Cheesy Beef and Mushroom Calzones
with Marinara
Grab the kids and get them to help with tonight's easy cheesy beef calzones. The DIY garlicky sauce is the ultimate calzone dipper and comes together with just the stir of a spoon. The kids can even mix and match their fillings... it's a win-win dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
½ cup
Marinara Sauce
(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)
2 unit
Garlic, cloves
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
113 g
Mushrooms
2 tbsp
All-Purpose Flour
(Contains Wheat)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Sprinkle both sides of dough with flour. With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.
- Stretch each piece of dough into a 5x8-inch round or oval shape.
- Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: Use 2 baking sheets for 4 ppl).
- While dough rests, quarter mushrooms.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef, mushrooms and half the Italian Seasoning.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-6 min.** Season with salt and pepper.
- Add roasted pepper pesto. Stir to combine.
- With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.)
- Using a slotted spoon, top one half of each calzone with beef filling, then sprinkle mozzarella over top.
- Fold over dough over filling, then crimp edges to seal. Brush 1/2 tbsp oil over each calzone, then make one small slit on the top of each calzone using a knife.
- Bake calzones in the middle of the oven until golden-brown, 22-25 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, heat a small pot over medium heat.
- When hot add 1 tbsp (2 tbsp) butter, then the garlic and remaining Italian Seasoning. Cook, stirring often, until fragrant, 1 min.
- Add marinara sauce and 1/8 tsp (1/4 tsp) sugar. Cook, stirring often, until warmed through.
- Allow calzones to cool slightly before serving, 3-4 min.
- Divide calzones between plates and cut in half, if desired.
- Serve marinara alongside for dipping.
