Italian Beef & Cheese Calzone

Name: Italian Beef & Cheese Calzone
Total time: 1 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; green bell pepper; diced tomatoes with onions; dried oregano leaves; shredded Italian blend cheese; cornmeal; refrigerated pizza dough

1

Minutes

4

Servings

7

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 pound Ground Beef (93% lean or leaner)
1/2 cup chopped green bell pepper
1 can (14-1/2 ounces) diced tomatoes with onions, drained
1/2 teaspoon dried oregano
1 cup shredded Italian cheese blend
1 tablespoon cornmeal
1 package (13.8 ounces) refrigerated pizza crust dough

Preparation

Step 1

Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in tomatoes and oregano; continue cooking 5 to 7 minutes or until liquid has evaporated. Remove from heat; stir in cheese. Set aside.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Step 2

Sprinkle cornmeal evenly over rimmed baking sheet. Unroll pizza dough lengthwise on baking sheet, straightening edges of dough if necessary. Spoon beef filling over long half of dough, leaving 1-inch border on 3 sides. Gently lift and pull top half of dough over filling to enclose; pinch dough edges to seal.

Cooking Tip: For easy cleanup, line baking sheet with parchment paper. Sprinkle with cornmeal and proceed as directed above.
Step 3

Bake in 400°F oven 15 to 20 minutes or until crust is golden brown. Cool 5 minutes. Cut crosswise into 8 slices.

Nutrition Information

Nutrition information per serving: 543 Calories; 162.9 Calories from fat; 18.1g Total Fat (8.1 g Saturated Fat; 0.1 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 104 mg Cholesterol; 1064 mg Sodium; 56 g Total Carbohydrate; 1.3 g Dietary Fiber; 9.7 g Total Sugars; 41 g Protein; 0 g Added Sugars; 231 mg Calcium; 6.3 mg Iron; 409 mg Potassium; 2 mcg Vitamin D; 0.2 mg Riboflavin; 6.4 mg NE Niacin; 0.4 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 226 mg Phosphorus; 6.5 mg Zinc; 21.2 mcg Selenium; 95.2 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Calcium, Vitamin D, Riboflavin, Phosphorus, and Choline.

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