Braised Beef Calzone

You'll never go wrong with tender, melt-in-your-mouth braised beef and cheese wrapped in a pocket of dough.


  • Olive oil
  • 500 grams beef, cubed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 1 3/4 cups beef broth
  • 1/4 bunch of parsley, chopped
  • For the dough:
  • 2 teaspoons active dry yeast
  • 1 teaspoon olive oil
  • 3/4 cup warm water
  • 1/4 cup milk
  • 1 pinch sugar
  • 3 cups flour
  • 1 pinch salt
  • 1 3/4 cup shredded mozzarella cheese
  • 1 egg, beaten, for brushing


  1. Coat the bottom a Dutch oven over medium-high heat with olive oil. Add beef chunks and stir to coat. Once they begin to brown, add onion, garlic, salt and pepper. Stir to combine. Add red wine and cook until the alcohol has evaporated. Stir in tomato paste, beef broth and parsley. Cover and continue to cook over medium heat for 1 hour.
  2. For the dough: In a mixing bowl, combine the yeast, olive oil, water, milk and a pinch of sugar.
  3. Add the flour and a pinch of salt, and mix until a dough is formed. Leave the dough to rest for 30 minutes.
  4. Preheat oven to 350 degrees.
  5. On a floured surface, roll out the dough into a disk shape, and place in a round baking pan. Add the braised meat and mozzarella cheese. Fold dough in half to cover the filling, then roll up edges to close. Brush with beaten egg and place in the oven for 30 minutes.