Italian Calzones


1 poundwhite bread dough loaf – frozen
1 poundlean ground beef – round
1/2 cup mushrooms – chopped
1/2 cup onion – finely chopped
1/4 cup green bell pepper – chopped
1/2 cup evaporated skim milk
3 tablespoons dry bread crumbs – fine
1 1/2 teaspoons dried oregano
1/2 teaspoon crushed red pepper
1 teaspoon fennel seed – crushed
3 cloves garlic – minced
3/4 cup tomato sauce
1 teaspoon sugar
1/4 teaspoon salt
vegetable cooking spray

How to prepare

Thaw bread dough Combine ground round and next 9 ingredients in a large skillet; stir well. Cool over medium heat 10 minutes of until meat is browned, stirring to crumble meat. Add 3/4 cup tomato sauce, sugar, and salt; cook 6 minutes, stirring occasionally. Remove from heat; let mixture cool slightly Divide dough into 8 equal portions. Working with 1 portion a t a time (cover remaining portions to keep dough from drying out), roll each portion to 1/8-inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6-inch circle with floured fingertips Spoon 1/3 cup meat mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray Bake at 375xF for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray. Serve warm

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