Kosher salt and freshly ground black pepper (to taste)
1 tbsp olive oil
½ cup yellow onion (peeled, small diced)
½ cup dill pickle chips (minced)
½ cup yellow mustard
all-purpose flour (for dusting)
1 lb store-bought pizza dough (room temperature)
½ cup cheddar cheese (shredded)
Flaky sea salt
Preheat oven to 400°F.
Grease two baking sheets with oil and set aside.
For the Filling: Heat a large sauté pan over medium heat and add olive oil. Add ground beef and cook until browned, breaking up meat with back of a wooden spoon, about 7–9 minutes. Add garlic, thyme, and paprika, and cook an additional minute. Season with salt and pepper, and set aside to cool.
For the Onion Sauce: Heat a small sauté pan over medium heat and add olive oil. Add onion and cook until softened. Season with salt and pepper, and set aside to cool. Once cooled, add the dill pickles and mustard, and mix to combine.
To Build: On a lightly floured surface roll out dough to 1/4-inch thick. Using a 3-inch round biscuit cutter, cut dough into rounds, about 20 total.
On each 3-inch round add 1 tablespoon of beef mixture, then 1/2 tablespoon of cheese and 2 teaspoons of sauce. Take one end of dough and fold over the mixture to the other end of dough. Pinch the edges together and fold over to seal. Brush with olive oil and sprinkle with flaky sea salt. Cut slits on top of calzone to let steam escape. Transfer to the prepared baking sheets and bake until golden brown, 10-15 minutes. Remove from oven and let cool.
Serve on platter and serve with Hidden Valley® Jalapeño Bacon Ranch for dipping.
For safe meat preparation, reference the USDA website.