Categories: Calzones

Ingredients

• 1 pizza dough
• 16 ounces deli roast beef
• 1 tablespoon canola or olive oil
• 1-2 medium yellow onions, cut in half and sliced into thin half moons
• 1-2 green peppers, chopped
• 12 ounces white button mushrooms, sliced
• 8 ounces provolone cheese, grated or thinly sliced

Directions

1. While the dough rests, preheat the oven to 400 degrees and heat the oil in a large nonstick skillet. Add the onions and mushrooms and cook, stirring now and then, until the onions begin to become translucent and the mushrooms start to cook down, about 3 minutes. Add the peppers and continue to cook until the vegetables are tender and most of the liquid has cooked off, about another 3-5 minutes. Toss in the roast beef and cook until the beef is warmed through (if there is still a lot of liquid left in the skillet from adding the roast beef, either drain the liquid or cook until the liquid evaporates). Take the skillet off the heat.

2. Using a nonstick mat or a lightly greased countertop, working one at a time, start flattening each piece of dough into a circle.

3. On the bottom half of the dough circle, leaving at least a 3/4-inch edge on the bottom and sides to crimp later, layer on a portion of the meat and veggies, taking care to portion the meat and vegetables so you’ll have enough for each calzone.

4. Carefully lift the calzone onto a silpat-lined or lightly greased baking sheet. Follow this process with the remaining pieces of dough, spacing them at least one to two inches apart on the baking sheet. Bake for 14-15 minutes until golden brown and cooked through.

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