A homemade (very easy) dough that always turns out beautifully is rolled out thin and then filled with sirloin steak, peppers, onions, and mozzarella cheese. Then you wrap the dough back over and seal it shut. Bake it up- and when it’s done- the dough is golden, flaky, and the filling is hot, gooey, and full of flavor!
For the dough:
- 1/2 cup + 1 Tbs. warm water
- 2 tsp. active, dry yeast
- 2 cups flour (and as usual- I did 1 cup white and 1 cup white-wheat)
- 1 tsp. salt
- 3 Tbs. olive oil
For the filling:
- 2 sirloin steaks
- 2-3 peppers (at least 1 green and 1 red. I also added 1 orange)
- 1 Onion
- Kosher salt
- Garlic Powder
- Pinch of Red Chili flakes
- 2 Tbs. Olive oil
- 1 Tbs butter
- 1 1/2 cups mozzarella cheese, freshly grated
Start with the dough, because it will need 1 hour to rise.
In a small bowl add the warm water and yeast. Stir to combine. Set this aside so that the yeast will dissolve into the water while you are working on the other ingredients.
In your food processor (or a bowl) add the flour and salt. Pulse to combine.
Now add the oil add mix again until the oil is well incorporated. The mixture will now look somewhat crumbly.
Slowly add the yeast/water mixture. (you can just keep the food processor or mixer running) Now, I always have to add between 1-2 Tbs. more of warm water, until a soft dough is formed.
Take the dough out and turn on a lightly floured surface and knead it just a little bit.
In a medium/large bowl- pour a tiny bit of oil in it, and rub it in the bottom- just enough to coat the bottom of the bowl.
Add the dough, and then flip it over so that the top of the dough is also now coated in oil
Cover the bowl with a damp towel and allow to rise for about 1 hour.
Once it has risen, you are ready to use it for the Calzone.
Cut the steaks into small strips or small chunks- whichever you prefer.
Cut the peppers into thin strips and chop up the onion.
Add 2 tbs. oil and 1 Tbs. butter to a saute pan. Heat it up on medium/high heat and then add the steak.
Sprinkle the steak with spices (approx. 1 tsp- 1 1/2 tsp, 1/2 tsp. pepper, pinch of red chili flakes, and about a 1/4 tsp. garlic powder)
Cook until cooked through and brown on both sides. (don’t over cook, though- I would say once all of the outside of the steak is brown, you could stop…it will cook more in the oven)
Drain the steak, and set aside.
Add a little bit more oil to the pan where you cooked the steaks. Add the peppers/onions.
Saute these until tender- just a few minutes
Now add the steak back in and stir well.
Now, the filling is ready!
Back to the dough now.
Punch the dough down and divide into 2 equal pieces. Starting with one piece, shape into a ball. Roll it out on a lightly floured surface- pretty thin- and as close to a rough circle as you can.
Add the steak/peppers to one side…leaving some room on the edges.
Top with 3/4 cup mozzarella cheese.
Now pull the other side of the dough over the filling and press the edges together all the way around to seal it shut.
Repeat with the 2nd piece of dough.
(you might have some filling left over- save it and use it for lunch the next day!)
In a small bowl, beat 1 egg.
Then, brush some of the egg over the calzone with a pastry brush. This will give them a pretty golden color.
Bake at 400 for about 20 minutes. The calzone should be golden and inside should be hot, cheese melted and gooey.
Allow to sit for a couple minutes and then slice it up using a pizza cutter.
We like to serve it with some mayonnaise on the side.