 loaf, the cooking time is all that changes.
• Glaze -- In a small bowl, mix the ketchup, brown sugar and cider vinegar together.
• Cook -- Middle shelf in a 350 degree oven. Depending on on thick you make your loaf, it should take between 50 minutes to 1 hour 15 minutes. I make mine fairly thick so it takes just about 1 hr 15 minute Bake for about 40-45 minutes and then glaze. Cook another 10-15 min and glaze one more time. Once done, remove and let rest 5 minutes before slicing.
• Serve -- Just slice and enjoy! As I said, sour cream and chive potatoes and pan seared green beans are my favorite with this dish.

Steps:

• Shrimp -- In a medium size saute pan, add the butter and bring to medium heat. Add in the onion and garlic and cook 2-3 minutes until tender but not soft. NOTE: At this point if you decide to add any other ingredients, such as peppers, mushrooms or olives, you can add them too. Saute 2-3 minutes until tender. Then add in the shrimp (seasoned with salt and pepper) and cook 1-2 minutes, as they will continue to cook in the calzone - I actually under cook the shrimp so they don't get tough. Immediately remove from the heat and transfer to a plate to cool.
• Filling -- Once the shrimp have cooled a couple of minutes, add to a medium size bowl along with the pesto, fontina, and mozzarella and lightly toss to combine.
• Pizza Dough -- Cut the dough into 4 equal pieces and then roll into a 8-9" circles. I like to bake mine on either a pizza stone, or either a baking sheet lined with parchment paper and sprayed with a non-stick spray. Makes for an easy clean up.
• Lay your 4 pizza circles on the baking sheet or whatever you choose to use, and then add the shrimp filling on the crust, a little to the right or left of center. Then fold over the crust to make a half moon and to cover all the filling.
• Wet the edge of the pizza crust with a little water. I just use my finger and then press the top and bottom together. Now, you can use your fork or you can use your finger to press the edges together. I just squeeze them and make a little "Pie Crust" like technique. It doesn't have to be fancy. Just as long as the top and bottom is pressed together and sealed well.
• Brush the calzones with olive oil and sprinkle the parmesan cheese over the top. Make 3-4 thin cuts with a knife in the calzone so the steam can escape and the calzone can puff up and get golden brown.
• Bake -- Oven, middle shelf to 400 degrees. Bake for 25-35 minutes until golden brown. Make sure to let them cool about 5 minutes before serving.
• Marinara -- Simply heat some marinara in the microwave or stove top and serve with the calzones.
• Serve -- A nice crisp salad is all you need. Enjoy!

Steps:

• In skillet over medium heat cook beef, breaking up with spoon for 5 minutes or until no longer pink.
• Drain off any fat.
• Add onion, garlic, green peppers, mushrooms, basil, salt and pepper.
• Cook for 5 minutes or until onion is softened.
• Stir in carrot and tomato sauce and set aside.
• On floured surface roll dough into 4 (8") circles.
• Divide filling over half of each circle and sprinkle with cheese.
• Fold dough over and pinch to seal.
• Sprinkle baking sheet with cornmeal.
• Place calzones on top and dust with flour.
• Bake in centre of 425 oven for 20 minutes or until golden.

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12-inch circle.
• Layer beef, onions, mushrooms and cheeses on half of crust to within 1 inch of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits in top.
• Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting into wedges. Serve with mustard.

Steps:

• Roast -- This to me is an important step. Season the meat well with a mix of the flour, salt and pepper. Rub it in well on all sides of the meat. Then in a large pan add the oil and heat to medium high. Sear the meat on all sides until you get a nice crust and it begins to brown. Just a minute per side is all you need. This really helps the flavor in this dish. Then add your meat to the crock pot.
• Crockpot -- Add all the vegetables around your roast. I like to put the carrots, parsnips towards the bottom, then the potatoes and mushrooms, and last, add the onions over the top of the roast.
• Sauce -- Mix everything together in a small bowl and pour over the meat and vegetables. Turn your crockpot on low and cook 6-8 hours. Mine was tender in 6, but it really depends on whether you have a round or oval pot, and the newer models tend to cook a bit hotter. So, you know your crockpot best. Before serving, check if you want to add any additional pepper and add in the fresh parsley.
• Serve -- Remove the roast and vegetables and make sure to let the roast set 15 minutes before slicing. Serve with the gravy on the side. ENJOY!