Greek Burger Calzone

My favorite calzone is definitely the original that I posted, You're Entering the CALZONE . But a definite second has to be the Greek Burger Calzone. I got the idea for it because many years ago, as a teen, I had taken a German class at MIT the summer between my sophomore and junior years in high school, and while there, a friend and I would take a bus and then walk over to Faneuil Hall and Quincy Market in the heart of Boston MA. The food stands were numerous and diverse, and one was a Greek place that sold what they called Greek Aegean Fare burgers. These consisted of a flat bread with ground hamburg and diced tomatoes and onions with crumbled Feta cheese. They were hot, greasy, and delicious. Every time I went to class, I stopped at that stand and got one for lunch. I was hooked.

In re-creating the recipe for a calzone, I came up with a winner, I think. Everyone loved it, anyway. ;) It was juicy and delicious, and not even as greasy as the burgers I had gotten at Faneuil Hall in Boston. I think you’ll like it too!

So, let’s get cooking!

First, you’ll either have to buy pizza dough, or make it yourself. You can find the recipe for homemade pizza dough here: Pizza! It makes enough for 2.

If you are using fresh ground beef, you’ll need to brown it, drain off the grease, and even wash it with hot water to remove any extra grease. I buy ground beef in bulk and brown it, then split it up into meal-sized portions in freezer bags and freeze. That way it’s ready to use.

While the hamburg is browning, dice the tomatoes and onions, and mince the garlic.

Press out the dough to a rectangle about 16” by 12”. I very lightly grease the table, and also my hands, with some shortening.

Sprinkle half of the cheddar (or mozzarella if you’d like) and feta cheeses on the lower half of the dough.

Layer on the hamburg, then the onions, the minced garlic, and then the tomatoes. Evenly sprinkle on the remaining half of the cheeses on top of it all.

Fold over the top of the dough and seal tightly. Place on a greased sheet pan. It takes two people to do this, and you need to place it diagonally in order to fit.





Bake in a 425° oven for 18 minutes, until lightly brown on top. Slice and serve. I use a rotary pizza cutter. Enjoy! ~TMMF

Greek Burger Calzone
     (for 1; about 8 slices)

1 pizza dough
½ lb browned hamburg
½ medium onion
3 Roma tomatoes
2 cloves garlic
4 oz. feta cheese, crumbled
2 c. grated sharp cheddar cheese
     (or mozzarella if you’d like)

You're Entering the CALZONE...

Okay, almost nothing can cause me to start drooling at the mere mention of it like calzones. I love them! And when the family hears that I’m making them, they get excited and say things like, “I LOVE YOU!” ;)

The first time I ever even heard of a calzone was way back in 1983. I had ordered one from a restaurant in a neighboring town, and while looking at it and eating it, I thought, I can make this! And I did. For the most part, it was just a matter of figuring out how much of each ingredient to use. The ingredients in this particular recipe are my absolute favorite for calzones.

I’ll tell you right now, there will be a lot of pictures. But that’s because you’ll have a clearer idea of the instructions if you can see for yourself what it should look like. So, let’s get cooking!

Chop your onions, and if you want to, the mushrooms.

Lightly grease your working surface (I use my table for this). Grease your hands slightly, and press out the dough into a rectangle, about 16” by 12”.

Sprinkle 1 ½ c. of the mozzarella on the lower half of the dough. :::Psst! Wanna know a secret? Sometimes I use 2 c. of cheese on the bottom and on top too!:::

Layer on the ham, two slices thick on each end and one slice folded in half in between them.

Next comes the pepperoni. I don’t exactly put double pieces on, but I layer them so there’s plenty to give the calzone that characteristic zip.

Evenly spread out the mushrooms and onions. I don't know why I always put the mushrooms first, but I do. ;)

Lastly, sprinkle on the other 1 ½ c. of mozzarella cheese.

Carefully loosen the top half of the dough and flip it over the top of the calzone to cover. Seal the edges by pressing down and pinching. You’ll need another person to help you carefully lift the calzone and place it diagonally on a greased sheet pan.

Bake at 425° for 18-20 minutes. It should be lightly browned on top and will make a “thump” when you tap the top. Slice and serve. I use a rotary pizza cutter.



Calzones

pizza dough
     (store bought or homemade pizza dough)
3 c. mozzarella cheese
5 slices ham
45 or so slices pepperoni
2 small cans mushrooms
1 medium Vidalia onion