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Easy Beef Calzones

Posted on 15 September 2011

Easy Beef Calzones

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

1/2 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round

1/2 cup turkey pepperoni slices, halved

1/2 medium onion, chopped

1 garlic clove, minced

1 teaspoon Italian seasoning

1/8 teaspoon salt

1/4 teaspoon pepper

1 (13.8-ounce) can refrigerated pizza crust dough

1 cup shredded reduced-fat mozzarella cheese

1 cup marinara sauce, warmed

Directions

1. Set up EGG for indirect cooking at 450°F / 232°C.

2. Cook beef and next 3 ingredients on the Half Moon Cast Iron Griddle or

Dutch Oven, stirring until beef crumbles and is no longer pink. Add Italian

seasoning, salt and pepper; drain and remove from heat.

3. Divide dough evenly into 4 pieces; pat each dough piece into one square.

Spoon beef mixture evenly onto each square, leaving a 1/2-inch border; top

evenly with cheese.

4. Fold dough over filling until edges almost meet. Bring bottom edge over top

edge; crimp edges of dough with fingers to form a rim. Place on a lightly

greased baking sheet coated with cooking spray.

5. Place on Baking Stone and bake at 450°F / 232°C for 10 to 12 minutes or

until lightly browned. Serve topped with marinara sauce.

Makes 4 to 6 servings.

Cooking Tip: Lightly brush calzones with olive oil before placing in the oven for a nice

golden color and crisp texture. These calzones keep well in the fridge for leftovers, too.

Nutritional Analysis Per Serving Based on 6 Servings

Using Laura’s 92% Lean Ground Beef

CALORIES 310 (28% from fat); FAT 9.8g (sat 3.9g); PROTEIN 19.8g; CARB 36.4g;

FIBER 1.0g; CHOL 37mg; IRON 1.9mg; SODIUM 923mg

Diabetic Exchanges: 2 starch; 1 vegetable; 2 medium fat meat

Using Laura’s 96% Lean Ground Round

CALORIES 303 (25% from fat); FAT 8.3g (sat 3.5g); PROTEIN 20.8g; CARB 36.4g;

FIBER 1.0g; CHOL 37mg; IRON 1.3mg; SODIUM 928mg

Diabetic Exchanges: 2 starch; 1 vegetable; 2 lean meat