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Mario Batali's Meat Lover's Calzone

Meat Lovers Calzone Mario Batali
Meatball-Stuffed Sandwiches
skill level
Easy
time
60-120min
servings
8
cost
$
Contributed by :
Meat Lover's Calzone Recipe: This sandwich-sized pocket is stuffed with tender meatballs, velvety tomato sauce and plenty of ricotta cheese.
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ingredients
  • For the Meatballs:
  • Extra Virgin Olive Oil
  • 1 medium Onion (diced)
  • 2 Garlic cloves (minced)
  • Salt
  • 1/2 cup Bread crumbs (1/4 inch)
  • Milk (for soaking)
  • 1 pound Ground Brisket
  • 1/2 pound Ground Pancetta
  • 1 Egg
  • 1/2 cup grated Parmigiano Reggiano
  • 3 tablespoons fresh Parsley Leaves (chopped)
  • 1 tablespoon fresh Marjoram Leaves (chopped)
  • Basic Tomato Sauce
  • For the Calzone:
  • 24 ounces Fresh Pizza Dough
  • Extra Virgin Olive Oil
  • 2-3 ounces Prosciutto
  • 4 ounces Salami
  • 12-16 Meatballs
  • 16 ounces Ricotta Cheese
  • Salt
  • Semolina (for dusting)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Extra Virgin Olive Oil
    1 medium Onion (diced)
    Salt
    2 Garlic cloves (minced)
    For the Meatballs: Heat a saute pan over medium with a few tablespoon of olive oil. Add onion, season with salt, and cook until soft, about 3 minutes. Toss in garlic and cook just until fragrant, about 30 seconds. Remove from heat and allow to cool.
  • 2
    Milk (for soaking)
    1/2 cup Bread crumbs (1/4 inch)
    In a small bowl, pour milk over the bread crumbs and allow to soak for 5 minutes. Squeeze our excess milk.
  • 3
    1 pound Ground Brisket
    1/2 pound Ground Pancetta
    1 Egg
    1/2 cup grated Parmigiano Reggiano
    3 tablespoons fresh Parsley Leaves (chopped)
    1 tablespoon fresh Marjoram Leaves (chopped)
    In a large bowl, combine the brisket, pancetta, onion, garlic, bread crumbs, egg, parmigiano, parsley and marjoram. Stir to combine but do not over work. Portion into 1 - 1 1/2" balls.
  • 4
    Pour basic tomato sauce into large pot, and add the meatballs. Bring to a simmer and cook for about 30 to 45 minutes or until meatballs are cooked through. Remove from heat.
  • 5
     
    Meatballs can be made a few days in advance and keep refrigerated in an air tight container.
  • 6
    24 ounces Fresh Pizza Dough
    16 ounces Ricotta Cheese
    2-3 ounces Prosciutto
    4 ounces Salami
    12-16 Meatballs
    Extra Virgin Olive Oil
    Salt
    Semolina (for dusting)
    For the Calzone: Preheat oven to 425º F. Press dough out into two equally sized large circles. For each, spread some ricotta over half of the dough, leaving a 2 inch border. Arrange a few slices of prosciutto and of salami. Using a slotted spoon remove meatballs from sauce and arrange over the cheese. Dollop remaining ricotta over meatballs then fold un-topped dough over to cover. Press the edges to seal then fold edges over to close securely. Drizzle the top with olive oil and sprinkle with salt. Cut a few vents with a knife. Dust the pan with semolina. Alternatively, you can preheat a pizza stone in a 475 degree oven for one hour on the floor of the oven. Slide calzone onto preheated stone using a pizza peel dusted with semolina and cook as directed. 
  • 7
     
    Bake for 20 to 30 minutes or until rich golden on top. Remove from oven and allow to cool slightly before cutting. Serve with warmed sauce from meatballs.

    Helpful Tips:
    1. Soaking bread in milk gives the meatballs a creamy texture.
    2. For optimal crispness, bake calzone on a pizza stone.
 
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