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For a quick weeknight dinner, serve your family Beefy Calzones. You can get a jump-start on the prep by making a ground beef-kidney bean mixture ahead of time and freeze the portion that you don't use.

Recipe by MyRecipes January 2013

Gallery

Credit: Ryan Benyi; Styling: Gerri Williams

Recipe Summary

prep:
25 mins
cook:
18 mins
total:
43 mins
Yield:
Serves: 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a rack in the lowest position in oven and preheat to 450°F. Line 2 large baking sheets with parchment.

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  • In a large skillet, warm oil over medium-high heat. Add mushrooms; sauté until softened, about 3 minutes. Add meat mix and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Add spinach and 1 cup marinara sauce and cook, stirring, until spinach has wilted, about 2 minutes. Remove from heat.

  • On a lightly floured work surface, divide dough in half. Roll one portion into a large oval, about 13 inches wide by 16 inches long. Spoon half of meat filling onto center of dough, leaving a 2 1/2-inch margin around the edges. Top with 1 cup mozzarella. Fold dough in half along the width and seal; transfer to lined baking sheet. Using a sharp knife, make 3 slits on top of dough. Repeat with remaining dough, filling and cheese.

  • Bake until crust is golden and filling is bubbling, about 18 minutes. Warm remaining marinara sauce in microwave or in a saucepan over medium-low heat. Remove calzones from oven, slice each into 4 pieces and serve, passing warmed marinara on the side.

Nutrition Facts

367 calories; fat 22g; saturated fat 8g; protein 22g; carbohydrates 20g; fiber 3g; cholesterol 82mg; sodium 1024mg.
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