Beef calzone

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This is the hearty calzone many people actually mean when they ask for a filled pizza at home: savoury minced beef, tomato sauce and melted cheese tucked into folded dough. It is generous, comforting and very approachable, especially if you learn to keep the filling thick enough so the calzone bakes crisp instead of leaking.

Serves: 4 people

Preparation time: 13 min

Ingredients

• Pizza dough – 1 large ball
• Ground beef – 250 g
• White onion, diced – 1/2
• Garlic, minced – 1 clove
• Tomato sauce – 400 g
• Dried basil – 1/4 tsp
• Dried oregano – 1/4 tsp
• Paprika – 1/4 tsp
• Ground cumin – 1/4 tsp
• Worcestershire sauce – 1/2 tsp
• Mozzarella – 120 g
• Tomatoes, sliced – 2 small
• Egg, beaten – 1

Method

1. Fry the beef with the onion, salt and pepper until browned. Add the garlic and cook briefly, then stir in the tomato sauce, basil, oregano, paprika, cumin and Worcestershire sauce.
2. Simmer the filling until it has thickened properly. This matters: a loose filling will burst out of the dough instead of staying inside the calzone.
3. Divide the dough and roll it into rounds. Put mozzarella on one half, add some tomato-beef filling and finish with a few tomato slices.
4. Fold the dough over, press out excess air and seal the edge firmly. Brush with beaten egg.
5. Bake until deeply golden. Let the calzone rest for a few minutes before cutting so the filling settles and stays hot instead of spilling immediately.