A calzone is a savory Italian turnover made with pizza dough and filled with meat, vegetables and cheese...here's a tasty gulf-of-California/South-of-the-border version.

Baja Pizza Pouches (Calzones) with Wisconsin Cheese

1 pound bulk hot pork sausage
1/2 pound lean ground beef
1 (12-ounce) can refried beans
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 (16-ounce) package hot roll mix
1 (14 1/2-ounce) can crushed Italian flavored tomatoes
2 cups (8 ounces) shredded Wisconsin Monterey Jack cheese
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
Butter, melted

Guacamole for accompaniment (optional)

1. In a fry pan or skillet, brown pork sausage and ground beef. Drain any fat. Add beans, cumin and garlic powder. Heat through.
2. Meanwhile, prepare hot roll mix according to package directions for pizza crust.
3. Divide dough into eight pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 7 to 8 inch circle.
4. Place dough circles on 2 oiled baking sheets. Place 1/2 cup meat mixture on half the dough circle, to within 1/2 inch of edge. Spoon 2 tablespoons crushed tomato over meat mixture. Top each calzone with 1/4 cup shredded Monterey Jack cheese and 2 tablespoons shredded Cheddar cheese. Moisten edges of dough with water and fold circles in half. Press edges firmly together with a fork. Brush with melted butter.
5. Bake at 400°F (205°C) for 18 to 20 minutes or until golden brown.
6. Serve with a side of guacamole, if desired.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.