Beef Calzone
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 559 |
| pro | 27 g |
| total fat | 19 g |
| sat. fat | 8 g |
| carb | 70 g |
| fibre | 4 g |
| chol | 58 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 21 |
| iron | 34 |
| vit A | 59 |
| vit C | 35 |
| folate | 26 |
Serve with: Vegetable Sticks and Dip
Ingredients
- 8 oz lean ground beef
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 small sweet green pepper, sliced
- 1 cup sliced mushrooms
- 1 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 carrot, grated
- 3/4 cup tomato sauce
- 1 lb pizza dough
- 1 cup shredded mozzarella cheese or Monterey jack cheese
- 2 tbsp cornmeal
- 1 tbsp all-purpose flour
Preparation
In skillet over medium-high heat, cook beef, breaking up with spoon, for 5 minutes or until no longer pink. Drain off any fat. Add onion, garlic, green pepper, mushrooms, basil, salt and pepper; cook for 5 minutes or until onion is softened. Stir in carrot and tomato sauce; set aside.
On floured surface, roll out dough into four 8-inch (20 cm) circles. Divide filling over half of each circle; sprinkle with cheese. Fold dough over; pinch to seal.
Sprinkle baking sheet with cornmeal. Place calzones on top; dust with flour. Bake in centre of 425°F (220°C) oven for 20 minutes or until golden.
Additional information :
Tip: Double the filling and freeze half for a no-fuss quick supper.
Source : Canadian Living Magazine: November 2000
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