Beef Stew Calzones
1 pound thin, boneless sirloin steak, cut into 1-inch cubes
3 tablespoons flour
Salt and pepper
3 tablespoons extra-virgin olive oil
16 baby carrots (about 4 ounces), cut into thirds
1 rib celery, cut into 1/2-inch cubes
1 onion, cut into 1/2-inch cubes
1 cup red wine
1 cup beef broth
1/4 cup canned diced tomatoes
1 teaspoon dried italian seasoning
1 yellow-fleshed potato (about 1/2 pound), peeled and cut into 1/2-inch cubes
1 1/2 pound refrigerated pizza dough
In a large bowl, toss the steak with the flour; season with salt and pepper.
In a medium dutch oven, heat the olive oil over medium-high heat. Add the steak and cook, turning, until browned, about 5 minutes. Using a slotted spoon, transfer to a plate. Add the carrots, celery and onion to the pot and cook for 3 minutes. Return the steak to the pot, add the wine and cook, stirring up the browned bits, until slightly reduced, about 2 minutes. Stir in the beef broth, tomatoes, Italian seasoning and 1 teaspoon each salt and pepper. Lower the heat to medium-low and cook, stirring occasionally, for 15 minutes. Stir in the potato and cook until tender, 10 to 12 minutes. Set aside to cool, about 15 minutes; coarsely shred the meat.
Meanwhile, preheat the oven to 475°. Divide the pizza dough into 4 pieces. Working with 1 piece at a time, roll out the dough to a 7-inch round. Arrange one-quarter of the beef stew on one side of the dough round. Lightly brush the edges of the dough with water and fold to enclose, crimping the edges to seal. Repeat with the remaining dough and stew.
Transfer the calzones to a flour-dusted rimmed baking sheet and bake until puffed and browned, 15 to 20 minutes.