Nothing beats this creamy and delicious calzone. This recipe is simple to make yet is bursting with impeccable flavor. This calzone is stuffed with quality Braveheart black angus beef, smooth ricotta cheese, fresh spinach, and an array of fresh, quality ingredients. Test your cooking skills with this delicious dish that is guaranteed to impress.
Ingredients
1lb Braveheart Black Angus Beef
1 package premade pizza dough
Olive oil
1 package button mushrooms, finely chopped
Salt and pepper to taste
15 ounces ricotta cheese
1 cup fresh spinach, chopped
½ cup parmesan cheese, grated
4 garlic cloves, minced
¼ tsp red pepper flakes
1 jar alfredo sauce
Directions
Roll out pizza dough onto a large baking sheet and brush with olive oil.
Heat oil in a large skillet over medium-high heat and add mushrooms and beef. Cook until mushrooms are tender and beef is no longer pink (5-8 minutes). Remove from the skillet and set aside.
Mix together ricotta, parmesan, spinach, garlic, red pepper flakes, salt, and pepper until well combined.
To one half of the pizza dough, add a layer of ricotta mixture and top with a layer of beef mixture. Fold the pizza dough over and pinch the sides to create a half moon shape.
Bake at 450F for 15-20 minutes or until golden brown.
Serve with warmed alfredo sauce on the side and enjoy!
Enjoy this recipe? Try Braveheart Beef Manicotti with Vodka Sauce or check out our beef cut guide.