Calzone with Taco Filling
Try this delicious calzone recipe with taco filling, it's a fusion of two cultures that have some delightful cooking bases. It's a dish that will surprise everyone and they will love it. Make it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups water, warm 1/2 cups water, warm
  • 1 teaspoon raw sugar 1 teaspoon raw sugar
  • 2 teaspoons yeast 2 teaspoons yeast
  • 3 cups flour 3 cups flour
  • 1 pinch salt 1 pinch salt
  • 1/4 cups olive oil 1/4 cups olive oil
  • 1 cup corn masa flour
  • 1 cup water, warm 1 cup water, warm
  • 600 grams ground meat 600 grams ground meat
  • 2 teaspoons chile powder 2 teaspoons chile powder
  • 1 teaspoon garlic salt 1 teaspoon garlic salt
  • 1 teaspoon cayenne pepper
  • 1 canned refried black beans 1 canned refried black beans
  • 1/2 cups cheddar cheese, shredded 1/2 cups cheddar cheese, shredded
  • chile, chopped
  • 1 cup tomato purée 1 cup tomato purée
  • 60 grams onion 60 grams onion
  • 1/2 cups black olives
  • 1 egg
Preparation
2h 20 mins
1h
Low
  • For the dough, combine ½ cup of warm water with the yeast and sugar. Let it rest for 8 minutes.
  • In a bowl, add the flour and salt. Create a well in the center and pour in the yeast. In the bowl where the yeast was prepared, pour the rest of the warm water (1 cup) and incorporate it into the mixture, making sure to remove all the yeast.
  • Add olive oil and mix, first using a wooden spoon and when a dough forms, knead with your hands, sprinkling a little flour on the surface to be used. Knead for 5 minutes.
  • Try to keep the dough as moist as possible, without overdoing it and making it sticky. Brush with oil and let it ferment in a bowl covered with plastic wrap for 2 hours at room temperature.
  • Preheat the oven to 200ºC.
  • Cook the ground meat in a skillet with all the spices and set aside.
  • In a small bowl, mix egg with a little water; this will serve as glue to close our calzone.
  • Form balls the size of a tennis ball and stretch into a circle. Fill with the ingredients, leaving space at the edge to close the calzone. Brush this edge with the egg mixture and close the calzone.
  • Bake for about 25 minutes or until golden brown.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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