Philly Cheesesteak Calzone

Photo from Mel's Kitchen Cafe

Philly Cheesesteak Calzone
1 pizza dough ball, thawed
16 ounces deli roast beef, thinly sliced (leftover roast beef like this Italian Beef or this French Dip would work great in this)
1 tablespoon olive oil
1/2 medium yellow onions, cut in half and sliced into thin half moons
1 green pepper, chopped
6 ounces white button mushrooms, sliced
8 ounces provolone cheese, grated or thinly sliced

Separate the dough into 7 or 8 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. 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. Top the meat and veggies with cheese. Grab the top edge of the dough and fold it up and over the filling. Pinch edges to seal. Transfer to a cookie sheet and bake for 14-15 minutes until golden brown and cooked through.

Recipe adapted from MEL'S KITCHEN CAFE

Family Rating:
Brad: ***
Jordan: ****
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20