Ground Pork Calzone
with leek, spinach, bocconcini cheese and tomato sauce
Ingredients
- Ground Pork
- Bocconcini
- Pizza Dough
- Baby Spinach
- Fire-Roasted Tomatoes
- Leek(s)
- Tomato Paste
- All-Purpose Flour
- Spice Mix (Italian Spices,Fennel seed,Garlic Powder,)
Necessary elements
Baking sheet, Saucepan, Brush
1. Preheat the oven to 425f. Thinly slice the leek. Tear the bocconcinis into pieces.
2. Heat a drizzle of oil in a pan medium-high. Add the pork, the leek and half of the spices. Cook for 4-5 minutes. Mix in the spinach, tomate paste, a pinch of sugar, salt and pepper. Cook for 2 minutes. Remove from the heat
3. Meanwhile, roll out the pizza dough with the flour to get a large oval shape with each dough. Tranfer onto a sheet pan covered with baking paper. Add the pork mixture and some bocconcini at the center of the dough. Fold the dough in half into a hlaf moon shape. Seal the eadges tightly.
4. Brush the calzones with some oil and garnish with a pinch of salt. Cook in the oven for 16-18 minutes. For more color, cook at Broil for 2-3 minutes
5. Put the canned tomatoes in a small saucepan with the remaining spices, salt, pepper and a pinch of sugar. Cook over medium heat 6-8 minutes.
6. Serve the calzones with tomato sauce as a dipping sauce. Bon appétit!