Calzone Filled with Halifax Donair Meat & Donair Sauce, with Diced Onions & Tomatoes and a Mozzarella Cheese Blend. Brushed with Garlic Butter or Aioli.
Servings: 4 portion
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.