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.

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