Ground Beef and Mushroom Calzones |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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These calzones aren't your typical calzone as they don't have any marinara. They are a recipe from my mother-in-law that she made DH as a kid. I love them and they always make enough to freeze and reheat later! Enjoy! Ingredients:
1 1/4 cups warm water |
1 tablespoon yeast |
2 tablespoons olive oil |
1 1/2 teaspoons garlic salt |
1/2 teaspoon pepper |
1/2 teaspoon salt |
3 cups flour |
1 lb ground beef |
1/2 lb fresh sliced mushrooms |
1 (8 ounce) package knorr french onion soup mix |
3/4 cup water |
1 cup cheese, grated |
Directions:
1. Sprinkle yeast on warm water lt dissolve and float to top. Add olive oil and pepper and 2 C flour. Stir til smooth. Stir in remaining flour until kneadable. Knead til smooth. Let rise while making filling.
2. Fry beef in skillet on med-high until no longer pink. Add mushrooms and fry a bit more. Add soup and water, reduce heat to med. and simmer until liquid is almost gone. **if you want to you can grate in a baked potato or add rice or other appropriate leftovers you may have** Add cheese and turn off heat. Let cool.
3. Roll out dough and use a bowl or lid that is about 4 or whatever you choose to cut circles and put filling in and seal and put on a cookie sheet and bake at 375 degrees for 15-20 minute.
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