Calzones fit for a Cowboy

We made P-Dub's Cowboy Calzone (p. 114). We followed Ree's pizza crust recipe, which is the same crust we used for our Potato-Leek and Pesto Pizzas.

For the filling, we began by browning ground sausage and hamburger along with finely diced onion. To this, we added a can of RoTel tomatoes with chilies. This was removed from the heat and cooled to room temperature.

In the meantime, we combined an egg with mozzarella, ricotta and colby-jack cheeses. This was seasoned with salt and pepper.

The cheese and meat mixtures were combined. And, we may have drooled just a little bit.

Here's Lou.

Isn't she cute?

Next we divided our dough equally into eight balls. These were flattened and rolled until they were about six-inches in diameter.

We then placed a portion of the meat and cheese filling onto one-half of the dough circle. We then folded the other half of the dough over the mixture.

We sealed the calzone by pressing the fork tines along the open seam.

All the calzones were baked for approximately 15 minutes at 450-degrees.

These were very tasty. We also began to consider other filling options, such as ham and swiss cheese, or meatballs and marinara sauce. The possibilities are endless.

Happily full,