Donair Calzone like a Donair Pizza but Folded in Half, prepped and cooked like just like a Pizza Calzone. Filled with thinly sliced Halifax Donair Meat, Donair Sauce, Diced Onions & Tomatoes with a Mozzarella Cheese Blend Brushed with Garlic Butter.
Donair Calzone
The Donair Calzone is prepped the same way as Pizza Calzone.
Brush On / Wash
For this recipe, we use a Garlic Butter or Aioli Brush on / Wash. You could also just do the Bagel Wash and then Brush with Garlic Butter or Aioli afterward when it is done cooking.
Dough
Use this Hand Tossed Pizza Dough to create the Dough portioned into 233 g. The same as a Small Pizza. You can make these smaller for Donair Pockets.
Donair Sauce
Use this Halifax Donair Sauce Recipe. Make this ahead of time before starting this so that there is enough time for the sauce to develop. You can include this with the filling or have on the side to Dip, or both in the Filling and on the Side. You can also place the Sauce into a Squeeze bottle and drizzle over top the Calzone before serving.
Halifax Donair Meat
This recipe uses JAH Halifax Donair Spice. If you don’t have this, you can also stop by your local Cash & Carry to pick some up or make the common one found on the internet and outlined with my Donair Meat Post. While not quite as good, it will do the trick.
To get the Thin Slices, I partially freeze and run through a meat slicer or slice by hand, although that can be tiring.
Then put them through the second cook by combining the Donair meat with leftover Liquid from the First Cook and cooking in the oven until heated through. Tossing and turning.
Ensure that you slice them thin or else you won’t get volume within the Calzone.
Additional Fillings
The Additional Fillings that go in are Diced Onions & Tomatoes with the Addition of a Mozzarella & Provolone Cheese Blend at a Ratio of 3:1.
Ingredients
- 4 small Hand Tossed Pizza Dough
- 1 lbs Donair Meat - Cooked and Sliced Thin
- Donair Sauce
- 1 Onion - Diced
- 1 Tomato - Diced
- 2 C Mozzarella Cheese Blend - 3:1 Mozzarella Cheese & Provolone
- Garlic Butter or Aioli
Instructions
Preparation
- Preheat the Oven at the Highest setting (usually between 500 F – 550 F) with the rack in the second-lowest position. Preferably with a Pizza Stone.Roll the Pizza Dough out on a Floured Surface. Slap from one hand to the other to shake off any excess flour. Lay down on a Clean Flat Surface or on a Sheet of Tin Foil.
- Brush with Garlic Butter or Aioli leaving 1/2 inch – 1 inch crust all the way around. Flip the Dough over to fill.
- Sauce on Donair Sauce, Fill with Donair Meat, Diced Onions and Tomatoes, more sauce if desired and Cheese. Fold over the other half and Crimp the Edge. Score the Bread 3 times and transfer to a baking sheet. Place into the Oven. You may have to do this in 2 batches.
Cooking
- Place the Baking Sheet with Calzones into the Oven to cook for 5–6 minutes. The bottom should have a good light crust formation, if not continue to cook until it does, another 1–2 minutes. You can flip the baking sheet around halfway through the first 5 -6 minutes for even browning.
- If you think it will need more color on the top within 2–4 minutes, place the oven on broil for 2–4 minutes otherwise if a decent colorization is taking place, continue to cook for those 2–4 minutes. Remove from the Oven.
- Garnish and Serve with Donair Dipping Sauce on the Side or placed into a squeeze bottle and drizzled over top.