Recipe courtesy of Pasquale Giorgilli
Calzone
- Level: Intermediate
- Yield: 10 calzones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 592
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 75
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 27
- Cholesterol
- 55
- Sodium
- 1136
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
1 cup rice
2 small onions, chopped fine
1/2 bunch fresh parsley leaves, chopped or 2 teaspoons dry parsley
Chopped basil, minced garlic, oregano, salt and black pepper, to taste
1 pound lean ground beef
8 ounces homemade or store bought tomato sauce
8 ounces pizza sauce
1 cup grated Romano
1/2 cup shredded provolone
1/2 cup shredded mozzarella
1 cup seasoned bread crumbs
2 pounds favorite pizza dough
Directions
- Cook the rice according to package directions, let cool. Mix the onions, parsley, basil, garlic, oregano, salt, and pepper into the ground beef. Saute until the meat is browned and all of the red is gone. After sauteing, drain the beef and cool (best if refrigerated). When beef has cooled, add sauces, cheese and bread crumbs 1/2 a cup at a time. Mix in well, result should not be too stiff. Adjust if necessary with bread crumbs or sauces. Check to be sure the seasonings are to taste.
- Roll out the dough into approximately 6-inch circles, put in 1/3-cup meat mixture and fold over like an apple turnover. Squeeze edges with a fork and deep fry until golden brown.