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1/2 pound hot breakfast sausage
1 pound ground beef
1/2 onion, diced finely
1 10 ounce can Rotel (tomatoes and chilies)
8 ounces Ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Monterey Jack Cheese
1 egg, beaten
olive oil for brushing
1 tsp active dry yeast
4 cups all purpose flour
1 tsp kosher salt
1/2 cup extra virgin olive oil
Pour 1 1/2 cups warm water into a bowl and sprinkle the yeast over the water.
Combing flour and salt in a separate mixing bowl. Mix on low speed with an electric mixer and then slowly add the olive oil a little at a time. Carefully stir yeast/water mixture. Add mixture into the flour oil mixture and mix until the dough comes together and forms a ball. Drizzle some olive oil in a clean medium size bowl and turn dough until coated with the oil. Cover with a moistened towel and put in a warm place for 1-2 hours.
While crust is rising, make the meat stuffing.
Preheat oven to 450 degrees.
Meat stuffing instructions: Combine sausage and ground beef with the diced onion and brown over a medium heat. Drain. Add Rotel and stir until combined, then cook for about 2-3 minutes. Then cool. In a separate bowl mix together all 3 cheeses, egg, salt and pepper. Add cooled meat to the cheese mixture and carefully mix just until combined.
After crust dough has finished rising, divide dough into 8 equal sized balls. Roll each ball on a floured surface, into 6 inch circles.
Place 1/8 of the meat stuffing mixture in the middle of each circle.
Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling. Use a fork to press around the edge to seal it closed. Place the Calzone on a baking sheet. Repeat with the remaining dough and filling. Brush each Calzone slightly with olive oil.
Bake for 12-15 minutes until golden brown.
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