Three Meat Calzone

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“I created this filling just for Ed, since he loves pepperoni and hot Italian sausage on his pizza. I've added lots of oregano and a little garlic as well, and wrapped it up in a crust with more oregano. I don't think the tomato juice in the crust gives it any additional flavor, but it gives it an appealing color.”
2hrs 5mins

Ingredients Nutrition


  1. Prepare the crust: Combine tomato juice, yeast and 3/4 cup of the flour in a large bowl.
  2. Mix well then add oil, salt, and oregano, then gradually add the remaining 3/4 cup or so of flour.
  3. Work into a soft dough, then knead for 5 minutes on a lightly floured surface until smooth and elastic.
  4. Transfer dough to a lightly oiled bowl and cover with a clean towel in a warm place until doubled in size (about an hour).
  5. Begin preparing filling while you wait for dough to rise, see below.
  6. When dough has risen, divide it into 2 even balls and let rest another 15 minutes.
  7. Pat out dough balls into 2 crusts, each about 1/8 inch thick.
  8. To prepare filling: Brown the pepperoni a little in an ungreased non-stick skillet; add onion, garlic, pre-cooked and crumbled Italian sausage and ground beef.
  9. Cook together until ground beef is thoroughly cooked; pour off excess grease, then add oregano and tomato paste; stir to combine thoroughly and cook another 10 minutes.
  10. Add salt or pepper to taste and set aside to let cool for filling the calzone.
  11. To assemble the calzone: Spread filling on one half of the prepared crust; sprinkle evenly with mozzarella cheese and top with the other prepared crust and press down firmly along the edges with the tines of a fork to seal.
  12. Slash top crust with a knife as you would a pie, then bake on a lightly oiled pizza pan in a 450 degree oven 12 to 15 minutes, until lightly browned.
  13. Alternatively, you could make two separate calzones instead of one large one.

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