This calzone features a quick pizza dough recipe that needs minimal time to prepare, and a bolognese filling that’s as easy as it is delicious. The result is a tasty, generously filled calzone with a perfectly thin crust, spicy beef and rich tomato sauce.

Prep Time20 minutes mins
Cook Time30 minutes mins
Servings4 calzone

Ingredients

For the filling:

• 1 tbsp olive oil
• 1 red onion finely chopped
• 1 red bell pepper finely diced
• 1 tsp dried oregano
• 2 cloves garlic minced
• 1 tsp hot chilli powder
• 500 g (18 oz) lean beef mince (ground beef)
• 400 g (14 oz) canned chopped tomatoes
• 1 tbsp tomato puree
• 180 g (6 oz) fresh mozzarella diced

Pinch of salt and pepperFor the crust:

• 1 sachet fast-action dried yeast 7g / 1 tbsp
• 350 g (2½ cup) plain white flour (all purpose flour)
• 1 tbsp olive oil
• Pinch sea salt flakes
• 30 g (2 tbsp) salted butter melted

Instructions

Preparing the filling

• Heat the olive oil in a large pan. Add the onion, red pepper, garlic, oregano and chilli powder. Fry for around 5 minutes until starting to soften. Add the mince and fry for 7 to 10 minutes until browned.
• Add the chopped tomatoes and tomato puree. Simmer on low for around 5 minutes until any excess liquid has gone (don’t boil, the meat will toughen), then set aside to cool completely.Preparing the dough
• Meanwhile, in a bowl, mix the yeast with 4 tbsp water and leave to dissolve for 5 minutes. Add 180ml (¾ cup) warm water and all of the flour. Mix until it comes together as a dough.
• Turn onto floured surface. Knead for about 5 minutes until smooth and springy. Split the dough in four equal balls. Place in a ziplock bag or under cling film to prevent drying out.Putting it all together
• Preheat the oven to 220C/430F (200C/390F fan). Take a dough ball and roll out to approximately the size of a dinner plate.
• Divide the cooled filling into quarters. Transfer the dough disc to a floured baking tray and spoon a quarter of the filling onto one side of the round. Sprinkle a quarter of the mozzarella on top.
• Dab a wet finger around the outer edge of the dough. Fold the dough over and press to seal.
• Dab a wet finger around the outer edge of the dough. Crimp the edges by folding over a corner and then repeating along the edge until fully sealed. Drizzle with oil and sprinkle with the sea salt.
• Bake in the oven for approximately 15 minutes until golden brown. Brush with melted butter.

Nutrition

Calories: 788kcal | Carbohydrates: 78g | Protein: 48g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 571mg | Potassium: 909mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1718IU | Vitamin C: 50mg | Calcium: 306mg | Iron: 9mg

Note

nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.