Calzone With Ground Beef And Chunky Marinara

Instructions

1. In a large saucepot on medium-high heat with some oil cook the onions and jalapeño until translucent, about 5-7 minutes, stirring occasionally. 
2. Add spices and cook for a minute until fragrant. Then add the garlic and cook for 30 seconds.
3. Add the tomatoes and tomato paste and turn the heat to low. Simmer sauce for 15 minutes to 1 hour (the longer it simmers, the better it gets!)        
4. In a medium-sized pan, heat oil and add ground beef, leeks, and spices. Cook until no pink in the beef remains. Set aside to cool. Quick cooling tip: Spread mixture out on a plate or baking sheet to get it to room temperature fast. You don’t want the hot beef to melt the cheese in the next step.
5. In a medium bowl, mix cooled meat and leeks, ricotta, and mozzarella and put in the refrigerator until ready to use.  
6. Preheat oven to 375 F.
7. Divide pizza dough in half and roll each half into two circles.
8. Add half of the filling to one side of the circle, making sure to leave a border so you can pinch it together. Fold the other half over the filling and pinch the two sides of dough together. 
9. Once it’s sealed, gently roll and tuck the extra dough toward the calzone. 
10. Lightly grease or spray a baking sheet. Set aside.
11. Break the egg into a bowl and scramble with a fork.
12. Place the finished calzone on the baking sheet and brush tops and sides with egg wash. It’s okay if you don’t end up using all the eggs.  
13. Sprinkle salt on top and bake for 25 to 30 minutes.
14. Let sit for five minutes, since these will be steaming out of the oven.
15. Serve warm with plenty of sauce on the side.