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Philly Cheesesteak Calzone

Yield: 6 Calzones
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 1 recipe french bread roll dough
  • 16 ounces thinly sliced 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

Instructions 

  • Make the french bread roll recipe and follow the steps through the first rise. Separate the dough into 6 or 7 pieces and shape into a ball. Let them rest lightly covered for 10-15 minutes to help the dough relax a bit.
  • 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.
  • Using a nonstick mat or a lightly greased countertop, working one at a time, start flattening each piece of dough into a circle. (Photo #1)
  • Eventually you’ll want it between six or eight inches in diameter (depending on how thick you want the calzone – I prefer them on the thinner side so they aren’t overly doughy). (Photo #2)
  • 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. (Photo #3)
  • Top the meat and veggies with cheese. (Photo #4)
  • Grab the top edge of the dough and fold it up and over the filling. (Photo #5)
  • Using the tines of a fork, press the edges of the calzone together until well sealed. (Photo #6)
  • 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.

Notes

Roast Beef: leftover roast beef like this Italian Beef would work great in this.