On Line Cookbook


Recipe Information
Mike Luco, Houston, Texas


  • Focaccia Dough:
  • 2-1/2 cups (600 ml) flour
  • 7/8 cup (200 ml) water
  • 1/4 cup (60 ml) fine virgin olive oil
  • 1/4 tsp (1 ml) oregano (dried)
  • 1/4 tsp (1 ml) thyme (dried)
  • 1/8 tsp (1 ml) red pepper flakes
  • 1/2 tsp (2 ml) garlic powder
  • 1 tsp (5 ml) quick-rising dry yeast
  • or
  • 1-1/2 tsp (7 ml) active dry yeast
  • Filling:
  • 3/4 lb (.3 kg). ground round
  • 1/2 cup (125 ml) white wine
  • 1 eggplant, peeled and cubed
  • 1 lemon, juice only
  • 3 cloves garlic, minced
  • 3 tbsp (45 ml) virgin olive oil
  • 1 cup (225 ml) low-salt cheddar cheese
  • Dry spices mixed together:
  • 1/2 tsp (2 ml) oregano (dried)
  • 1/2 tsp (2 ml) basil (dried)
  • 1 tsp (5 ml) garlic powder
  • 1/2 tsp (2 ml) thyme (dried)
  • Focaccia Dough:
  • This is for bread machines. Use the dough setting.
  • When the dough is ready, remove the dough and break it into halves.
  • Filling:
  • Peel and slice the eggplant into 1-inch cubes.
  • Sprinkle the eggplant with the juice of one lemon.
  • Saute the garlic in the olive oil.
  • Add the eggplant to the heated olive oil and garlic. Eggplant tends to absorb oil, so make sure that the olive oil is heated before adding the cubed eggplant.
  • Saute until the eggplant starts to become translucent. Continue to saute, making sure not to burn the eggplant.
  • After eggplant has become mostly translucent, add the white wine.
  • Cook until the mixture begins to become dry.
  • Add 1/2 cup (125 ml) of water and cook this mixture until it begins to lose most of its moisture.
  • Let cool. The eggplant should be somewhat mushy; this is OK.
  • Mash the cooked eggplant with a potato masher.
  • Crumble ground beef and brown.
  • Drain off fat from the cooked beef.
  • With half of the focaccia dough, roll it out into a circular shape about 1/4 inch thick.
  • Add half the cooked eggplant mixture, plus half of the meat, on the bottom half of the dough.
  • Sprinkle about 1/2 cup (125 ml) of cheddar cheese over the browned meat.
  • Sprinkle half of the dry spices on top of the cheese.
  • Dip a pastry brush or the tip of your finger into a cup of water.
  • Wet the edges of the dough.
  • Fold the dough in half, over the filling, and crimp the edges together with a fork or your fingers.
  • Carefully place the calzone on a baking sheet or cookie sheet.
  • With a pastry brush, coat the top of the dough with olive oil to aid in browning.
  • Repeat for other half of dough and filling.
  • Cook in preheated 450 degree (225 C.) oven until brown.