These versatile calzones are made with Red Star Platinum Yeast, and the recipe was entered into the KosherEye Red Star Platinum Recipe Competition by reader Simone Greenbaum. The dough is parve and the filling recipe can be adapted to work with meat, vegetarian or dairy ingredients.


For the dough:
4 cups all purpose flour
1 packet Red Star Platinum yeast
3/4 tsp. salt
1 & 1/2 scant cups of warm water
3 Tbsps. olive oil

For the beef and vegetable filling:
2 cups leftover or cooked beef- chopped
½ medium onion, chopped/diced
3 Tablespoons olive oil
¾ cup fresh or frozen broccoli- chopped
4 ounces fresh or canned sliced mushrooms
1-cup marinara sauce – such as Barilla roasted garlic variety


For the dough:
Place the flour and salt in a mixer bowl. Stir to mix
Add olive oil
Add packet of Red Star Platinum yeast and the warm water.
Mix well, then knead for about 5 minutes until dough is smooth to the touch. 
Place ball of dough in oiled bowl and cover with plastic wrap. Let rest 25 minutes.
(For expert advice on kneading calzone dough, visit Red Star Yeast Kneading Tips.)

For the beef and vegetable filling:
In a fry pan, sauté onion in olive oil for about 7 minutes. 
Add mushrooms, broccoli,
and 2 cups meat (I used leftover roast beef ). Cook for another 10 minutes.
Divide ball of dough into 8 pieces

Shape each piece into a 6"-7" circle fill with 2 tablespoons of meat mixture Fold dough over in half moon shape and seal with water or egg wash.
Repeat with the other 7 pieces of dough and place on greased cookie sheet. Cover calzones with egg wash (1 egg whisked with 2 Tablespoons of water) and place in 450° oven for 25 minutes or until golden.
Serves 6-8


These can be made with a dairy or vegetarian filling as well. Simply use Morningstar crumbles instead of meat and a few shakes of shredded mozzarella cheese for dairy. We also suggest adding one beaten egg to the cooled filling mixture to help hold it together.

Recipe: Kosher, meat, can be adapted for vegetarian or dairy

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