Cowboy Calzone

Since it has been a while since my last posting, I feel obligated to explain, at least a little. It all started early January, when we got sick, all of us. Started with my son, then me, then my husband. It just lingered on forever, or so it seemed. Then the ice and snow decided to come to Texas, yes its true, we had ice and snow and temperatures in the single digits. Now I know that’s no big deal for some of you, but for us in the South, it’s a big deal, especially with the rolling black outs and all. Now if that wasn’t enough, next my computer decided to take a dive and now, after purchasing two new computers and having hours of technical help at my house, I am up and running and ready to start sharing my love for cooking and eating with all of you again. Oh and did I mention the family emergency intermingled into all of this, where my husband had to fly across country to deal with family issues. Enough explaining and I know this is boring you all, so lets get down to some serious business, cooking and Cowboy Calzones.

This recipe comes from The Pioneer Woman Cookbook and I have to say it is definitely a keeper in my book. With the combination of meats, cheeses and the crust, oh the crust, this recipe is just wonderful. It is hearty, tasty and you can add as many extras as your heart desires. For me that means jalapeños of course. The extra spice is a bonus in my book, however, you can add just about anything that you and yours like. Make it simple or make it as elaborate as you desire, the final product is still, Simply Delicious.

Dough:

1 tsp. or 1/2 packet of active dry yeast

4 cups all purpose flour

1 tsp. kosher salt

1/3 cup extra virgin olive oil, plus more for drizzling

Pour 1 and 1/2 cups warm water in a bowl and sprinkle in yeast.

Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle in olive oil until just incorporated.

In a separate bowl, gently stir the yeast/water mixture. Drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.)

Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.

Filling:

1/2 pound hot breakfast sausage

1 pound ground turkey or beef

1/2 of a onion, diced

1/2 to 1 whole jalapeño, seeded and chopped

8 oz. whole milk ricotta cheese

1/2 cup grated mozzarella cheese

1/2 cup grated sharp cheddar cheese

1 egg, beaten

Salt and Pepper

Milk for brushing the tops of calzones

Preheat oven to 450°F. In a large skillet combine the ground turkey or beef, sausage and onion. Brown over medium heat. Drain excess grease. Add the Rotel. Stir to combine, and cook for 2 minutes. Remove from heat and allow to cool.

In a bowl, combine the 3 cheeses, jalapeño and egg. Add a dash of salt and pepper.

Add the cooled meat mixture to the cheese mixture and stir gently to combine.

Divide the pizza dough into 10 equal-size balls. With a rolling pin on a floured surface, roll each ball into a 6-inch circle. Please know that I was able to make 10 out of this recipe. Others have only made 6.

Use a ¼ measuring cup of the meat/cheese mixture, place in the middle of each circle. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press and fold over the edge or use a fork along the edge to seal closed, and then transfer the calzone to a baking sheet with parchment paper. Repeat with the remaining dough and filling. Brush the calzones with milk. Bake for 15 to 20 minutes, until golden brown.

Enjoy!

Recipe adapted from: The Pioneer Woman