6-INGREDIENT
These venison calzones are like a grown-up, sophisticated version of those savory pastry pockets we all loved as kids. I like to make large versions, as in this recipe, or individual ones that I can freeze and reheat later. Get creative—add veggies or try different cheeses. Use Alfredo sauce and add some broccoli with the ground venison.
Prep Time:
10 minutes
Cook Time:
30 minutes
Serves:
4 to 6
3 tablespoons olive oil, divided
1 pound ground venison
1 cup store-bought pizza sauce
½ cup chopped pepperoni
1 pound store-bought pizza dough
1 cup shredded low-moisture mozzarella cheese
Kosher salt
1.
Preheat the oven to 450°F. Grease a baking sheet lightly with olive oil.
2.
Heat 2 tablespoons of the oil in a medium skillet over medium-high heat until hot. Add the venison and cook, using a wooden spoon to break the meat into small crumbles, until it is no longer pink, about 5 minutes. Remove the skillet from the heat and stir
in the pizza sauce and pepperoni.
3.
On a lightly floured work surface, divide the pizza dough into two equal pieces. Roll out each piece into an 8-inch circle that is about ¼ inch thick. Spoon half of the meat mixture in the center of each circle, and sprinkle with half the cheese. Wet your finger with water, and lightly dampen half of the edge of each dough circle. Fold the dough over in half, and crimp the edges to seal. Repeat.
4.
Place the calzones on the prepared baking sheet. Using a pastry brush, brush the tops with the remaining 1 tablespoon of oil and sprinkle with a little bit of salt. Use a sharp paring knife to make two 1-inch-long slits in the top of each calzone.
5.
Bake for 20 to 25 minutes or until the calzones are golden brown. Let cool for about 5 minutes before serving. Cut each calzone in half or thirds to serve.
