Lamb Calzones

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare garlic and herb dough, in a large combine 1 and 1/4 cups of the flour, yeast, salt, basil, oregano, Italian seasoning and garlic.
  • Add 1 cup warm water and oil.
  • Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
  • Beat on high speed for 3 minutes.
  • Using a spoon, stir in as much of the remaining flour as you can (I usually never get all of the extra flour to work in).
  • Turn dough out onto a lightly floured surface.
  • Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
  • Divide dough in half.
  • Cover and let rest for 10 minutes.
  • On a lightly floured surface, roll each half of dough into a 13-inch circle.
  • Transfer to greased baking sheets.
  • Set aside.
  • For the filling, cook lamb, onion, and garlic until meat is brown and onion is tender.
  • Drain fat.
  • Stir in cinnamon.
  • Spread pizza sauce on half of each dough circle to within 1 inch of edge.
  • Sprinkle meat mixture over sauce.
  • Top with olives or mushrooms and feta or provolone cheese.
  • Moisten edges of dough with water.
  • Fold dough in half over filling.
  • Seal edges by pressing with tines of a fork.
  • Cut slits in tops.
  • Brush with milk; sprinkle with sesame seed.
  • Bake in a 375 degree F oven for 30 to 35 minutes or until crust is lightly browned.
  • Cut each calzone into thirds for serving.
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