Tuesday, October 19, 2010

Philly Calzones

I know I make recipes from Mels Kitchen a ton, but can you blame me when they are This Good! We love Philly Cheese Steaks at the Cummard household, but normally I am not a Calzone fan. I don't know if it is because the filling to bread ratio is more filling, or because the roll recipe rocks. Either way I LOVED this, I could make it once a week and be happy. Don't worry it is Easy Peasy!

This is a great part to include the kids in.

Philly Cheesesteak Calzone
*Makes 6-7 calzones

1 recipe french bread roll dough
16 ounces deli roast beef, thinly sliced (leftover roast beef like this Italian Beef or this French Dip would work great in this)
1 tablespoon canol or olive oil
1-2 medium yellow onions, cut in half and sliced into thin half moons
1-2 green peppers, chopped
12 ounces white button mushrooms, sliced
8 ounces provolone cheese, grated or thinly sliced

Make the french bread roll recipe and follow the steps through the first rise. Separate the dough into 6 or 7 pieces and shape into a ball. Let them rest lightly covered for 10-15 minutes to help the dough relax a bit.

While the dough rests, preheat the oven to 400 degrees and heat the oil in a large nonstick skillet. Add the onions and mushrooms and cook, stirring now and then, until the onions begin to become translucent and the mushrooms start to cook down, about 3 minutes. Add the peppers and continue to cook until the vegetables are tender and most of the liquid has cooked off, about another 3-5 minutes. Toss in the roast beef and cook until the beef is warmed through (if there is still a lot of liquid left in the skillet from adding the roast beef, either drain the liquid or cook until the liquid evaporates). Take the skillet off the heat.

Using a nonstick mat or a lightly greased countertop, working one at a time, start flattening each piece of dough into a circle.

Using a nonstick mat or a lightly greased countertop, working one at a time, start flattening each piece of dough into a circle.

Top the meat and veggies with cheese.

Grab the top edge of the dough and fold it up and over the filling.

Using the tines of a fork, press the edges of the calzone together until well sealed.

arefully lift the calzone onto a silpat-lined or lightly greased baking sheet. Follow this process with the remaining pieces of dough, spacing them at least one to two inches apart on the baking sheet. Bake for 14-15 minutes until golden brown and cooked through.

Eventually you’ll want it between six or eight inches in diameter (depending on how thick you want the calzone – I prefer them on the thinner side so they aren’t overly doughy).

On the bottom half of the dough circle, leaving at least a 3/4-inch edge on the bottom and sides to crimp later, layer on a portion of the meat and veggies, taking care to portion the meat and vegetables so you’ll have enough for each calzone.

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