{"id":577,"date":"2020-08-15T21:31:43","date_gmt":"2020-08-16T01:31:43","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=577"},"modified":"2021-02-11T20:19:13","modified_gmt":"2021-02-12T01:19:13","slug":"mexican-pork-calzone","status":"publish","type":"post","link":"http:\/\/www.samanthataffner.com\/blog\/mexican-pork-calzone\/","title":{"rendered":"Mexican Pork Calzone"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200815181347_IMG_5386-1024x683.jpg\" alt=\"\" class=\"wp-image-578\" srcset=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200815181347_IMG_5386-1024x683.jpg 1024w, http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200815181347_IMG_5386-300x200.jpg 300w, http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200815181347_IMG_5386-768x512.jpg 768w, http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200815181347_IMG_5386-1536x1024.jpg 1536w, http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200815181347_IMG_5386-2048x1365.jpg 2048w, http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200815181347_IMG_5386-666x444.jpg 666w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h5 class=\"wp-block-heading\"><em>Makes 4 calzones<\/em><\/h5>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>16 oz ground pork<\/li><li>4 Cloves of garlic minced<\/li><li>2 Anaheim peppers sliced<\/li><li>2 Jalapenos sliced<\/li><li>Juice of 1\/2 Limes<\/li><li>Salt and Pepper<\/li><li><a href=\"http:\/\/www.samanthataffner.com\/blog\/southwest-spice-mixture\/\" target=\"_blank\" rel=\"noreferrer noopener\">1.5 TBSP Southwest Spice Mixture<\/a><\/li><li>Shredded Pepper Jack<\/li><li><a href=\"http:\/\/www.samanthataffner.com\/blog\/a-running-list-of-my-pizza-doughs\/\" target=\"_blank\" rel=\"noreferrer noopener\">Try one of my pizza doughs<\/a><\/li><li>Freshly grated Parmesan<\/li><li><strong>Dipping Sauce<\/strong><ul><li>4 TBSP Sour Cream<\/li><li><a href=\"http:\/\/www.samanthataffner.com\/blog\/southwest-spice-mixture\/\" target=\"_blank\" rel=\"noreferrer noopener\">1 tsp Southwest Spice Mixture<\/a><\/li><li>Zest of 1 lime<\/li><li>Juice of 1\/2 lime<\/li><li>Salt and Pepper<\/li><li>2 tsp Milk<\/li><\/ul><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li><strong>Dough<\/strong><ul><li>Follow Directions under the chosen dough. <a href=\"http:\/\/www.samanthataffner.com\/blog\/a-running-list-of-my-pizza-doughs\/\" target=\"_blank\" rel=\"noreferrer noopener\">Try one of my pizza doughs<\/a><\/li><\/ul><\/li><li><strong>Pickle Jalapenos<\/strong><ul><li>Thinly slice jalapeno into rounds, removing the ribs and seeds if you prefer less heat.<\/li><li>In a small bowl combine jalapeno, juice from half of lime, salt, and pepper<\/li><li>Refrigerate while preparing the rest of the ingredients<\/li><\/ul><\/li><li><strong>Make Pork and pepper mixture<\/strong><ul><li>Core, deseed, and slice Anaheim pepper and mince garlic<\/li><li>Heat a drizzle of oil in a large pan over medium high heat.<\/li><li>Add anaheim pepper, garlic, and season with salt and pepper.<\/li><li>Cook, stirring, until lightly browned, 3-4 minutes<\/li><li>Add pork to pan with 1.5 TBSP of Southwest Spice Mixture<\/li><li>Season with salt and pepper<\/li><li>Cook, breaking up meat into pieces, 4-6 minutes.<\/li><\/ul><\/li><li><strong>Assemble and Brush<\/strong><ul><li>Press and stretch dough out into a thin symmetric shape. I like to stretch mine into a rectangle.<\/li><li>Add pork and pepper mixture down the center of the dough leaving space on either end to seal the calzone<\/li><li>Cover with some pickled jalapenos and shredded pepper jack cheese.<\/li><li>Pull one side over the filling to close the calzone. Seal by pressing hard and crimp the edges buy twisting small pieces at a time a pressing tight.<\/li><li>Cut a hole in the center for an air vent.<\/li><li>Brush with calzone with olive oil<\/li><\/ul><\/li><li><strong>Bake<\/strong><ul><li>Place baking stone in cold oven closest to heating element. For my gas stove it is the bottom rack. Many electric ovens will have a heating element on the top of the oven therefore it would be best to use the top oven rack in this case.<\/li><li>Preheat oven with baking stone at max oven temperature. My oven maxes out at 550 \u00b0F.<\/li><li>Bake for 7 &#8211; 10 minutes depending on how high of heat you can set your oven at. I bake mine for 9 minutes at 550 \u00b0F<\/li><li>If baking in a wood fired oven make sure you use 0 &#8211; 0 flour. Other flours cause a bitter charing taste when heated to the high heat temperatures found in a wood fired oven. The baking times will be closer to 3 minutes<\/li><li>After baking finish with freshly grated parmesan cheese<\/li><\/ul><\/li><li><strong>Dipping Sauce<\/strong><ul><li>Combine all ingredients and serve with calzone<\/li><\/ul><\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Makes 4 calzones Ingredients 16 oz ground pork 4 Cloves of garlic minced 2 Anaheim peppers sliced 2 Jalapenos sliced Juice of 1\/2 Limes Salt &hellip; <\/p>\n","protected":false},"author":1,"featured_media":578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[133,123,117,136,13],"tags":[64,34,21,39],"class_list":["post-577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-calzone","category-fusion","category-mexican","category-pork","category-recipes","tag-calzone","tag-fusion","tag-mexican","tag-pork"],"_links":{"self":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/577"}],"collection":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=577"}],"version-history":[{"count":0,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/578"}],"wp:attachment":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=577"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}