Calzones are the next best thing to pizza for me. Which is why they’re my favorites. This recipe is perfect for huge gatherings. Everyone loves a good calzone and this recipe will never disappoint. Serve with your favorite ice-cold drink (as much as I don’t want to admit it, I love cola with this) and you’re good to go! Our friend over at Mr. Food has this to say about this recipe:
“Now it’s easier than ever to make restaurant-caliber calzones at home. Try these Easy Calzones and see for yourself!”
I have always been a fan of calzones. When you’re in a hurry and have to eat while you drive, they’re so convenient to eat and satisfying too! I made a batch of these beauties and served it to my friend whom I haven’t seen for a long time—and he loved them! He must have devoured more than a couple in just one sitting!
Ingredients
3/4 pound Tyson ground beef
1 small onion, chopped
3 garlic cloves, minced
1/2 cup Hunt’s spaghetti sauce
1/2 teaspoon McCormick dried Italian seasoning
1 (11-ounce) container Pillsbury refrigerated French bread dough
4 (1-ounce) slices Sargento mozzarella cheese
Pam cooking spray
Sargento Grated Parmesan cheese
Instructions
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is crumbly and no pink remains; drain well then stir in spaghetti sauce and Italian seasoning.
Unroll bread dough onto a lightly floured work surface; roll or press with your fingers to a 16-inch square. Cut dough into 4 even squares and transfer dough squares to baking sheet.
Spoon equal amounts of meat mixture into center of each square and top each with a slice of mozzarella cheese. One square at a time, fold dough over to form a triangle, pressing edges to seal. Coat each with cooking spray, and sprinkle with Parmesan cheese.
Bake 12 to 15 minutes, or until golden. Serve immediately.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you’d like, serve with additional warm spaghetti sauce.
Thanks again to Mr.Food for this amazing recipe.