| 1 | pound lean ground beef |
| 3/4 | cup pizza sauce |
| 5 | cups Original Bisquick® mix |
| 3/4 | cup water |
| 3 | tablespoons vegetable oil |
| 1 1/3 | cups shredded Cheddar cheese |
| Grated Parmesan cheese with garlic and herbs |
Serve with...
Easy Fruit Cookie Tarts
Total Time:
1 hour 30 min
| 1. | Heat oven to 450ºF. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in pizza sauce. |
| 2. | Stir Bisquick mix, water and oil until dough forms (dough will be dry). Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 5 times. |
| 3. | Divide dough in half. Roll or pat each half into 12-inch circle. Place each dough circle on ungreased cookie sheet. Top half of each circle with Cheddar cheese. Top cheese with beef mixture. Fold other half of each circle over filling. Press edges together with fork to seal. Sprinkle with Parmesan cheese. |
| 4. | Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets to wire rack. Cool 5 minutes. Cut each calzone into 5 wedges. |
| Heat oven to 475ºF. Increase water to 1 cup. Let dough rest 3 to 5 minutes after kneading. Bake 15 to 18 minutes. |
|
| Make a double batch and freeze. You'll always be ready for extra guests, quick dinners or a midnight snack. |
|
| Sprinkle about 2 tablespoons Bisquick mix over a clean surface, such as a kitchen counter or breadboard, before you knead the dough. |
|
| Use a pizza cutter to cut calzones into wedges. |
|
| If you can't fit two cookie sheets side by side in your oven, bake one calzone while you make the second one. |
Nutrition Information:
440 ( 225 ); 25 g ( 7 g); 45 mg; 1080 mg; 38 g ( 1 g); 17 g 6 %; 2 %; 22 %; 16 % 2 ; 1 ; 1 ; 3