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Beef 'n Cheese Calzone
Our version of the popular Italian stuffed pizza is conveniently made using refrigerated pizza crust dough and roast beef from the deli. It’s a fast and flavorful way to a good hot sandwich.
Prep Time:
10 min
Total Time:
40 min
Makes:
4 servings
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How-To Make Beef 'n Cheese Calzone
Our version of the popular Italian stuffed pizza is conveniently made using refrigerated pizza crust dough and roast beef from the deli. It’s a fast and flavorful way to a good hot sandwich.
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1
can (13.8 ounces) refrigerated pizza crust dough
1/3
pound thinly sliced cooked roast beef or ham
2
medium green onions, sliced (2 tablespoons)
1
can (4 ounces) mushroom pieces and stems, drained
1/2
cup shredded mozzarella cheese (2 ounces)
1/4
cup shredded Cheddar cheese (1 ounce)
Dijon mustard
Serve with...
Chocolate Cookie Pizza
Total Time: 1 hour 0 min
1.
Heat oven to 350ºF. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12-inch circle.
2.
Layer beef, onions, mushrooms and cheeses on half of crust to within 1 inch of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits in top.
3.
Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting into wedges. Serve with mustard.
Serve With
You’ll find mustards for every taste on your supermarket shelves. Dipping a wedge of this calzone in something other than Dijon mustard could appeal to your taste buds. Give spicy brown mustard or tarragon-flavored mustard a try next time.
Variation
If you’re buying roast beef from the deli, you might enjoy trying the garlicky Italian roast beef often found there.
Nutrition Information:
1 Serving:
Calories
305
(
Calories from Fat
90
);
Total Fat
10
g (
Saturated Fat
4
g);
Cholesterol
30
mg;
Sodium
960
mg;
Total Carbohydrate
38
g (
Dietary Fiber
2
g);
Protein
18
g
Percent Daily Value*:
Vitamin A
4
%;
Vitamin C
0
%;
Calcium
16
%;
Iron
18
%
Exchanges:
2
Starch
;
2
Vegetable
;
1
High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
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