Cheesy BBQ Pork Calzones



  • 3 1/2 – 4 1/2 cups all purpose flour
  • 4 1/2 tsp rapid rise yeast (2 small packages)
  • 3 tsp sugar
  • 1 1/2 tsp salt
  • 1 1/3 cup very warm water (120-130 degrees F)
  • 6 tbsp vegetable oil
  • 20oz. Bob Evans Macaroni and Cheese*
  • 1 1/2 cup shredded mozzarella cheese
  • 2 cups bbq pulled pork*
  • 1 large egg
  • 2 tbsp grated parmesan cheese
  • 1/8 tsp black pepper


  1. Preheat oven to 425 degrees F.
  2. Combine 2 cup of flour, yeast, sugar and salt in a large mixing bowl and whisk to combine. Stir in the warm water and oil until mixture is thick and sticky, about 1 minute. Add another 1 cup flour to the bowl and mix with a sturdy spoon until mixture comes together, then transfer to a flour-dusted surface. Knead until dough is smooth and elastic, adding extra flour as needed.
  3. Divide dough into 8 balls and press into circles about 6 inches in diameter, making sure the dough does not become too thin.
  4. Meanwhile mix together the macaroni and cheese with the shredded mozzarella cheese in a small bowl. Divide the macaroni and cheese mixture among the centers of the calzone, leaving at least a 1 inch border around the circle. Divide the bbq pulled pork among the calzones on top of the macaroni and cheese.
  5. Lightly beat the egg with 1 tsp water in a small dish and lightly brush the outer edges of the calzone to help create a seal. Fold the calzone over, creating a pocket for the filling and use a fork to crimp closed.
  6. Poke the tops of the calzones with the fork a few times to create air holes in the filling. Brush the tops with the egg wash and sprinkle with a little bit of grated parmesan cheese and black pepper.
  7. Place calzones on a lightly greased baking sheet and bake for 13 to 15 minutes, until calzones are golden brown. Let cool for a few minutes before enjoying.

Detailed recipe and credit:
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