Calzones Recipe – Eats Now

Name: Calzones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. extra-virgin olive oil; 1 Spanish onion, finely sliced; 4 cloves garlic, thinly sliced; 1 tbsp. fennel seeds; 1 lb. pork shoulder meat, cut into 1/2-inch cubes; 1 cup red wine vinegar; 1/4 cup sugar; 1 cup Basic Tomato Sauce; 2 cups dry red wine; 1/2 cup fresh mint leaves; 4 eggs; 1/2 cup freshly grated pecorino; 1/2 cup finely chopped Italian parsley; 1 cup all-purpose flour; 1/4 cup all-purpose flour; 3/4 cup fine semolina; 1/2 cup warm water mixed with; 4 oz. butter, melted; 1 dash salt

Servings: persons

4 tbsp. extra-virgin olive oil
1 Spanish onion, finely sliced
4 cloves garlic, thinly sliced
1 tbsp. fennel seeds
1 lb. pork shoulder meat, cut into 1/2-inch cubes
1 cup red wine vinegar
1/4 cup sugar
1 cup Basic Tomato Sauce
2 cups dry red wine
1/2 cup fresh mint leaves
4 eggs
1/2 cup freshly grated pecorino
1/2 cup finely chopped Italian parsley
1 cup all-purpose flour
1/4 cup all-purpose flour
3/4 cup fine semolina
1/2 cup warm water mixed with
4 oz. butter, melted
1 dash salt

1
In a 12- to 14-inch saute pan, heat olive oil until smoking.
2
Add onion, garlic and fennel seeds and saute until light golden-brown.
3
Add pork, season with salt and cook until lightly browned.
4
Add vinegar, sugar, Basic Tomato Sauce and wine and bring to a boil.
5
Lower heat and simmer 1 hour, until very tender.
6
Remove from heat and allow to cool.
7
In a mixing bowl, place cooled pork mixture, mint, 2 eggs, pecorino and parsley and stir to combine.
8
Set aside.
9
Mix flour and semolina together in a mixing bowl and make a well.
10
Add water-butter mixture and stir to form a ball of dough.
11
Remove dough from bowl and place on work surface.
12
Knead for 1 minute, wrap in plastic and refrigerate 1 hour.
13
Preheat oven to 425F and line a cookie sheet with parchment.
14
Roll out dough to 1/4-inch thick and cut out 6-inch circles.
15
Place two to three tbsp.
16
of pork mixture in each one and fold to form a half-moon.
17
Seal edges, pressing with fingertips and place on lined baking sheet.
18
Continue until all the dough is used up.
19
Beat remaining 2 eggs and brush each empanada with the egg wash. Bake for 30 to 40 minutes, until golden-brown and remove.
20
Serve warm with a marinated tomato salad.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tbsp. extra-virgin olive oil, 1 Spanish onion, finely sliced, 4 cloves garlic, thinly sliced, 1 tbsp. fennel seeds, and more.

Yes, Calzones falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Calzones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions