Calzones In a Pinch recipe
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Ingredients
- ½ 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 ¾ cup spaghetti sauce 1 cup shredded mozzarella cheese ½ cup shredded sharp Cheddar cheese ¼ 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
Nutrition Info
- 931.7 caloriescarbohydrate: 53.8 gcholesterol: 119.9 mgfat: 62 gfiber: 6.4 gprotein: 39.6 gsaturatedFat: 22.7 gservingSize: -sodium: 1375.3 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Calzones In a Pinch
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.