Before you make the calzone, you need to make the pizza dough:
1 t. or 1/2 packet active dry yeast
4 c. all-purpose flour
1 t. kosher salt
1/3 c. extra virgin olive oil, plus more for drizzling
Pour 1 1/2 cups warm water into a bowl. Sprinkle the yeast over the water and set aside. Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle the olive oil until just incorporated. Gently stir the yeast/water mixture and then drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.) Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
Now it's time for the calzone:
1/2 lb. hot breakfast sausage
1 lb. ground beef
1/2 onion, finely diced
1 can Rotel
8 oz. ricotta cheese
1/2 c. grated mozzarella cheese
1/2 c. grated Monterey Jack cheese
1 egg, beaten
salt and pepper, to taste
olive oil for brushing
Preheat the oven to 450 degrees. In a large skillet, combine the sausage and hamburger with the onion. Brown over medium heat. Drain the excess grease. Pour in the tomatoes and chilies.
Stir to combine, and cook for 2 minutes. Remove from the heat and allow to cool slightly. In a bowl, combine the ricotta, mozzarella, Monterey Jack, and egg. Add a dash of salt and pepper.
Add the cooled meat mixture to the cheese mixture and stir gently to combine.
Divide the pizza dough into 8 equal-sized balls. With a rolling pin on a floured surface, roll each ball into a 6-inch circle. Place 1/8th of the meat/cheese mixture in the middle of each circle.
Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer to a greased baking sheet. Repeat with the remaining dough and filling. Brush the calzone with olive oil. Bake for 12 to 15 minutes, until golden brown. Transfer the calzone to a basket or wrap individually in foil.
I like a little sauce with my calzone, so I served these with marinara sauce for dipping. Delicious!