Italian Beef & Cheese Calzone
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Step 1Heat 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 2Sprinkle 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 3Bake in 400°F oven 15 to 20 minutes or until crust is golden brown. Cool 5 minutes. Cut crosswise into 8 slices.
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.