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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Make these calzones ahead and store in the freezer until ready to bake. Ingredients:
1/2 lb lean ground beef |
3 tablespoons taco seasoning mix, divided |
3/4 cup hot water, divided |
1 (6 1/2 ounce) package dry pizza crust mix |
1 1/3 cups shredded cheddar cheese, divided |
4 teaspoons chopped fresh cilantro, divided |
shredded lettuce |
chopped tomato |
sour cream |
Directions:
1. Line small baking sheet with waxed paper; set aside.
2. Cook ground beef in 10 inch skillet over medium high heat, stirring occasionally, until beef is browned. Drain off fat. Stir in 2 tablespoons taco seasoning and 1/4 cup water. Continue cooking 2 to 4 minutes. Remove from heat and set aside.
3. Combine crust mix, 1/3 cup cheese and remaining 1 tablespoon taco seasoning in a small bowl; stir to mix well. Add remaining 1/2 cup hot water. Stir until moistened. Cover; let stand 5 minutes.
4. Divide dough into 4 equal pieces. Roll out each piece of dough on lightly floured surface into a 6 inch circle. Place about 1/4 cup beef mixture on bottom half of each circle of dough to within 1/4 inch of edge. Top with 1 teaspoon cilantro and 1/4 cup cheese.
5. Fold other half of dough over filling; press edges to seal. Place each calzone onto prepared baking sheet. Freeze 30 minutes or until set. Remove calzones from freezer. Wrap each calzone in plastic food wrap; then wrap in aluminum foil. Store in freezer container or resealable plastic freezer bag. Freeze 8 hours or up to 3 months.
6. To thaw; place desired number of calzones in refrigerator for 24 hours or until thawed.
7. Heat oven to 375*. Unwrap calzones. Place onto a greased baking sheet. Bake for 20 to 22 minutes or until crust is light golden brown. Serve topped with lettuce, tomatoes, and sour cream.
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