Beef and Onion Calzones

Beef and Onion Calzones


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This classic Italian pocket mixes beef and onions in a pizza-like crust to create a savory dish that can be eaten on the go. Try this recipe out to make a delicious and filling meat appetizer!

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Chicago IL

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1/2 lb lean ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 6 oz Italian-style tomato paste
  • 1/4 cup dry red wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 1/2 cup milk
  • 2 oz refrigerated pizza crust.

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Cook ground beef, onion, and garlic in a large skillet, stirring until beef crumbles; drain.

Stir in tomato paste, wine, salt and pepper; stir and cook for 5 minutes until thickened, then remove from heat.

Combine egg and milk, stirring well to make egg wash.

Cut pizza crust into 4 triangles and spoon the ground beef mixture onto triangle, leaving a small border around edges that you brush lightly with egg mixture.

Fold the corners over the beef and press edges together to seal, leaving a small gap on the top. Place calzones on lightly greased baking sheets and brush exteriors with egg wash.

Bake calzones at 350° for 15 minutes, then remove and serve.

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