Steak Bomb Calzones

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 1,201.0
  • Total Fat: 55.8 g
  • Cholesterol: 163.8 mg
  • Sodium: 2,509.8 mg
  • Total Carbs: 105.5 g
  • Dietary Fiber: 9.7 g
  • Protein: 74.3 g

View full nutritional breakdown of Steak Bomb Calzones calories by ingredient
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Number of Servings: 2


    Green Peppers (bell peppers), 1 cup, strips (remove)
    Onions, raw, .75 cup, chopped (remove)
    Mushrooms, fresh, .25 cup, pieces or slices (remove)
    *Spaghetti Sauce, Classico Tomato & Basil, 1.5 cup (remove)
    Beef, round steak, 12.48 oz (remove)
    Monterey Cheese, 4 slice (1 oz) (remove)
    *Carando - Genoa Salami 4 Slices, 1 serving (remove)
    Pizza Crust Dough, 624 grams (remove)
    Olive Oil, 2 tbsp (remove)


First cut up your shaved steak into small bite size piece, then add steak mushrooms peppers and onions to the fryer pan with 1-ounce of olive oil, and a few shakes of salt and pepper.

Now cook for about 4 to 6 minutes or so, its ok if doesnít look totally cooked the rest will cook in the calzone you donít want to over cook it, will come out dry.

When all of your ingredients are cooked, place in a bowl to cool off, note you will have to drain liquids, from bowl before filling your calzone.

Preparing your dough

On a flat floured surface place your dough and start to stretch it out in a circler motion, and roll out with a floured rolling pin, until it stops stretching, you want to have your dough in a oval shape for stuffing it.

Layering your calzone

Keeping the dough on a well floured surface, will make for an easy transfer, to the oven; now start with a layer of American cheese for the bottom towards the middle of the dough.

Next add your cooked ingredients steak/peppers/onions mushrooms to the top of the cheese, spreading it as evenly as you can, note try to get this mixture as dry as possible before adding to the calzone dough.

On top of the mixture, you then add some salt and pepper and your sliced salami evenly across the top with one more layer of cheese.

Once this is done your ready to close up your calzone,

Start by folding the top part on the dough over the bottom of the dough, you may have to adjust the mixture a little to be able to fold evenly, now you can

Crimp the edges of the dough with a fork all around the dough.

Be sure its closed really well so thereís no leaking during the cooking process, next brush on some olive oil to the top and the sides of the dough.

Next pulled out a rack from your oven before you pre-heat it, and place on the counter top, next slide your calzone onto the non-stick foil and place on the over rack, itís a little tricky just take your time,also poke about 6 holes on the top of the calzone, with a knive,to vent during cooking.

Cooking your calzone

Pre-heat your oven to 350 degrees and place your calzone thatís on the rack in the middle of the oven and baked for about 25 to 35 minutes until thereís a golden brown color all round the dough.

When done place on a flat surface and cool for about 10 to 15 minutes, and slice into desired portions.

Serving Size: 2 halves of a calzone

Number of Servings: 2

Recipe submitted by SparkPeople user ARENDIVA.

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