Middle Eastern-Inspired Bison Calzones
with Tomato Salad
Treat yourself to these crispy, creamy, cheesy calzones, packed with all the spicy, umami goodness that hot peppers and bison have to offer! A tomato 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.
Ingredients
250 g
Lean Ground Bison
340 g
Pizza Dough
(Contains Wheat)
1 tbsp
Middle Eastern Spice Blend
(Contains Mustard)
1 tbsp
Garlic Puree
2 tbsp
Tomato Sauce Base
1 unit(s)
Hot Pepper
½ cup
Feta Cheese, crumbled
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
113 g
Baby Tomatoes
56 g
Arugula and Spinach Mix
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2.66 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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 (2 tsp) flour 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 hot pepper into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then bison and hot peppers. 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 hot peppers 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.)
Halve tomatoes. Add vinegar, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine, Add arugula spinach mix and tomatoes, 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.
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