Easy Beef Calzones
Easy Beef Calzones
Prep time: 15 minutes
Cook time: 20 minutes
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
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
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