- 1/2 cup of warm water
- 1 tablespoon brown sugar
- 2 teaspoons yeast
- 3 cups of all-purpose flour
- 1 pinch of salt
- 1/4 cup olive oil
- 1 cup of warm water
- Ground beef
- Chili powder
- Garlic salt
- 1 can of refried beans
- Grated cheddar cheese
- Fresh chilis sliced
- Green onion
- Black olives
- 1 egg
- Combine 1/2 cup warm water with sugar and yeast in a small bowl and set aside for 8 minutes until yeast foams.
- In a large bowl add flour and salt.
- Create a well in the center and pour in the foamy mixture. Fill that same little bowl with the rest of the warm water (1cup) and then pour into a larger bowl. This is to make sure you are getting all the yeast.
- Add in olive oil and stir, first using a wooden spoon and once combined you can turn the dough out onto a light flour surface and knead for 5 minutes until the dough is smooth and stretchy.
- Try to keep the dough as wet as you can without sticky too much. I find that the more flour you add at this stage usually gives the dough a harder time during the rise and it won't get as bubbly and airy as you want it.
- Place the dough in an oiled bowl and lightly coat the top with oil.
- Cover with plastic wrap and keep in a warm place for 2 hours until doubled in size.
- Preheat your over to 500F or as hot as it will go.
- Cook up the ground beef in a saucepan with the spices.
- Once cooked through spoon into a bowl and place aside.
- Whisk together the egg and a splash of water. This will be your calzone's glue.
- To make each calzone measure out a tennis ball-sized portion of dough. Roll out into a flat circle and then begin to layer in the beans, beef, salsa, cheese, green onion, olives, and chilis on one half of the circle making sure to leave an inch from the edge.
- Paint some of the egg wash around the edge and then fold over the top. Pinch the edges shut. Brush with the egg wash before repeating with the remaining dough.
- Bake for 30 minutes
- Serve with lime, fresh cilantro, and mashed avocado.
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