Middle Eastern-Inspired Bison Calzones
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Middle Eastern-Inspired Bison Calzones

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.

Preparation Time35 minutes
Cooking Time


serving amount

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


(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


0.13 tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories1210 kcal
Fat72 g
Saturated Fat18 g
Carbohydrate96 g
Sugar11 g
Dietary Fiber7 g
Protein46 g
Cholesterol130 mg
Sodium1780 mg
Trans Fat0.3 g
Potassium1150 mg
Calcium250 mg
Iron9.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Large Bowl
Small Bowl


Stretch dough

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.)

Prep hot pepper

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!)

Cook bison filling

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.

Assemble and bake calzones

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.)

Prep and assemble salad

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.

Finish and serve

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.