Whether you want to see the Bengals or the Rams with more end zone celebrations on Sunday, these recipes will have food fans hyped over something else -- the calzone.
Jason Goldstein joined "Good Morning America" on Saturday ahead of the big game to share a recipe from his food blog, Chop Happy.
Goldsteain told "GMA" that this dish is a great way to support your favorite local pizzeria by buying their dough fresh and ready to go.
Serves 2
Cook Time: 25 Minutes
Ingredients
2 pounds of ground beef
1 onion, chopped
2 tablespoons of chili seasoning
1 teaspoon of cinnamon
1/2 teaspoon of ground allspice
1/4 teaspoon of ground cloves
1/2 teaspoon of red pepper flakes
2 teaspoons of salt and pepper
1 tablespoon of soy sauce 1 tablespoon of cocoa powder
2 tablespoons of olive oil
1 15-ounce can of kidney beans, drained
3 cups of cheddar, grated
1/2 a pizza dough, divided into 2 balls
Directions
Preparing the filling:
Add oil to a large skillet on medium-high heart and add in the onions and cook until translucent.
Add the beef and use a potato masher to evenly break apart the meat. Add in the salt and pepper and let cook for 5 minutes. Make sure to drain out the excess liquid.
Move the meat over to one side of the skillet and add a splash of oil, then add the chili seasoning, allspice, clove, red pepper flakes, and cocoa powder and cook for 2 minutes to bring out the flavors of the dried herbs.
Add the kidney beans and soy sauce and thoroughly incorporate the mix. Let it sit aside to cool while preparing the dough.
Preparing the dough:
Roll out the dough on a lightly floured surface and add 1 1⁄2 cups of cheddar cheese, which adds extra flavor and protects the dough from becoming greasy.
Add the meat mixture on top of the cheese and fold over in half and pinch the edges to secure the filling in place. Repeat for the second dough.
Place the calzones on a baking tray and poke two small slits on each to let the steam out.
Top each calzone with cheddar cheese and bake in a 400 F oven for 15 minutes on the middle rack.
Goldstein offered a couple tips to help with this recipe. First, he said to use dinosaur kale, the long rib, darker, leafier variety instead of regular kale because you don’t need to de-stem it, resulting in less work. Second, he said if you freeze the cheese for 30 minutes before grating it will make it easier and the block of cheese won’t split in half while grating.
Serves 2 Cook Time: 25 Minutes
Ingredients
1 head of dinosaur kale, chopped
1/2 red onion, sliced
1 jalapeño, seeds removed and chopped
1 package of cremini mushrooms, chopped
3 scallions, chopped
1 cup frozen corn niblets
2 cups Monterey jack cheese, grated
2 cups ricotta cheese
1 egg
2 teaspoons salt
3 teaspoons pepper
1 teaspoon garlic powder
1 teaspoons dried thyme
1/2 teaspoon of red pepper flakes
zest of 1 lemon
1/2 of a pizza dough, cut into 2 balls
Directions
Preparing the filling: Add oil to a large skillet on medium-high heat and add in the onion, jalapeño, mushrooms, and 1 teaspoon each of salt and pepper and cook for 1 minute.
Add the kale, scallions, 1 teaspoon each of salt and pepper, garlic powder, and red pepper flakes and cook while stirring for 30 seconds.
Place the mixture aside and let it cool. Once the mixture is cooled, in a separate mixing bowl, add the ricotta, egg, corn, Monterey cheese, sauteed kale mixture, 1 teaspoon of pepper, and lemon zest and mix thoroughly to incorporate all the ingredients.
Preparing the Dough:
Roll out the dough on a lightly floured surface and evenly incorporate half the mixture onto each dough.
Fold the dough in half and pinch the edges together to safely secure the filling.
Place the calzones on a baking tray and poke 2 small slits on each to let the steam out. Top each calzone with cheddar cheese and bake in a 400 F oven for 15 minutes on the middle rack.