Treat yourself to these crispy, creamy, cheesy calzones, packed with all the spicy, umami goodness that poblanos and bison have to offer! A tomato-cucumber salad on the side provides bursts of freshness in between bites of these perfectly delicious pockets.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Lean Ground Bison
Middle Eastern Spice Blend(ContainsMustard/Moutarde)
Tomato Sauce Base
Feta Cheese, crumbled(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 475˚F. Wash and dry all produce. Reserve 1 tsp flour (dbl for 4 ppl) for step 3. Sprinkle both sides of dough with remaining flour. With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface. Stretch each piece of dough into a 5x8-inch round or oval shape. Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: For 4 ppl, use 2 baking sheets.)
Meanwhile, core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then bison and poblanos. Season with salt and pepper. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base and Middle Eastern Seasoning to the pan. Cook, stirring often, until bison and poblanos are coated, 2-3 min.
With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.) Spread bison filling across the bottom half of each piece of dough. Sprinkle feta over top. Fold the top half of dough over filling, then crimp edges to seal. Brush 1 tsp oil over each calzone. Using a knife, make one small slit in the top of each calzone. Bake in the middle of the oven until golden-brown, 12-15 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, roughly chop cilantro. Halve tomatoes. Cut cucumber into 1/4-inch rounds. Add vinegar, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine, Add cucumbers, tomatoes and cilantro then toss to combine.
Stir together mayo and garlic puree in a small bowl. Season with salt and pepper, to taste. Allow calzones to cool slightly before serving, 3-4 min. Divide calzones and salad between plates. Serve garlic mayo on the side for dipping.