The crispy crust in this calzone recipe is hiding leafy green spinach and hearty beef, not to mention sliced button mushrooms. Red pepper flakes and garlic complement the flavor. Finish the filling with creamy ricotta cheese and melted mozzarella. Once the calzones are baked, serve them with warm marinara sauce for dunking. For the ultimate crispy crust, brush your calzone with milk before baking it. This will help it bake to a toasty golden brown.
If you've got a little extra time, we recommend making two portions of our homemade Pizza Dough. and freezing one for later. However, if you're looking for a premade option, we found that Trader Joe's pizza dough is one of the best options for this recipe. It's affordable and is easy to stretch.
This beef calzone recipe is best served warm from the oven. You can make them ahead and freeze a batch for later. To freeze calzones, bake and let them cool completely. Wrap the cooled calzones with plastic wrap and place in a freezer-safe plastic bag. Freeze for up to three months. Thaw in the fridge and reheat in the oven.
Ingredients
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Nonstick cooking spray
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2 Tbsp. olive oil
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8 oz. fresh button mushrooms, finely chopped
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1 lb. ground beef
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¾ tsp. salt
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½ tsp. black pepper
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15 oz. ricotta cheese
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1 cup chopped fresh spinach
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2 cloves garlic, minced
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Pinch crushed red pepper
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2 portions Homemade Pizza Dough or 2 lb. purchased refrigerated pizza dough
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1 cup shredded mozzarella cheese
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1 tablespoon milk, optional
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1 jar marinara sauce
Directions
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Preheat the oven to 450°F. Coat two baking sheets with nonstick cooking spray. In a 10-inch skillet heat olive oil over medium; add the mushrooms and cook until liquid has evaporated, about 6 minutes. Add the ground beef to skillet. Cook until browned; drain off any fat. Stir in 1/2 tsp. of the salt and 1/4 tsp. of the black pepper.
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In a medium bowl combine the ricotta cheese, spinach, garlic, crushed red pepper, and remaining 1/4 tsp. each salt and black pepper.
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Divide the dough into six portions; shape each into a ball. For each calzone, on a lightly floured surface roll one dough ball into a 7-inch circle. Spread about 1/3 cup ricotta mixture on one half of the dough circle, leaving a 1-inch border. Top ricotta with about 1/2 cup of the meat mixture and 2 Tbsp. mozzarella. Lightly brush the edges with water. Fold the dough over filling; seal with the tines of a fork. Transfer the calzones to a prepared baking sheet. Repeat with remaining the dough and fillings.
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Brush the calzones with milk (if using). Prick the tops with a fork or paring knife. Bake, rotating sheets once, until golden and hollow when tapped, 15 to 20 minutes. Cool slightly. Serve with warmed marinara sauce.
Nutrition Facts (per serving)
| 782 | Calories |
| 33g | Fat |
| 76g | Carbs |
| 42g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 782.1 | |
| % Daily Value * | |
| Total Fat 33.4g | 43% |
| Saturated Fat 11.3g | 57% |
| Cholesterol 98.6mg | 33% |
| Sodium 1074.2mg | 47% |
| Total Carbohydrate 76.1g | 28% |
| Dietary Fiber 3.7g | 13% |
| Total Sugars 4.5g | |
| Protein 42.3g | 85% |
| Vitamin D 0.2mcg | 1% |
| Vitamin C 3.2mg | 4% |
| Calcium 342mg | 26% |
| Iron 7.3mg | 41% |
| Potassium 669.1mg | 14% |
| Fatty acids, total trans 0.8g | |
| Vitamin D 10.8IU | |
| Alanine 2.1g | |
| Arginine 2.4g | |
| Ash 5.4g | |
| Aspartic acid 3.3g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 96mg | |
| Copper, Cu 0.4mg | |
| Cystine 0.5g | |
| Energy 3272.8kJ | |
| Fluoride, F 38.5mcg | |
| Folate, total 226.3mcg | |
| Glutamic acid 8.8g | |
| Glycine 2g | |
| Histidine 1.3g | |
| Isoleucine 1.9g | |
| Leucine 3.5g | |
| Lysine 3.2g | |
| Methionine 1g | |
| Magnesium, Mg 61.4mg | |
| Manganese, Mn 0.7mg | |
| Niacin 11.8mg | |
| Phosphorus, P 515.8mg | |
| Pantothenic acid 2.2mg | |
| Phenylalanine 1.9g | |
| Phytosterols 26.1mg | |
| Proline 3.3g | |
| Retinol 113.1mcg | |
| Selenium, Se 65.8mcg | |
| Serine 1.9g | |
| Theobromine 0mg | |
| Threonine 1.6g | |
| Vitamin E (alpha-tocopherol) 1.6mg | |
| Tryptophan 0.4g | |
| Tyrosine 1.5g | |
| Valine 2.2g | |
| Vitamin A, IU 878.1IU | |
| Vitamin A, RAE 138.4mcg | |
| Vitamin B-12 2.5mcg | |
| Vitamin B-6 0.5mg | |
| Vitamin K (phylloquinone) 41.7mcg | |
| Water 204.2g | |
| Zinc, Zn 7.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
