Extra Cheese Italian Beef Calzone
Chicago's legendary Italian beef recipe is stuffed inside crispy calzone dough alongside three cheeses for the ultimate Italian beef calzone. A blast of spicy giardiniera kicks this rustic handheld beef pie into high gear.
Servings 6 calzones
Equipment
Ingredients
For the calzone dough
- 2 ¼ cups all-purpose flour plus more for dusting; can use bread flour
- 2 ¼ cups "00" flour or pizza flour;
- ½ teaspoon instant yeast generous
- 4 teaspoons kosher salt I used Diamond Kosher; otherwise use 2 teaspoons if using Morton's Kosher salt
- 2 cups warm water about 105° or so
- cornmeal for sprinkling for sprinkling pizza peel
For the filling
- 1 ½ cup ricotta divided
- 12 Tablespoons giardiniera drained; I use Buona beef or Marzetta
- ½ lb Italian beef completely cooled and sliced; I use this Dutch oven Italian beef recipe
- ½ lb fresh mozzarella sliced
- ½ lb sharp provolone sliced I used Boar's Head Picante Provolone
- kosher salt
- ground black pepper
Instructions
For the dough
- In a large mixing bowl, combine the flour and yeast together. Next, stir in the salt. Pour in the water and mix with either a wooden spoon or a stand mixer (fitted with the paddle attachment) on low until combined. The dough will be shaggy.Cover the bowl with plastic wrap first and then cover with a clean dish towel to rise overnight for 12-18 hours.2 ¼ cups all-purpose flour, 2 ¼ cups "00" flour, ½ teaspoon instant yeast, 4 teaspoons kosher salt, 2 cups warm water
- The next day, sprinkle a generous tablespoon of flour or so on a clean counter. Remove the dough to the counter. (It might be pretty loose)Gently pull the far side edge of the dough towards you over top of the dough. Next, pull the closest side over top the opposite way and repeat from side to side. Add flour as needed in 1 Tablespoon increments so that the dough isn't sticking to the board.
- Cut into 6 even pieces and shape into rounds. Place on a floured sheet pan and cover lightly with plastic wrap to rise for another hour.If you don't plan on using all the dough, I recommend place each in its own ziploc bag and let rise in the bag for another hour (at least). Freeze or refrigerate the dough you don't plan to use.
For the filling
- If the Italian beef is leftover, slice or shred to your desired thickness. I recommend slicing it on the thinner side. Follow this easy guide for slicing beef without a meat slicer. You also can use an Italian beef from the deli counter if that's available to you.TIP: be sure to pat the beef dry with paper towel before placing in dough. Don't add hot beef to cold dough or you'll have issues.½ lb Italian beef
Form and bake the calzone
- Preheat oven to 425°. I recommend using a baking stone or pizza steel. Place in the oven as it preheats and as you make the calzones. If you don't have a baking stone or pizza steel, then preheat a cast iron skillet in the oven.
- Remove one calzone dough round from the bag. It will be pretty soft. Flour the counter or a cutting board. Depending on the humidity, if the dough is sticking pretty well to the bag, it's a sign it might need a little more flour so sprinkle over some and work it in until it feels smooth but still very stretchy. It shouldn't stick to the board.Start at the center use your fingers to shape the calzone into a flat circle about 7-8" in diameter and ¼" thick.
- Draw an imaginary line across the circle of dough. On one half spread 1/4 cup of ricotta cheese leaving about ¼" rim on the edge of the dough. Sprinkle over 2 T of the giardiniera followed by ⅙ of each of the Italian beef, fresh mozzarella and sliced provolone.1 ½ cup ricotta, ½ lb fresh mozzarella, 6 Tablespoons parmesan
- Stretch the unfilled side of dough over the filled side. Pinch or roll the edge seam closed. You can also use a fork to crimp the edges.
- Cut slits in the top near the center so steam can escape. Make sure the calzone slides on the board and if needed because it's now heavier, sprinkle a little more flour between the calzone and the board.
- Brush any excess flour off the top with a pastry brush.Use the brush to paint on some beaten egg all over the calzone. Sprinkle with parmesan and some flaky sea salt. Place unbaked finished calzone on a pizza peel sprinkled with cornmeal and carefully slide the calzone onto the preheated baking stone.Bake until golden on top about 25 minutes and the edges are crisp. Serve with some homemade marinara dipping sauce or zesty cheddar cheese sauce on the side.cornmeal for sprinkling, 1 egg
Notes
- I highly recommend using a baking stone to make/bake pizzas and calzones.
- If you can't find/don't have "00" flour, you can use all AP or bread flour.
- Unused dough can be frozen up to 3 months.
- Store leftovers in the refrigerator wrapped in plastic wrap and then a sealed bag for up to 3 days.
- Reheat in a 350° oven for about 10 minutes until warmed through.
