Mexican Calzones with Pretzel Crust

This week's recipe is Mexican Calzones with Pretzel Crust . I was watching The Pioneer Woman cooking show and she was making Easy Calzones which look so yummy. It also happened to be Cinco de Mayo inspired me to make my own recipe but with a Mexican twist.

Mexican Calzones with Pretzel Crust

Crust

1 c. warm water

1 tsp. sugar

2 tsp. quick rising yeast

3 c. all purpose flour

1 egg, beaten for egg wash on crust

Kosher Salt, for the pretzel crust

Filling

1/2 lb ground beef

1 small onion, finely diced

1 green pepper, finely diced

1 can black beans, drained and rinsed

1/2 tsp. chipolte chili powder

1/2 tsp. cumin
1/2 tsp. garlic powder

1/2 tsp. salt
1 tbsp. worcestershire sauce

1/2 c. grated cheddar cheese

1 can tomato paste
1 c. water

Preheat oven to 400 degrees.

Add sugar and yeast to the warm water. Let sit for 10 minutes until foamy. In a bowl, add the yeast mixture to the flour. Stir together until it forms a ball. Next, knead the dough for 10 minutes and then let rest, covered, in a warm area for 30-60 minutes. 

While you dough is resting, you can start to make the filling. First, brown the ground beef and then add the onions and peppers. Sauté the mixture until the onions and peppers have softened. Next add the chipotle chili powder, cumin, worcestershire and salt. Stir the seasoning into the meat mixture and add the tomato paste. Cook for a minute {allowing the spices and tomato paste to deepen the flavour and then add the beans and water. Bring to a bubble and turn off heat to let cool.

Once the dough has doubled in size, divide into about 6-8 balls depending on the size of the calzones you want. Roll the dough out until it is a 1/4 inch thick round disc. Add a couple of spoonfuls of the filling onto half of the rounnd disc making but making sure to leave a 1/2 inch free for crimping the edges of the dough together. Fold the other half of the dough  over the filling and crimp with a fork. Brush the tops with the beaten egg and sprinkle with kosher salt and cheddar cheese.

Bake for 20-30 minutes or until brown. Serve with a little sour cream.