Ground Beef And Mushroom Calzones Recipes

MUSHROOM CHEESEBURGER CALZONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook ground beef, mushrooms, sweet onion, and jalapeno pepper in a large skillet over medium heat until the beef is browned and crumbly and the mushrooms are softened, about 10 minutes. Drain excess grease and stir in ketchup, yellow mustard, salt, and black pepper. Remove from heat.
• Roll out pizza dough on a floured work surface and cut dough in half. Spoon half the ground beef onto each dough half; top each with 6 dill pickle slices and half the American-Cheddar cheese blend. Fold dough over to enclose filling and press edges together with a fork to seal the calzones. Place calzones onto a baking sheet, brush tops with olive oil, and sprinkle with sesame seeds.
• Bake in the preheated oven until calzones are golden brown and the cheese has melted, 15 to 20 minutes.

BEEF & MUSHROOM CALZONE

Steps:

• Pour olive oil into a sauté pan. Add the onion and cook until translucent. Add the mushrooms and cook until browned and liquid has evaporated. Add the ground beef and seasonings and crumble up and until no longer pink.
• Combine the ricotta, 1 cup of the mozzarella, 1 egg, and parsley in a bowl and mix well.
• Preheat oven to 400 degrees.
• Create eight 5-6″ rounds with the pizza dough.
• Add a dollop of cheese mixture, followed by the beef mixture and topped with a bit of shredded cheese onto one-half of the round. Close up the calzone by folding the top dough over filling and press to seal. Continue with the other 7 calzones. Brush with a whisked egg and bake for 15-18 minutes.
• Serve with your favorite spaghetti sauce and enjoy!

GROUND BEEF AND MUSHROOM CALZONES

Steps:

• Sprinkle yeast on warm water lt dissolve and float to top. Add olive oil and pepper and 2 C flour. Stir til smooth. Stir in remaining flour until kneadable. Knead til smooth. Let rise while making filling.
• Fry beef in skillet on med-high until no longer pink. Add mushrooms and fry a bit more. Add soup and water, reduce heat to med. and simmer until liquid is almost gone. **if you want to you can grate in a baked potato or add rice or other appropriate leftovers you may have** Add cheese and turn off heat. Let cool.
• Roll out dough and use a bowl or lid that is about 4" or whatever you choose to cut circles and put filling in and seal and put on a cookie sheet and bake at 375 degrees for 15-20 minute.

BIG-BATCH HEALTHY BEEF, MUSHROOM AND SPINACH CALZONES

Steps:

• Set a pizza stone or baking sheet on an oven rack in the bottom third of the oven, and preheat to 425 degrees F.
• Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the ground beef, 3/4 teaspoon salt and half the pepper flakes, and cook, breaking the beef up into large chunks with a wooden spoon, until the beef is browned all over, about 3 minutes. Add the mushrooms, 2/3 of the garlic and 3/4 teaspoon salt, and cook for 3 minutes more. Fold in the spinach, and cook until wilted, about 1 minute (the mixture should be relatively dry). Transfer the mixture to a large bowl, and let cool completely.
• Reduce the heat to medium. Add the remaining oil, garlic and pepper flakes to the skillet, and cook, stirring, to lightly brown the garlic, about 1 minute. Add the tomatoes and 3/4 teaspoon salt, and simmer the sauce until thick, about 6 minutes; set aside.
• Divide the pizza dough into 12 balls. Spray 2 baking sheets with cooking spray. On a well-floured surface, roll out each ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound 1/4 cup of the cooled beef mixture and top with 3 tablespoons of the mozzarella. Fold over the top half of the dough to form a semicircle, and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheets. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam.
• Refrigerate half the calzones. With a spatula, transfer the rest of the calzones to the hot pizza stone or baking sheet and bake until golden brown, about 22 minutes. Repeat with the remaining calzones. Reheat the tomato sauce, and serve on the side.
• To freeze: Let the baked calzones cool completely, then wrap each one tightly in plastic wrap and then aluminum foil. Place them in freezer bags, and freeze for up to a month. The sauce can be frozen in 12 small freezer bags for up to a month.
• To reheat: Thaw the frozen calzones in the fridge for 1 to 2 hours. Unwrap the calzones, then microwave them on a microwave-safe plate in 1-minute increments, rotating them after each, until heated through, 2 to 4 minutes. To reheat the sauce, microwave it in a microwave-safe bowl in 30-second increments, stirring after each, until the sauce is hot.

WHOLE-WHEAT BEEF, MUSHROOM AND SPINACH CALZONE

Steps:

• Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 425 degrees F.
• Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef, 1/4 teaspoon salt, and a pinch of crushed red pepper. Break the beef into large chunks with a wooden spoon. When the beef is browned all over, about 2 minutes, add the mushrooms, 2/3 of the garlic and 1/4 teaspoon salt. Cook for 3 minutes, then fold in the spinach to wilt, about 1 minute. This mixture should be relatively dry. Remove to a large bowl to cool completely.
• Reduce the heat to medium. Add the remaining 1 teaspoon olive oil and garlic and another pinch of crushed red pepper to the skillet. Stir for a minute to lightly brown the garlic, then add the tomatoes and 1/4 teaspoon salt. Simmer until thick, about 6 minutes. Reheat this sauce when ready to serve with the calzones.
• Divide the pizza dough into 4 balls. Spray a baking sheet with cooking spray. On a well-floured surface, roll out each rested ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound a quarter of the cooled beef mixture, top with 3 tablespoons of the mozzarella, fold over the top half of the dough to form a semicircle and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheet. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam.
• Bake the calzones in the oven on the hot pizza stone or baking sheet until golden brown, about 22 minutes. Serve with the heated tomato sauce on the side.
• Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
• Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

BEEF CALZONE

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.

SUPER CALZONES

Steps:

• In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble meat. Drain and set aside. , In a small saucepan, bring tomato sauce and Italian seasoning to a boil. Reduce heat; cover and simmer for 5 minutes. Stir 1/2 cup into the meat mixture; keep remaining sauce warm. , Unroll pizza crust onto a floured surface. Roll into a 12-in. square; cut into quarters. Spread cream cheese over each to within 1/2 in. of edges. Top with meat mixture. Sprinkle with mozzarella cheese, mushrooms and olives. , Fold dough over filling, forming a triangle; press edges with a fork to seal. Place on a greased baking sheet. , Bake at 400° for 20-25 minutes or until golden brown. Serve with the remaining sauce.