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| Calzones In a Pinch |
"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
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H |
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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.
Notes :
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