Italian Beef & Cheese Calzone
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Servings
4 servings
Cook Time
50-60 minutes
Cooking Methods
Pan Frying or Sauté
Roasting
Beef Type
Ground Beef
Ingredients
- 1 lb. ground beef
- 1/2 cup chopped green bell pepper
- 1 can (14-1/2 oz.) diced tomatoes with onions, drained
- 1/2 tsp. dried oregano leaves, crushed
- 1 cup shredded Italian cheese blend
- 1 Tbsp. cornmeal
- 1 package (13.8 oz.) refrigerated pizza crust dough
Instructions
Heat oven to 400 degrees. Brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in tomatoes and oregano; continue cooking 5 to 7 minutes or until liquid has evaporated. Remove from heat; stir in cheese. Set aside.
Sprinkle cornmeal evenly over rimmed baking sheet. Unroll pizza dough lengthwise on baking sheet, straightening edges of dough if necessary. Spoon beef filling over long half of dough, leaving 1-inch border on 3 sides. Gently lift and pull top half of dough over filling to enclose; pinch dough edges to seal.
Bake in 400 degree oven 15 to 20 minutes or until crust is golden brown. Cool 5 minutes. Cut crosswise into 8 slices.
Tips from Our Cook
For easy cleanup, line baking sheet with parchment paper. Sprinkle with cornmeal and proceed as directed above.
Nutritional Information
Nutrition information per serving, using 80% lean ground beef: 563 calories; 26 g fat (10 g saturated fat; 7 g monounsaturated fat); 96 mg cholesterol; 764 mg sodium; 50 g carbohydrate; 2.2 g fiber; 37 g protein; 5.2 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 5.3 mg iron; 18.5 mcg selenium; 5.5 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving, using 95% lean ground beef: 496 calories; 17 g fat (7 g saturated fat; 3 g monounsaturated fat); 96 mg cholesterol; 758 mg sodium; 50 g carbohydrate; 2.2 g fiber; 39 g protein; 6.4 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 5.7 mg iron; 18.0 mcg selenium; 6.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
