Recipe from Better Homes and Gardens
Watch your tongue! Since the ground beef filling becomes very hot during baking, let the calzones cool a little after you cut them open.
Servings: 6 servings
Prep Time: 40 mins
Total Time: 50 mins
8 ouncesground beef or ground porksee savings
1/2 cupchopped onionsee savings
1 14-1/2-ounce canItalian-style stewed tomatoessee savings
1/2 cupchopped broccolisee savings
1/2 teaspoondried Italian seasoning, crushedsee savings
1/4 teaspoonpeppersee savings
1/4 cupchopped green sweet peppersee savings
1/4 cupsliced pitted ripe olivessee savings
2 10-ounce packagesrefrigerated pizza doughsee savings
1 cupshredded cheddar cheese (4 ounces)see savings
2 teaspoonsmilksee savings
1/4 cupgrated Parmesan cheesesee savings
Pizza sauce (optional)see savings
For filling, in a medium skillet cook beef or pork and onion until meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, broccoli, Italian seasoning, and pepper. Bring to boiling. Reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated, stirring occasionally. Remove from heat. Stir in green pepper and olives.
Unroll one package pizza dough. On a lightly floured surface, roll dough into a 15x10-inch rectangle; cut into six 5-inch squares. Repeat with remaining package pizza dough.
Divide filling among the 12 squares; sprinkle with cheddar cheese. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Press edges of dough well with a fork to seal.
Arrange calzones on a greased baking sheet. Prick tops with a fork. Brush tops with milk; sprinkle with Parmesan cheese. Bake in a 425 degree F oven about 10 minutes or until golden brown. Serve with pizza sauce, if desired. Makes 6 servings.
Per serving: Calories 449, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 47 mg, Sodium 950 mg, Carbohydrate 51 g, Protein 23 g. Percent Daily Values are based on a 2,000 calorie diet