Pizza Beef Calzones

A delicious dinner ready in an hour! Enjoy this pizza made using ground beef and Original Bisquick® mix that’s perfect for Italian cuisine.

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Prep Time 30 min
Total Time 55 min
Servings 10

Ingredients

1: lb lean (at least 80%) 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

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Directions

1 Heat the oven to 450°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pizza sauce. Set aside.
2 In large bowl, stir Bisquick mix, water and oil until dough forms (add additional tablespoon of water if needed). Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape dough into a ball; knead about 5 times or until smooth.
3 Divide dough in half. Press or roll each half into 12-inch round. On ungreased cookie sheet, place each dough round. Top half of each round with cheese and beef mixture. Fold the other half of each over filling; press with fork to seal.
4 Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets to cutting boards. Cool 5 minutes. Cut each calzone into 5 wedges.

EXPERT TIPS

Expert Tips

Pizza Turkey Calzones: Substitute 1 pound ground turkey for the ground beef.

If you can't fit two cookie sheets side by side in your oven, bake one calzone while you make the second one.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 190),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 8g, 8% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 930mg; 930%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;