Friday, December 31, 2010

Calzones with Italian Tomato Sauce

Bake: 30 minutes

Yield: Makes 6 servings

1 pound lean ground beef

3 1/2 cups (14 ounces) shredded mozzarella cheese, divided

1 (6-ounce) can low-sodium tomato paste

1/2 cup frozen chopped spinach, thawed and drained

2 teaspoons Italian seasoning

2 (10-ounce) cans refrigerated pizza crust

Olive oil

Italian Tomato Sauce

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.
Combine beef, 2 1/2 cups cheese, and next 3 ingredients.

Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.

Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.

Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.


1 1/4 cups tomato sauce

1/4 cup tomato paste

1 garlic clove, minced

1 teaspoon Italian seasoning

Cook all ingredients in a small saucepan over medium heat 5 minutes or until thoroughly heated

Southern Living, SEPTEMBER 2003

Note: Some used Jimmy Dean Sausage and Pepperoni and added Italian Seasoning to the meat and cheesemixture (I also added a little more cheese). When brushing with Olive Oil I added a little Parmesan Cheese to the Oil. All in all a great recipe