Ingredients:
1/2 cup tomato juice or 1/2 cup V8 vegetable juice
1/2 package active dry yeast
1 1/4-1 1/2 cups flour
1 teaspoon dried oregano
1 tablespoon olive oil
1/2 teaspoon salt
1 ounce package pepperoni slices, cut slices in half
2 tablespoons minced onions
1 clove garlic, minced
1/2-3/4 cup crumbled pre-cooked hot Italian sausage ( about 1 link)
1/2 lb lean ground beef
1 teaspoon dried oregano
3 teaspoons tomato paste
3/4 cup grated mozzarella cheese
Directions:
Prepare the crust: Combine tomato juice, yeast and 3/4 cup of the flour in a large bowl.
Mix well then add oil, salt, and oregano, then gradually add the remaining 3/4 cup or so of flour.
Work into a soft dough, then knead for 5 minutes on a lightly floured surface until smooth and elastic.
Transfer dough to a lightly oiled bowl and cover with a clean towel in a warm place until doubled in size (about an hour).
Begin preparing filling while you wait for dough to rise, see below.
When dough has risen, divide it into 2 even balls and let rest another 15 minutes.
Pat out dough balls into 2 crusts, each about 1/8 inch thick.
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.
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.
Add salt or pepper to taste and set aside to let cool for filling the calzone.
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.
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.
Alternatively, you could make two separate calzones instead of one large one.
Servings: 2
Time preparation: 90 min.
Time total: 125 min.