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Ground Beef and Mushroom Calzones

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“These calzones aren't your typical calzone as they don't have any marinara. They are a recipe from my mother-in-law that she made DH as a kid. I love them and they always make enough to freeze and reheat later! Enjoy!”
READY IN:
1hr 5mins
SERVES:
8
YIELD:
15 calzones
UNITS:
US

Ingredients Nutrition

  • Dough
  • 1 14 cups warm water
  • 1 tablespoon yeast
  • 2 tablespoons olive oil
  • 1 12 teaspoons garlic salt
  • 12 teaspoon pepper
  • 12 teaspoon salt
  • 3 cups flour
  • Filling
  • 1 lb ground beef
  • 12 lb fresh sliced mushrooms
  • 1 (8 ounce) package Knorr french onion soup mix
  • 34 cup water
  • 1 cup cheese, grated

Directions

  1. Sprinkle yeast on warm water lt dissolve and float to top. Add olive oil and pepper and 2 C flour. Stir til smooth. Stir in remaining flour until kneadable. Knead til smooth. Let rise while making filling.
  2. Fry beef in skillet on med-high until no longer pink. Add mushrooms and fry a bit more. Add soup and water, reduce heat to med. and simmer until liquid is almost gone. **if you want to you can grate in a baked potato or add rice or other appropriate leftovers you may have** Add cheese and turn off heat. Let cool.
  3. Roll out dough and use a bowl or lid that is about 4" or whatever you choose to cut circles and put filling in and seal and put on a cookie sheet and bake at 375 degrees for 15-20 minute.

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