Zoned-Out Calzone Recipe

Y’all have made a request for the Calzone recipe featured last week, so here it is:

1 lb Ground Beef

3/4 c. Pizza sauce (tomato sauce with italian seasoning will work)

5 c. Bisquick baking mix

3/4 c. water

3 Tbl. Vegetable oil

2 Tbl. Bisquick baking mix

1 1/3 c. shredded cheddar or mozzarella cheese

Pepperoni, veggies, etc. all optional.

Heat oven to 450 degrees. Brown ground beef for 8-10 minutes, drain beef in strainer, and place beef back in skillet.

Add pizza sauce to beef, stirring till mixed. Save beef mixture for later.

In large bowl, put 5 c. baking mix, water,  and veggie oil. Stir with wooden spoon to make doguh (dough will be dry). Sprinkle 2 Tbl. baking mix over a clean surface such as a counter or breadboard. Put dough on the surface.

Gently roll dough in baking mix to coat all sides. Shape dough into a ball. Knead 5 times or until dough is smooth.

Divide dough in half. Roll each half into a 12″ circle, using the rolling pin.  Place one dough circle on each cookie sheet (no need to grease the cookie sheets). Top half of each circle with cheese, then beef mixture (now’s the time to add veggies or pepperoni if you want). Fold the other half of each circle over the filling, and press edges of dough together with a fork to seal.  (Make an egg or cream mixture to brush over the top side for a prettier crust, if you’d like.)

Bake for 15-20 minutes or until golden brown. Right away take calzones off of cookie sheet to cool for 5 minutes on wire racks. Cut each calzone into 5 wedges. (We just cut in half for really large servings.)

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Published in: on September 20, 2007 at 4:53 pm  Leave a Comment  

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