These were good, but the original recipe just needs a little spicing up. I used half ground beef, half hot italian sausage. I also cooked the meat with onions and garlic and added a little extra italian seasoning while it was cooking. I brushed the crusts with olive oil mixed with parmasean cheese and a touch of garlic powder and then served them with warmed marinara and a caesar salad. My husband and brother loved them and they were fairly easy, so I'll keep this recipe around!
Calzones with Italian Tomato Sauce
Deliver with potato chips and fresh fruit.
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Bake: 30 Minutes
- 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.
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