Bologna's 1960s pizzaiolos stuffed leftover ragù into pizza dough because throwing away 6-hour sauce was considered criminal.
Bolognese Calzone
Dive into a flavor-packed adventure with our Bolognese Calzone! This mouthwatering delight features a savory blend of rich ground beef, aromatic herbs, and gooey mozzarella, all tucked inside a golden, crispy crust. Perfect for a cozy dinner or a fun gathering, this calzone is sure to impress your taste buds and leave you craving more!
Prep
40
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Medio morron
- 1 cebolla
- 250 agua (8.45 fl oz)
🥩Meat & Seafood(1)
- 100 gr de panceta ahumada (3.53 oz)
🥛Dairy & Eggs(1)
- Muzza 300 g (10.6 oz)
🫙Pantry Staples(4)
- 1 cda de maicena (15 ml)
- 5 gr levadura seca (0.18 oz)
- 500 gr harina 000 (4 cup)
- 400 cc salsa de tomate (13.5 fl oz)
🧂Spices & Seasonings(1)
- Sal y azucar c-n
🍯Sauces & Condiments(1)
- Aceitunas verdes c-noptional
📦Other(1)
- 300 gr carne picada (0.66 lbs)
👨🍳 Instructions
- 1
For the dough, combine in a large bowl the flour with the yeast, mix everything and incorporate the salt and sugar. Then add the water and a splash of oil. Knead well and let it rest.
- 2
For the sauce, sweat the bacon in strips. Then add the onion and the bell pepper, and finally the ground meat. Cook well and add the tomato sauce, cooking over medium heat for 20 minutes. In the last 2 minutes of cooking, add the cornstarch to thicken.
- 3
To assemble, roll out the dough on an oiled baking sheet, place the sauce, mozzarella, olives, and grated cheese. Seal well and let it rise covered for about 20 to 30 minutes. Finally, bake in the oven at 180° for 25 minutes.
💡 Pro Tips
- ✓Proof your calzone dough at 75-80°F for optimal yeast activity - cooler temperatures slow fermentation while warmer temps above 85°F can kill yeast and create dense dough.timing75-80°F
- ✓Cook your Bolognese sauce until it reaches 185-190°F internal temperature to properly evaporate moisture and concentrate flavors, preventing soggy calzone bottoms.technique185-190°F
- ✓Seal calzone edges with a 1-inch border using the fork-press method, then brush with egg wash to create a protein barrier that prevents steam escape during baking.technique1-inch border
- ✓Let assembled calzones rest 20-30 minutes before baking so gluten relaxes and prevents dough from shrinking back, maintaining proper sauce-to-dough ratio.timing20-30 minutes
- ✓Use low-moisture mozzarella (45-50% moisture content) instead of fresh mozzarella to prevent excess water from making the dough soggy during baking.ingredient45-50% moisture
Share this recipe
Prep
40
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Bologna's 1960s pizzaiolos stuffed leftover ragù into pizza dough because throwing away 6-hour sauce was considered criminal.
Bolognese Calzone
Dive into a flavor-packed adventure with our Bolognese Calzone! This mouthwatering delight features a savory blend of rich ground beef, aromatic herbs, and gooey mozzarella, all tucked inside a golden, crispy crust. Perfect for a cozy dinner or a fun gathering, this calzone is sure to impress your taste buds and leave you craving more!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Medio morron
- 1 cebolla
- 250 agua (8.45 fl oz)
🥩Meat & Seafood(1)
- 100 gr de panceta ahumada (3.53 oz)
🥛Dairy & Eggs(1)
- Muzza 300 g (10.6 oz)
🫙Pantry Staples(4)
- 1 cda de maicena (15 ml)
- 5 gr levadura seca (0.18 oz)
- 500 gr harina 000 (4 cup)
- 400 cc salsa de tomate (13.5 fl oz)
🧂Spices & Seasonings(1)
- Sal y azucar c-n
🍯Sauces & Condiments(1)
- Aceitunas verdes c-noptional
📦Other(1)
- 300 gr carne picada (0.66 lbs)
👨🍳 Instructions
- 1
For the dough, combine in a large bowl the flour with the yeast, mix everything and incorporate the salt and sugar. Then add the water and a splash of oil. Knead well and let it rest.
- 2
For the sauce, sweat the bacon in strips. Then add the onion and the bell pepper, and finally the ground meat. Cook well and add the tomato sauce, cooking over medium heat for 20 minutes. In the last 2 minutes of cooking, add the cornstarch to thicken.
- 3
To assemble, roll out the dough on an oiled baking sheet, place the sauce, mozzarella, olives, and grated cheese. Seal well and let it rise covered for about 20 to 30 minutes. Finally, bake in the oven at 180° for 25 minutes.
💡 Pro Tips
- ✓Proof your calzone dough at 75-80°F for optimal yeast activity - cooler temperatures slow fermentation while warmer temps above 85°F can kill yeast and create dense dough.timing75-80°F
- ✓Cook your Bolognese sauce until it reaches 185-190°F internal temperature to properly evaporate moisture and concentrate flavors, preventing soggy calzone bottoms.technique185-190°F
- ✓Seal calzone edges with a 1-inch border using the fork-press method, then brush with egg wash to create a protein barrier that prevents steam escape during baking.technique1-inch border
- ✓Let assembled calzones rest 20-30 minutes before baking so gluten relaxes and prevents dough from shrinking back, maintaining proper sauce-to-dough ratio.timing20-30 minutes
- ✓Use low-moisture mozzarella (45-50% moisture content) instead of fresh mozzarella to prevent excess water from making the dough soggy during baking.ingredient45-50% moisture