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Cheeseburger Calzone

(download)
You mean you’ve never craved a cheeseburger baked inside pizza dough?  This was the result of a “this-is-what-we-have-left-in-our-house” lunch on a rainy summer day.

Serves 4 as an entrée; 10-15 as an appetizer

Equipment you’ll need:

·         A medium sized bowl
·         A skillet
·         A non-stick jelly pan
·         A cookie sheet or pizza peel
·         Cheese grater

Pre-heat your oven to 400F.  Keep a non-stick jelly roll pan (cookie sheet with sides) in the over to warm as well.

The Dough:

·         Any pizza dough recipe works fine, as does store-bought dough.   Let chilled dough stand at room temp for a few minutes to get it in a workable condition.
·         1 egg, beaten
·         Semolina flour or fine cornmeal for dusting

Roll the dough into thin rounds (1/8” – 1/4" in thickness, 8” diameter) and cut the round into two halves.  Flour the bench to keep your dough workable while you prep your filling.

The Filling:

·         1 lbs Extra lean ground beef (too fatty and the dough of your finished product will melt into an oily sludge while you work with it, requiring a crust that is too thick to be crunchy) – we use all natural Hardwick grass fed
·         1 medium yellow onion, chopped
·         1/3 cup of hamburger dill pickle slices, chopped
·         1/2 cup of grated cheddar cheese
·         2 Tbsp olive oil
·         1 garlic clove, minced
·         4 Tbsp Worchestershire sauce
·         2 Tbsp ketchup
·         2 Tbsp yellow mustard
·         2 Tbsp BBQ sauce (Sweet Baby Rays)
·         1 Tbsp hamburger dill pickle juice
·         1 Tbsp chili powder
·         1 Tbsp paprika
·         2 Tsp black pepper

Heat a large skillet, add 2 tbsp of olive oil and sauté the onion and garlic until soft and translucent.  Set aside.

In the same skillet, add your ground beef, season with 1 tsp of black pepper and 2 tbsp of Worcestershire sauce.

In a medium size bowl, mix 2 tbsp (half of the) Worcestershire with the BBQ sauce, ketchup, mustard, pickle juice, chili powder, paprika, and 1 tsp of black pepper.

Add the cooked ground beef to your mixture in the bowl.  Add the sautéed onions and garlic as well as the chopped pickles.  Stir to incorporate, adding in the shredded cheese slowly (to avoid melting into one large ball.)

Dough, meet filling:

Roll out your half round dough from earlier until it is uniformly thin.

Sprinkle some semolina flour or fine corn meal onto your cookie sheet or pizza peel and place the rolled dough on top.

Spoon 4-5 Tbsp of the meat filling onto one half of the half round.  Ensure that there is enough filling, but not too much that it is leaking off a side.

Fold the other half of the half round over the filling and pinch the top and bottom dough together, forming a shape that sort of resembles a sailboat sail.

Using a pastry brush, or your finger, liberally coat the top of the dough with your beaten egg.

Making sure your calzone can slide easily on the semolina or corn meal dusting on the cookie sheet, open your oven and carefully slide your calzone onto your pre-heated jelly roll.  Don’t worry if egg gets onto the pan.

Bake for 18-22 minutes, or until the crust is golden on top.  Remove and let cool slightly on a baking rack (if you have one) before serving.

For change of delivery mechanism, try cutting the dough into 3” x 4” rectangles, placing approx. 1 tbsp of filling across the surface of the dough and rolling into a spring roll shape.  Works great for appetizers.