Beef Calzone
Serve with: Vegetable Sticks and Dip
Servings: 4
Ingredients:
| 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 | 1.127 mg |
| % RDI: | - |
| calcium | 21% |
| iron | 34% |
| vit A | 59% |
| vit C | 35% |
| folate | 26% |
Suggested Recipes
-
8 oz (250 g) lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 small sweet green pepper, sliced
1 cup (250 mL) sliced mushrooms
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) each salt and pepper
1 carrot, grated
3/4 cup (175 mL) tomato sauce
1 lb (500 g) pizza dough
1 cup (250 mL) shredded mozzarella or Monterey_Jack_cheese
2 tbsp (25 mL) cornmeal
1 tbsp (15 mL) 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.
Tags:
Main Course; Meat-Beef; Vegetables; Cheese/Other Dairy; Bake; Make It Tonight;
Source
Canadian Living Magazine: November 2000
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