Back in early November we were out camping and it was national calzone day. We had some prior success with a calzone in the Omnia oven on a river trip this spring, so we thought we'd give it another try. We prepped a dough ball at home the day before and scratched up some ingredients for the filling. With the ingredients on hand, we ended up with a Mexican themed steak (with taco seasoning), pepper and pepper jack cheese calzone. We downsized this from the last recipe which made way too much for two people.
Directions:
Ingredients: (approximate amounts depending on the size you are shooting for)
- prep dough ahead of time using your favorite recipe
- 1/4 cup pizza sauce using your favorite recipe
- 1/2 pound of beef, sliced in strips and seasoned with taco seasoning
- 1 cup bell pepper (other other assorted peppers of your choosing)
- 1 cup shredded pepper jack cheese
Preparation:
- sauté seasoned beef in a bit of olive oil until cooked to your liking, then add peppers to soften, about 2 minutes
- stretch out the dough ball to about 1/2 inch thickness, preferably in the rough shape of a square
- pour out the sauce and spread with the back of a spoon until it covers the dough, except the edges
- lay out the beef and pepper mix in a line (aids in rolling up)
- top with cheese
- roll up so the calzone is sealed
- stretch out calzone in a Omnia oven, preferably lined with the silicone liner and sprayed with a bit of olive oil
- place on stove and cook on low heat about 45 minutes
Enjoy!
