Italian calzones
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | White bread dough loaf ; fro |
| 1 | pounds | Lean ground beef ; round |
| ½ | cup | Mushrooms ; chopped |
| ½ | cup | Onion ; finely chopped |
| ¼ | cup | Green bell pepper ; chopped |
| ½ | cup | Evaporated skim milk |
| 3 | tablespoons | Dry bread crumbs ; fine |
| 1½ | teaspoon | Dried oregano |
| ½ | teaspoon | Crushed red pepper |
| 1 | teaspoon | Fennel seed ; crushed |
| 3 | Cl Garlic ; minced | |
| ¾ | cup | Tomato sauce |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| Vegetable cooking spray | ||
Directions
Recipe by: Cooking Light, Mar/Apr 1992, p.122 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 crumble meat. Add ¾ 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 tim (cover remaining portions to keep dough from drying out), roll each portion to ⅛-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 ⅓ cup meat mixture onto half of each circle; moisten edges of doug 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.