If you love homemade pizza, making homemade calzones should be next on your list. These delicious pockets of cheesy, meaty goodness will be a huge hit. You can make your own pizza dough if you prefer. Personally, I find that the freshly made versions at many grocery stores or pizza places are usually really good. Don’t forget the marinara sauce for dipping! These would be amazing with any of our ground meats. I chose bison this time, but any variety would be fantastic.
If You Like Beef, You’re Going To Love Bison
If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.
The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 2 fresh pizza dough circles
- 3 tablespoons bison tallow, divided (2 tablespoons need to be melted)
- 2 pounds ground bison
- 2 cans whole tomatoes, drained
- 3 cloves of garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 16 oz shredded Italian blend cheese
- 2 eggs, lightly beaten
- 1 teaspoon water
- Marinara sauce for serving
- Place 2 large baking sheets in the oven before preheating to 450 degrees Fahrenheit. Leave the baking sheets in while the oven heats up.
- Lightly flour a surface to place the pizza dough on. Cover the dough with plastic wrap. Leave covered for approximately 20 minutes.
- Heat one tablespoon of bison tallow in a large cast iron skillet over medium-high heat. Add the ground bison to the skillet and cook just until brown. Use a wooden spoon to break up the meat into crumbles as it cooks. Take care not to overcook the bison meat.
- Stir the tomatoes into the meat, crushing them with the spoon as you do so. Add the minced garlic, basil, parsley, oregano, sea salt and freshly ground pepper to the skillet. Bring the mixture to a boil, then reduce heat and simmer for 8-10 minutes. Take the skillet off the heat and set aside.
- Slice each pizza dough round into 4 pieces. Roll each section into its own circle, using a lightly floured surface to work on.
- Spread the meat mixture equally inside each calzone. Add ½ cup shredded cheese on top of each.
- Make an egg wash by whisking together the egg and water. Brush around the edges of each circle of dough, then fold over in half, pressing the edges together with your fingers or a fork. Brush the tops of the calzones with 2 tablespoons of melted bison tallow.
- Place the calzones on 2 sheets of parchment paper. Carefully pull the hot pans out of the oven so they’re accessible. Carefully place the sheets of parchment paper with the unbaked calzone on each baking sheet.
- Bake in the preheated oven for approximately 18-20 minutes, until they’re golden brown. Swap the positions of the pans halfway through baking so they spend equal time on the top rack.
- Let the calzones rest for five minutes before serving. Enjoy immediately with marinara sauce for dipping.
The Beck & Bulow Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.