Ultimate Philly Steak & Cheese Calzones by Naush’s Kitchen

Ingredients
DOUGH
• ¾ cup warm water
• 1 ½ teaspoons instant yeast, (1/2 packet)
• 2 cups all-purpose flour, plus more for dusting
• 1 ½ teaspoons kosher salt
• 1 tablespoon olive oil
FILLING
• 1 pound lean ground or shaved beef, optional
• ½ yellow onion, diced
• 1 small red bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• ½ teaspoon kosher salt, plus a pinch
• ½ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded monetary or pepper jack cheese
• 1 large egg
Dough Preparation
In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a wooden spoon until everything combined well and the dough forms into a ball.
Lightly flour the surface, knead the dough for 1-2 minutes knock out the bubbles and to smooth it out. Form the dough into a ball.
Drizzle a good amount of olive oil in a clean large bowl. Add the dough and coat all sides in the oil. Cover with a clean kitchen towel and let it rise for at least 1 hour, or until doubles in the size.
Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
Time to make the filling:
Heat a cast iron grill pan over medium heat. Add onion, and peppers and sweat vegetables until slightly softened, about 2 minutes. Add ground or shaved beef, salt & pepper, and sauté until onions are translucent, about 5 minutes more. Add monetary jack or pepper jack cheese and mix thoroughly, until cheese begins to melt. Remove from heat and let cool.
After the dough has doubled in size, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
Spread ¼ of the beef, onion & pepper mixture, and ¼ cup of mozzarella cheese.
• Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
• Bake for 15-17 minutes, until golden brown. Let it cool for 5 minutes.
• Serve the calzones with marinara sauce or ranch sauce for dipping, if desired.
Enjoy with your family and friends!

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