Steak and Cheese Calzone

Ingredients

Dough
1/2 cup + 1 Tbs. warm water
2 tsp. active, dry yeast
2 cups flour (and as usual- I did 1 cup white and 1 cup white-wheat)
1 tsp. salt
3 Tbs. olive oil
For the filling:
2  sirloin steaks, cut into small pieces
1 cooking onion, finely chopped
1 clove garlic minced
Salt & Pepper to taste
2 Tbs. Olive oil
1 Tbs. butter
1 1/2 cups mozzarella cheese, freshly grated
Coating
1 egg
* Optional 1/2 teaspoon dried parsley flakes
* Optional 1/4 cup grated parmesan cheese

Directions

1. In a small bowl add the warm water and yeast. Stir to combine and set aside.
2. In a bowl or food processor add the flour and salt and combine.
3. Add the oil and mix until well incorporated. The mixture will look crumbly.
4. Leaving the mixer or processor running, slowly add the yeast and water mixture. You may have to add 1-2 tablespoons more water to form a soft dough. 
5. Take the dough out and turn onto a lightly floured surface and knead a few times.
6. Coat the bottom of a mixing bowl with a tablespoon of olive oil, add the dough and flip use your hands to lightly coat the dough with oil.   Cover with a damp towel and put in a warm spot to rise for an hour.
7. Prepare the filling when the dough is almost ready.
8. Into a skillet on the stovetop, add the 2 tablespoons oil and the butter and heat up to medium.  Add the chopped onions and minced garlic and sautee until the onions are transparent.  Sprinkle the meat a little salt and pepper and add to the skillet.  Stir it all around and cook until the meat is brown on all sides.  Don’t overcook at it will have more time in the oven for baking.  Drain the steak of any juices and set aside.
9. Now that the dough has  risen, punch the dough down and divide into 2 equal pieces.  Form each into a ball.  Roll each ball out on a floured surface so they form a circle.
10. Divide the meat filling and on one half of the circle, put half in each, repeat with the grated cheese, leaving 1/2 inch edges all round.
11. Pull the other side of the dough over the filler and press the edges all the way around to close and seal shut.
12. Repeat the process with the 2nd calzone.  If there is too much filler, do not try to overfill, rather use as
13. leftovers.
14. In a small bowl beat 1 egg with the dried parsley and grated parmesan cheese. Brush the egg over the calzone’s  with a pastry brush.
15. Preheat the oven to 400 degrees F.
16. Prepare a baking pan by greasing.
17. Place the calzone’s onto the baking pan and bake for about 20 minutes.  The calzone should be nice and golden in color and the cheese fully melted.