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

Traditional Italian flavors add a flavorful kick to Ground Beef before it all gets wrapped up in convenient refrigerated pizza dough. Sure to please all ages!

Cook Time: 1 Minutes

Servings: 4

Ingredients: 7

Cook Mode

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

543 Calories

0 %*

8.1g SAT FAT

0 %DV**

41g PROTEIN

0 %DV

6.3 mg IRON

0 %DV

6.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.