Philly Cheesesteak "Calzone"

You could put anything in this calzone dough, and I would eat it.  It's sooo yummy.  And I'm a bread girl, so I'm quite picky.  It's the best best calzone dough I've ever had.  It's not too thick, doesn't get soggy, it's soft and crispy at the same time.... I could go on forever....  like I said, I'm a bread girl.
I first used the dough to make an Italian sausage and peppers calzone - yumm.  So, I thought I'd switch it up a bit and do a homemade Philly cheesesteak calzone.  They were an absolute hit - so yummy and tender - a perfect cheesesteak!  Special thanks to my best foodie friend, Becky, who did some brainstorming with me on this delish treat!
 Here is the super-delicious end result:

Wishing you best dishes and yummy dreams!

xoxo,

Philly Cheesesteak Calzone

Dough recipe courtesy of:  Bouffe e Bambini

Makes 4 large "calzones"

Dough Ingredients:

2 1/4 c. bread flour
1 1/4 tsp. salt
1/2 tsp. instant yeast
1/8 c. olive oil
1 c. ice cold water
1/2 tbsp. sugar

Preparing the dough:
Prepare the dough the night before:
1.  Mix flour, salt, and yeast together in a bowl.
2.  Add the olive oil, water, and sugar and mix until it forms a sticky ball.
3.  Knead the dough for 5-7 minutes adding flour, or water if needed.
4.  Place the ball of dough on a baking sheet sprayed with nonstick spray and cover the dough with plastic wrap.  Place in the refrigerator!

Filling Ingredients:
2 ribeye steaks
1 green bell pepper, chopped
1 onion, chopped
olive oil
salt, pepper, garlic powder, red pepper flakes
provolone slices

Making the "calzones":

1.  Saute the peppers and onions in a pan with olive oil.

2.  Slice the ribeye steak in very thin strips and add it to the pan with the peppers and onions just before they are finished sauteing, but DO NOT cook the strips all the way, or they will over-cook in the oven.  Add dashes of garlic powder, salt, pepper, and red pepper flakes (season to taste).  

3.  Set the filling aside, and flour a surface to work with the dough.  Preheat the oven to 350 degrees.

4.  Divide the dough into four equal parts.  Roll one part out with a rolling pin, place the filling inside and top with a slice of provolone cheese (you can choose to cut the dough as the picture shows to "braid" the calzone, or just cover the filling and cut vent holes into the top of the calzone).

5.  Repeat for the remaining balls of dough and then place the calzones on a greased baking sheet.

6.  Brush the tops of the calzones with olive oil and sprinkle with garlic powder.  Bake at 350 degrees for 20-30 minutes, or until golden brown. 

7.  You may choose to serve it with a provolone sauce like this... but, it really needs no sauce at all!

The calzone is shown on a small "side dish" plate, and was much prettier before I forgot the cheese and had to open it back up :(  

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I also shared this at:  The Freshmen Cook's Super Bowl Eats Party