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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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I think you could substitute anything, just keep the liquid down. My tomatoes should have been seeded and patted dry. Ingredients:
1/2 pound ground beef |
2 tablespoons finely chopped onion |
4 ounces cooked, cubed chicken breast meat |
1 tomato, seeded and diced |
1 (4 ounce) can mushroom stems and pieces, drained |
1 (2.25 ounce) can sliced ripe olives, drained |
3/4 cup spaghetti sauce |
1 cup shredded mozzarella cheese |
1/2 cup shredded sharp cheddar cheese |
1/4 cup grated parmesan cheese |
1 frozen double pie crust, thawed |
1 (3 ounce) package cream cheese, softened - divided |
1 tablespoon olive oil, or as needed - divided |
1 teaspoon italian seasoning, divided |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook and stir ground beef and onion in a skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease.
3. Combine ground beef mixture, chicken, tomato, mushrooms, and ripe olives in a bowl. Stir spaghetti sauce into ground beef mixture. Lightly mix mozzarella, sharp Cheddar, and Parmesan cheeses into the filling.
4. Place a pie crust flat onto a work surface; spread with half the cream cheese, leaving an edge about 1/2-inch deep without cream cheese. Spoon half the filling over cream cheese. Fold the crust over the filling to make a large half moon-shaped calzone; press the edges together with a fork. Cut several slits in the top of the calzone to vent steam. Repeat with second crust and remaining filling. Place calzones onto a baking sheet. Brush tops with olive oil.
5. Bake in the preheated oven until filling is hot, about 25 minutes. Sprinkle tops with Italian seasoning; return to oven and bake until crusts are lightly golden brown, about 5 more minutes. Let calzones stand for 5 minutes before cutting into servings.
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