Ground Beef, Turkey, and Cheese Gozleme (Calzones)

One of the side-effects of blogging with baby is that I don’t have as much time to make food. I am not the fastest person in the kitchen, and I think blogging helped speed me up a bit. I needed to be able to take pictures while cooking in a reasonable amount of time. Sure, my pictures were sometimes rushed or blurry, but I did okay. Usually, I could even take multiple pictures of a step and pick the best one. Well, nowadays I don’t always remember to even take a picture for a step, or there just isn’t time. Maybe we’re running late for dinner (not an issue with adults, but it is with a set dinner/bedtime routine for a toddler!), so I am rushing the food-making process, or my hands are dirty and I would need to stop, wash up, take a picture, dirty my hands again, wash up, etc. and I decide it isn’t worth it, or I just forget. Today’s recipe was more the dirty hand issue. Making dough recipes means flour gets everywhere. We had an ant outbreak this summer, and so I’ve been trying to be extra careful of where flour and other food particles end up in the kitchen. (Although, both sets of neighbors had ants really bad last year, and we didn’t have any, so I guess it might have just been our turn. Sigh.)

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The picture taking isn’t the only thing that takes a backseat. Sometimes the execution does as well. These dough packets were fragile, and I didn’t even care when one broke open (the one you see above). I ate that one since it was the messiest, but if you keep them big like I did, you will use a fork and knife anyway. Next time, I might make the rectangles half the size, like the original recipe suggested. But, I bet they would still be messy. Anyway, we didn’t care how they looked. Taste is most important, and K said these tasted like pizza. So, I am calling these a winner–haha. Really, they are like calzones, and I like that you can cook them on the stovetop in a short amount of time.

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Mine weren’t beautiful rectangles, so that is something else I can work on for next time. Because, yes, I do plan on making these again. Maybe the same filling, maybe different. You can have fun with the insides!

Directions for Ground Beef, Turkey, and Cheese Gozleme

Adapted from Half Baked Harvest

  • 1 teaspoon active dry yeast
  • ½ teaspoon honey
  • ¾ cup warm water (110 degrees F)
  • 1.5 cups flour
  • 1 teaspoon salt
  • Oil
  • 1.5 cups chopped onion
  • 1 pound ground beef (I did half beef, half ground turkey since I had some I wanted to use up)
  • 1-2 cups cherry or grape tomatoes, cut in half (add as much as you like)
  • 1/3 cup grated parmesan
  • 1 cup shredded Havarti cheese
  • 1 cup ricotta
  • 1 teaspoon Lemon/Pepper seasoning

 

Begin by making the dough. Stir together the yeast, honey, and water in a small bowl. Allow it to sit for a few minutes until it becomes bubbly. Whisk together the flour and salt in a large bowl, then make a well in the center. Pour the yeast mixture into the well, then gradually stir together the liquids and flour/salt.

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Once the dough is well-combined, knead the dough for a few minutes on a floured surface. You want the dough to be smooth, elastic, and not too sticky. Place the dough in a large greased bowl and cover. Let the dough rest for about 15-20 minutes. (Note, it is for resting, not rising.)

Meanwhile, make the filling. Place the onion in a large pan with some oil. Saute until lightly browned. Then, add the ground beef and turkey (if using), breaking it up as you stir. Brown the meat evenly, then make sure it cooks through.

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Stir in the tomatoes and cook until they break down a little (a few minutes). Remove from the heat and allow to cool a little. In a medium bowl, stir together the parmesan, Havarti, ricotta, and Lemon/Pepper seasoning.

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Continue with the dough. Divide the dough into 4 equal portions. Then, roll out each into a rectangle, about 9×14 inches. Spread ¼ of the ricotta mixture in the middle of one half of the rectangle, then top with ¼ of the meat mixture. Fold the dough over and seal the edges. Do this for each rectangle.

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In a large skillet, heat oil until it is almost smoking. Brown both sides of the dough rectangles, allowing the filling to warm up inside.

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Serve immediately.

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Directions for Ground Beef, Turkey, and Cheese Gozleme (without pictures)

Adapted from Half Baked Harvest

  • 1 teaspoon active dry yeast
  • ½ teaspoon honey
  • ¾ cup warm water (110 degrees F)
  • 1.5 cups flour
  • 1 teaspoon salt
  • Oil
  • 1.5 cups chopped onion
  • 1 pound ground beef (I did half beef, half ground turkey since I had some I wanted to use up)
  • 1-2 cups cherry or grape tomatoes, cut in half (add as much as you like)
  • 1/3 cup grated parmesan
  • 1 cup shredded Havarti cheese
  • 1 cup ricotta
  • 1 teaspoon Lemon/Pepper seasoning

 

Begin by making the dough. Stir together the yeast, honey, and water in a small bowl. Allow it to sit for a few minutes until it becomes bubbly. Whisk together the flour and salt in a large bowl, then make a well in the center. Pour the yeast mixture into the well, then gradually stir together the liquids and flour/salt. Once the dough is well-combined, knead the dough for a few minutes on a floured surface. You want the dough to be smooth, elastic, and not too sticky. Place the dough in a large greased bowl and cover. Let the dough rest for about 15-20 minutes. (Note, it is for resting, not rising.)

Meanwhile, make the filling. Place the onion in a large pan with some oil. Saute until lightly browned. Then, add the ground beef and turkey (if using), breaking it up as you stir. Brown the meat evenly, then make sure it cooks through. Stir in the tomatoes and cook until they break down a little (a few minutes). Remove from the heat and allow to cool a little. In a medium bowl, stir together the parmesan, Havarti, ricotta, and Lemon/Pepper seasoning.

Continue with the dough. Divide the dough into 4 equal portions. Then, roll out each into a rectangle, about 9×14 inches. Spread ¼ of the ricotta mixture in the middle of one half of the rectangle, then top with ¼ of the meat mixture. Fold the dough over and seal the edges. Do this for each rectangle.

In a large skillet, heat oil until it is almost smoking. Brown both sides of the dough rectangles, allowing the filling to warm up inside. Serve immediately.

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