Cheesesteak Calzone Recipes

Steps:

• Preheat oven to 400.
• In large skillet, cook chipped steak with onion until meat is no longer pink. Break up meat with spatula and drain meat.
• Lightly grease an 11" x 14" cookie sheet. Gently spread dough out on cookie sheet to a rectangle about 1/4" to 1/2" thick. Spoon ricotta cheese down the middle lengthwise. Arrange cooked chipped steak/onion mix on top. Top with green peppers and mushrooms (if using them). Top with slices of American cheese. Gently fold long ends together, pressing down seams to seal. Bake at 400 for about 20 minutes or until lightly brown.
• Serve with hot pizza sauce for dipping.

Steps:

• 1. DOUGH: Prepare the dough the night before. Mix flour, salt, and yeast together in a bowl. Add the olive oil, water, and sugar and mix until it forms a sticky ball. Knead the dough for 5-7 minutes adding flour, or water if needed. Place the ball of dough on a baking sheet sprayed with nonstick spray and cover the dough with plastic wrap. Place in the refrigerator!
• 2. CALZONE: Sauté the peppers and onions in a pan with olive oil. Slice the rib eye steak in very thin strips and add it to the pan with the peppers and onions just before they are finished sautéing, but DO NOT cook the strips all the way, or they will over-cook in the oven. Add dashes of garlic powder, salt, pepper, and red pepper flakes (season to taste). Set the filling aside, and flour a surface to work with the dough.
• 3. Preheat the oven to 350-degrees. Divide the dough into four equal parts. Roll one part out with a rolling pin, place the filling inside and top with a slice of provolone cheese (you can choose to cut the dough to the "braid" the calzone, or just cover the filling and cut vent holes into the top of the calzone).
• 4. Repeat for the remaining balls of dough and then place the calzones on a greased baking sheet. Brush the tops of the calzones with olive oil and sprinkle with garlic powder. Bake at 350-degrees for 20-30 minutes, or until golden brown.

Steps:

• 1. Roll out pre-made pizza dough from your local bakery to make a slightly thin square that would cover a cookie sheet. Preheat oven to 350 degrees.
• 2. In the center of the dough, place one layer of shredded mozzarella cheese (approx. 1/2 cup), and then a layer of deli sliced rare roast beef (approx. 1 lb), a layer of onions, mushrooms and green peppers, and then a layer of sliced provolone cheese (approx. 12-15 slices).
• 3. Add salt and pepper and a light drizzle of olive oil. Make sure to spray the cookie sheet with cooking spray before cooking.
• 4. Once all the ingredients are there, pull the top edge up and over all the ingredients, and then do the same for the bottom edge, overlapping the flaps, and then tuck in the ends on each side so all the cheese doesn't ooze out while baking. Make sure to follow these steps for the second calzone as well. Roll the Calzone over so that the overlapped side is on the bottom while cooking. Over the top of the dough, slice three small holes to allow heat to evacuate through.
• 5. Brush the top of the dough with a light sheen of butter and put both calzones in the oven for approx. 30-35 min. or until the dough is a golden color.
• 6. Each calzone should be large enough to cut into three. Two calzones should feed a family of six. Serve with a side of mayo or your favorite condiment!
• 7. Please remember that all of the ingredients are to be split in half to make TWO Calzones.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
• Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
• Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
• Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.