Spaghetti Bolognese Calzone Recipe | MAGGI® Arabia

Spaghetti Bolognese Calzone

Our Spaghetti Bolognese Calzone recipe is the perfect way to finish your left overs. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • For the Dough:
  • ½ tablespoon instant dried yeast
  • 2/3 cups lukewarm water or 170 ml
  • ½ teaspoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon olive oil or 15 ml
  • 2 cups all purpose flour or 280 g plus some flour for dusting
  • For the bolognese sauce:
  • ½ tablespoon vegetable oil
  • 250 g minced beef
  • 1 teaspoon dried oregano
  • 1 medium chopped onion or 100 g
  • 2 cloves garlic finely chopped
  • ½ cup hot water or 125 g
  • 2 cubes MAGGI® Chicken Bouillon or 20 g
  • 1 can or 400g crushed tomatoes canned with juice
  • 1 tablespoon dried basil
  • ½ cup frozen green peas or 80 g
  • ½ cup carrots or 60 g cut into 5mm cubes
  • 1½ cups spaghetti or 200 g cut into 10 cm pieces
  • 8 cups water or 2 liters
  • 2 cups grated Mozzarella cheese or 200 g
  • 1 tablespoon olive oil or 15 ml

How to Prepare

  1. Preheat oven to 190°C and position oven rack at mid-level.
  2. To prepare the dough - In a mixing bowl dissolve yeast in warm water and allow to sit for 10 mins until frothy on top.
  3. Stir in salt, sugar, olive oil and gradually mix in the flour until all the flour is incorporated and the dough is smooth. Add more flour if dough is sticky. Cover with a damp tea towel and allow to sit in a dark and draft-free place until doubled in size
  4. To prepare the Bolognese sauce - heat vegetable oil in a medium sauce pan, add minced beef and fry until half cooked. Add onions, oregano and garlic and allow to cook until onions are soft and beef is fully cooked.
  5. Add hot water , MAGGI® Chicken Bouillon, tomatoes and basil and allow to simmer on medium heat for 15 mins. Add peas and carrots to the sauce and simmer for an additional 5 mins.
  6. Meanwhile cook pasta in boiling water until al dente. Drain, discard water, and add to the meat sauce. Simmer for another 5 mins in sauce until pasta is soft. Allow the pasta and meat sauce to cool slightly.
  7. Press dough to push out the air bubbles, cut into 8 equal pieces and roll-out each piece on a floured surface to about 15-20 cm in diameter and 3-4 mm thick.
  8. Place 1/8 of the filling in the center of the flat dough, top with 1/8 of the grated Mozzarella cheese and fold over the dough to form a calzone shape and press down to seal the edges.
  9. Slightly brush with olive oil and make a small incision in top of each calzone to allow steam to come out.
  10. Bake on a cookie sheet in an oven for 10-15 mins or until dough is cooked and golden on top and bottom.

Nutritional Info

Energy : 445.00 Kcal
Protein : 23.00 g
Carbohydrate : 55.00 g
Fats : 16.00 g

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