Meat Calzones

Chayie Schlisselfeld Chayie Schlisselfeld
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Pizza, pizza pizza. Why is it that children can be sooo picky when it comes to chicken and meat—but never grow tired of anything pizza-related? My children would be happy if I would take them to a pizza shop every night and let them order whatever they want. And while they love calzones, they would never eat a vegetable calzone chas v’shalom (though they do eat sliced pepper and plain broccoli—but somehow it turns “ewww” when it ruins the perfect combination of dough and cheese).

 

One day I decided enough is enough. I’m going to make the calzone they love…and switch it up into a fleishig dish by including ground meat. Most of my kids were willing to taste it (and they liked it!)… as long as I promised them a trip to the pizza shop in the near future.

 

Yield: 16 calzones

50m 8
Easy Meat

Contains: Gluten, Wheat, Egg

Directions

Prepare the Meat Filling

  1. Place meat and sauce in a medium pan and cook until the meat is browned and sauce thickens, about 10 minutes.

  2. Drain ALL remaining liquid from the meat.

Assemble and Bake

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Roll out the pizza doughs into two circles and cut each into eight pizza-style wedges. Place two tablespoons of meat on the wider, bottom part of each triangle.

  3. Pinch up the two corners of the triangle, over the meat, and then roll it from the wider side to the top tip of the triangle. Repeat with remaining slices.

  4. Place on a greased baking sheet, with the seam-side down, and brush with egg.

  5. Bake for 30 minutes or until golden.

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