Beet Calzone with Bacon, Goat Cheese and Dill – a unique take on the calzone! Loaded with beets, bacon, mozzarella, goat cheese and dill this easy dinner is one that will not disappoint.
So let me start off by first saying this was a tough one to photograph. It doesn’t look awful but there just isn’t a whole lot going on there. While it may not be the prettiest thing I have photographed here, I do have to say this is one damn tasty meal!
Alright so, you already know and love the classic pairing of beets and goat cheese. Honestly, those two things are quite perfect together However, me being me, I like to add a little twist to things to change them up just a bit from the classics (such as I did with this beet, sweet potato and goat cheese salad). So here I go not only adding to the beet + goat cheese pairing, but I’ve changed up the classic calzone as well to be something totally different.
That’s just how things are done around here!
This dish was actually inspired by a local food truck here in Winnipeg. It’s one of my favourite food trucks and I’m sure any Winnipegger reading this will know which one I am talking about – the Red Ember. If you live here (or are visiting!) and haven’t tried them yet, trust me you need to.
One of the best pizzas I have ever had from there was a special they called the “Beet-za” and it had very similar toppings to what this beet calzone has. I just loved it and made my own version at home shortly after I tried it.
I can’t recall exactly what had be make this into a calzone instead of a regular pizza. It probably was that I was frustrated with whatever dough I was using and decided to just fold it over, or at least that is my best guess. I think I actually ended up loving it more this way! It holds all the filling in so wonderfully and you can really load it up! Plus anytime anything is wrapped up in dough and baked I am SO there for it. Carbaholic over here!
To make things simple for a quick weeknight meal, I used Pillsbury pizza dough when I made this. Feel free to use any pre-made uncooked pizza dough, make your own – whatever you prefer. I cut the dough into two equal halves and carefully stretch them out a bit into rectangular shapes. Be careful as you don’t want to tear the dough! Now, pizza dough isn’t that exciting until you load it up with stuff so lets go more into the fillings we have here.
We really load things up – this baby has got mozzarella, beets, goat cheese, bacon and dill. You guys, all these flavours together are just amazing. Like I said above, you already know how awesome beets and goat cheese are together – add in bacon, dill and mozza and its a total flavour bomb.
Since I tend to make this as a weeknight meal I recommend one of two things – either pre-roast your beets ahead of time so that they are ready to go, or use canned beets. Either of these will really save you time in getting this prepped the day of and both taste equally delicious.
Divide all the toppings over one half of each rectangle of dough, leaving a 1/2 inch border from the edge. Fold the dough over and seal the edges by pinching them together with your fingers, or use a fork to press together. Brush the surface of the calzone with a lightly beaten egg and cut a few slits in the top to allow for venting. Place on a baking sheet covered with parchment paper and then bake them for about 15 minutes, or until nice and golden on top. Then it is time to devour!
This recipe makes two LARGE calzones. I often can only finish half of mine personally, unless if I am crazy hungry or something. Or when I am just enjoying it way to much and just can’t stop taking bites. That happens too.
These beet calzones are easy to make and will not disappoint. I mean, they’ve got bacon in them so they must be a winner, right?
If you make this beet calzone with bacon, goat cheese and dill please let me know! Leave a comment below, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I am always thrilled to hear from you!
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Beet Calzone with Bacon, Goat Cheese and Dill
- 1 roll refrigerated pizza dough
- 1 14 oz can beets, drained and diced (or 2 medium sized pre-roasted beets, diced)
- 4 slices bacon
- 1/3 cup shredded mozzarella
- 3 oz goat cheese , crumbled
- 1 tbsp chopped fresh dill
- 1 egg , lightly beaten
- Preheat oven to 400↑8F. Prepare a baking sheet with parchment paper and set aside.
- In a frying pan on medium heat, cook bacon until crispy. Remove from pan, pat off excess fat with a paper towel and then crumble. Set aside.
- Roll out pizza dough and cut in half. Gently stretch into rectangles and place on the baking sheet.
- Over one half of each rectangle spread mozzarella, beets, bacon crumbles, goat cheese and dill leaving 1/2 inch of space around the edges. Fold over dough and press together the edges with fingertips, or press down with a fork.
- Brush lightly beaten egg over the top of each calzone. Then make 3-4 slits on top to allow for venting.
- Bake for 15 minutes, or until tops are golden and dough is fully cooked. Cut in half to serve, and enjoy.