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Meat Lovers Calzone cut open on a plate
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4.60 from 22 votes

Meat Lovers Calzones

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Pork
Keyword: baking, Italian
Servings: 6 calzones
Author: Barbara Schieving

Ingredients

  • 1 cup water 120° to 130°
  • 2 tablespoons olive oil
  • 2 ½ cups bread flour
  • 1 ½ teaspoons salt
  • 2 ¼ teaspoon 1 package Red Star Quick Rise or Platinum Yeast
  • ½ cup Pizza sauce plus additional for serving
  • 2 cups mozzarella cheese shredded
  • ¼ cup Parmesan cheese
  • ½ cup pepperoni thinly sliced
  • ½ cup sausage cooked and crumbled
  • ½ cup Canadian bacon diced
  • ½ cup black olives coarsely chopped
  • 1 cup mushrooms thinly sliced

Egg wash

  • 1 egg
  • 1 teaspoon water

Instructions

  • Combine flour, salt and yeast in a large mixing bowl. Add liquid ingredients and mix with paddle or beaters for 4 minutes on medium speed. Gradually add additional flour if needed and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles and passes the ripe test.
  • Preheat oven to 375°. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 6 pieces. Shape to balls. Let dough relax 10 minutes. On floured surface, roll each piece into an 8-inch circle.
  • Spoon pizza sauce, cheese and toppings onto half of each circle. Make egg wash. Moisten edge of dough with egg wash mixture. Fold in half; seal edge by pressing with fork. Prick each top; brush with remaining egg mixture. Bake on greased cookie sheets for 30 to 35 minutes or until golden brown. Serve immediately.