Beef and bean calzone

In a large mixing bowl, combine the flour, salt, and sugar.
In a separate bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.
Make a well in the dry ingredients and pour in the yeast mixture and olive oil. Stir until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

In a large skillet, brown the ground beef over medium-high heat. Break it into small pieces as it cooks.
Add the chopped onion and minced garlic to the skillet with the beef. Sauté until the onion becomes translucent.
Stir in the kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for about 5 minutes until the mixture thickens. Remove it from heat and let it cool slightly.

Preheat your oven to 200°C (392°F).
Divide the dough into equal portions, depending on how many calzones you want to make.
Roll each portion of dough into a circle, about 20-25 cm (8-10 inches) in diameter.
Place a portion of the beef and bean mixture on one half of each dough circle, leaving a border around the edges.
Sprinkle the grated mozzarella and cheddar cheese over the beef and bean mixture.
Fold the other half of the dough over the filling to create a semi-circle shape.
Seal the edges by pressing them together and crimping with a fork.
Place the calzones on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 20 minutes or until the calzones are golden brown and the cheese is bubbly.
Remove from the oven and let them cool slightly before serving.
Garnish with chopped fresh parsley and serve hot.
Enjoy your homemade beef and bean calzones!