April 19, 2014
Italian Calzones
Florence
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Entree
Cuisine Italian
- 1 pound frozen white bread dough
- 1 pound lean ground round beef
- 1/2 cup chopped mushrooms
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 cup evaporated skim milk
- 3 tablespoons fine dry bread crumbs
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper
- 1 teaspoon crushed fennel seed
- 3 cloves minced garlic
- 3/4 cup tomato sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon butter
- vegetable cooking spray
Thaw out bread the dough
Combine the ground round and next 9 ingredients in a large skillet and stir well
Stir mixture over medium heat for 10 minutes or until meat is browned
Add sugar, 3/4 cup tomato sauce, and salt
stir occasional for the next 6 minutes
Remove from heat and let mixture cool slightly
Cut dough into 8 equal portions
Cover the dough and take out 1 portion at a time
roll portion to 1/8-inch thickness and repeat with the other 7 portions
Coat a large baking sheet with cooking spray, place each portion on it spreading them into 6-inch circles using your fingertips coated in flour
Using a spoon, place 1/3 cup of the meat mixture onto one half of each dough circle
Moisten the edges of the dough with water and fold the dough over the filling
Us a fork to seal the edges together
Using a pastry brush, lightly coat the Calzones with butter
Pre-heat over to 375F
Place baking sheet in over and bake for 20 minutes or until golden brown
Remove Calzones from oven
Use your pastry brush to again lightly coat the Calzones with butter
Serve immediately
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