Baja Pizza Pouches (Calzones) with Cheese
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.
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 (14.5-ounce) can crushed Italian flavored tomatoes
2 cups shredded Wisconsin Monterey Jack cheese
1 cup shredded Wisconsin cheddar cheese
Guacamole for accompaniment (optional)
- In a fry pan or skillet, brown pork sausage and ground beef. Drain any fat. Add beans, cumin and garlic powder. Heat through.
- Meanwhile, prepare hot roll mix according to package directions for pizza crust.
- 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.
- 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.
- Bake in a preheated oven at 400°F (205°C) for 18 to 20 minutes or until golden brown.
- Serve with a side of guacamole, if desired
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.