Mexican Pork Calzone

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 and Pepper
• 1.5 TBSP Southwest Spice Mixture
• Shredded Pepper Jack
• Try one of my pizza doughs
• Freshly grated Parmesan
• Dipping Sauce
  • 4 TBSP Sour Cream
  • 1 tsp Southwest Spice Mixture
  • Zest of 1 lime
  • Juice of 1/2 lime
  • Salt and Pepper
  • 2 tsp Milk

Directions

1. Dough
   • Follow Directions under the chosen dough. Try one of my pizza doughs
2. Pickle Jalapenos
   • Thinly slice jalapeno into rounds, removing the ribs and seeds if you prefer less heat.
   • In a small bowl combine jalapeno, juice from half of lime, salt, and pepper
   • Refrigerate while preparing the rest of the ingredients
3. Make Pork and pepper mixture
   • Core, deseed, and slice Anaheim pepper and mince garlic
   • Heat a drizzle of oil in a large pan over medium high heat.
   • Add anaheim pepper, garlic, and season with salt and pepper.
   • Cook, stirring, until lightly browned, 3-4 minutes
   • Add pork to pan with 1.5 TBSP of Southwest Spice Mixture
   • Season with salt and pepper
   • Cook, breaking up meat into pieces, 4-6 minutes.
4. Assemble and Brush
   • Press and stretch dough out into a thin symmetric shape. I like to stretch mine into a rectangle.
   • Add pork and pepper mixture down the center of the dough leaving space on either end to seal the calzone
   • Cover with some pickled jalapenos and shredded pepper jack cheese.
   • 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.
   • Cut a hole in the center for an air vent.
   • Brush with calzone with olive oil
5. Bake
   • 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.
   • Preheat oven with baking stone at max oven temperature. My oven maxes out at 550 °F.
   • Bake for 7 – 10 minutes depending on how high of heat you can set your oven at. I bake mine for 9 minutes at 550 °F
   • If baking in a wood fired oven make sure you use 0 – 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
   • After baking finish with freshly grated parmesan cheese
6. Dipping Sauce
   • Combine all ingredients and serve with calzone