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Mexican Calzones
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Brief Description
Calzones filled with seasoned ground beef and queso blanco spinach cheese sauce.
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Main Ingredient
ground beef
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Category: Main Dish
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Cuisine: American
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Prep Time: 150 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Jan 12, 2014
Number of Servings:
Ingredients:
- 3 1/2 cups - all-purpose or bread flour plus more for rolling out dough
- 1 teaspoons - sugar
- 1 envelopes - dry yeast
- 2 teaspoons - kosher salt
- 1 1/2 cups - warm water 110 degrees F.
- 2 tablespoons - olive oil plus 2 teaspoons
- 1 1/2 pounds - ground beef
- 1/2 - red onion diced
- 2 cloves - garlic minced or grated
- 2 teaspoons - black chili or Aleppo pepper
- 1 cans - Ro-Tel 10 oz.
- 8 ounces - Velveeta queso blanco cheese cubed
- 1/2 - red onion diced
- 1/3 cups - tomato diced
- 1/4 cups - pickled jalapeno slices diced
- 1 cups - spinach chopped
- 1/4 cups - half and half divided
Directions:
For dough -
Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time until the dough comes together in a solid ball. If the dough is too dry, add additional water 1 tablespoon at a time. Lightly flour a bowl and knead the dough to form a ball. Place in a greased bowl and cover on top of the stove or in a warm place for up to an hour or until the dough doubles in bulk. (While dough is rising make seasoned ground beef and espinaca cheese sauce).
Turn the dough out onto a lightly floured surface and divide into 8 equal pieces. Form each piece into a round ball. Lightly flour a smooth surface and roll each ball out into thin 8 inch discs. Set aside to rest.
For seasoned ground beef -
Drizzle olive oil in a large stainless steel pan and brown the ground beef over medium high heat. Add the red onion and minced garlic and stir. Stir in the black chili and can of Rotel. Turn the heat down and simmer until the meat has absorbed the flavors and juice has evaporated. Turn off heat and let cool.
For espinaca cheese sauce -
Drizzle olive oil in a medium non-stick saucepan and add diced red onion. Saute over medium heat until onion becomes soft and translucent. Add diced Velveeta cheese cubes making sure to stir as the cheese melts. When cheese become thick and stiff, add 2 tablespoons half and half. Stir the contents and add the diced pickled jalapenos. Stir in the remaining half and half, chopped spinach and diced tomato. Turn off the heat and let cool.
For calzones -
Place the discs on a cookie sheet lined with parchment paper or a baking stone. Place about 2/3 - 3/4 cup of the seasoned ground beef onto the dough. Spoon a generous amount of espinaca cheese over meat mixture. Place pickled jalapeno slices across the top and sprinkle some shredded Mexican cheese to top it off.
Fold the dough over the mixture and press together with your fingers. Pinch the edges together and fold upwards until the calzones are sealed. Make 3 slits across the top of the calzone to release steam. Beat an egg and brush the egg wash over each calzone.
Bake in 425 degree oven for 15 - 20 minutes or until dough is crisp and browned.
Serve with salsa and sour cream.
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