Prep1 hr 30 mins
I created this filling just for Ed, since he loves pepperoni and hot Italian sausage on his pizza. I've added lots of oregano and a little garlic as well, and wrapped it up in a crust with more oregano. I don't think the tomato juice in the crust gives it any additional flavor, but it gives it an appealing color.
For the crust
- 1⁄2 cup tomato juice or 1⁄2 cup V8 vegetable juice
- 1⁄2 package active dry yeast
- 1 1⁄4-1 1⁄2 cups flour
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
For the filling
- 7⁄8 ounce package pepperoni slice, cut slices in half
- 2 tablespoons minced onions
- 1 clove garlic, minced
- 1⁄2-3⁄4 cup crumbled pre-cooked hot Italian sausage (about 1 link)
- 1⁄2 lb lean ground beef
- 1 teaspoon dried oregano
- 3 teaspoons tomato paste
- 3⁄4 cup grated mozzarella cheese
- Prepare the crust: Combine tomato juice, yeast and 3/4 cup of the flour in a large bowl.
- Mix well then add oil, salt, and oregano, then gradually add the remaining 3/4 cup or so of flour.
- Work into a soft dough, then knead for 5 minutes on a lightly floured surface until smooth and elastic.
- Transfer dough to a lightly oiled bowl and cover with a clean towel in a warm place until doubled in size (about an hour).
- Begin preparing filling while you wait for dough to rise, see below.
- When dough has risen, divide it into 2 even balls and let rest another 15 minutes.
- Pat out dough balls into 2 crusts, each about 1/8 inch thick.
- To prepare filling: Brown the pepperoni a little in an ungreased non-stick skillet; add onion, garlic, pre-cooked and crumbled Italian sausage and ground beef.
- Cook together until ground beef is thoroughly cooked; pour off excess grease, then add oregano and tomato paste; stir to combine thoroughly and cook another 10 minutes.
- Add salt or pepper to taste and set aside to let cool for filling the calzone.
- To assemble the calzone: Spread filling on one half of the prepared crust; sprinkle evenly with mozzarella cheese and top with the other prepared crust and press down firmly along the edges with the tines of a fork to seal.
- Slash top crust with a knife as you would a pie, then bake on a lightly oiled pizza pan in a 450 degree oven 12 to 15 minutes, until lightly browned.
- Alternatively, you could make two separate calzones instead of one large one.
My husband really liked this! I subbed some spicy tomato marinade for the tomato juice (trying to use up open bottle before opening a new can of anything), the rest of the recipe I stuck to tightly. He was quite happy and said it was not too spicy, couldn't have been, 18 month old son gobbled it up with him.
I made this just to try the crust and we loved it. I doubled it and made 3 large and 2 small calzones so everyone could pick their own filling. Yum!
Absolutely loved the dough; however, I found it wasn't pizza'ish enough and it was too meaty. I think I'll add more tomato paste and less ground meat next time. Nevertheless my boys loved it. Thanks I will keep this for sure. :)