Seasoned ground beef is wrapped in pizza crust and combines Italian and Mexican flavors in this recipe.
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12 pound lean ground beef
2 tablespoons taco seasoning mix
34 cup hot water (not boiling)
1 (6.5-ounce) package dry pizza crust mix
7 (3/4-ounce) slices Land O Lakes® Deli American
4 teaspoons chopped fresh cilantro
Shredded lettuce
Chopped tomatoes
Sour cream
STEP 1
Heat oven to 375°F.
STEP 2
Cook ground beef in 10-inch skillet over medium-high heat, stirring occasionally, 5-7 minutes or until beef is browned. Drain off fat. Stir in 1/4 cup water and 1 tablespoon taco seasoning. Continue cooking 2-4 minutes or until heated through. Remove from heat; keep warm.
STEP 3
Cut 5 cheese slices into 4 strips each; set aside. Coarsely chop remaining 2 cheese slices. Combine chopped cheese, crust mix and remaining 1 tablespoon taco seasoning in small bowl; stir until well mixed. Add remaining 1/2 cup hot water; stir until well mixed. Cover; let stand 5 minutes.
STEP 4
Divide dough into 4 equal pieces. Roll out each piece of dough on lightly floured surface into a 6-inch circle. Place about 1/3 cup beef mixture onto bottom half of each circle of dough to within 1/4 inch of edge. Top each with 1 teaspoon cilantro and 5 strips cheese. Fold other half of dough over filling; press edges to seal.
STEP 5
Place calzones onto greased baking sheet. Bake 16-20 minutes or until crust is light golden brown. Serve topped with lettuce, tomatoes, and sour cream.
Make several meals ahead by doubling this recipe. Place unbaked calzones onto prepared baking sheet. Freeze 30 minutes or until set. Remove calzones from freezer. Wrap each calzone in plastic food wrap; then wrap in aluminum foil. Store in freezer container or resealable plastic freezer bag. Freeze 8 hours or up to 3 months.To thaw; place desired number of calzones in refrigerator 24 hours or until thawed. Bake at 375°F, 20-22 minutes.
For easy lunches for one, bake calzones as directed. When cool, wrap each calzone in plastic food wrap. Store in freezer container or plastic freezer bag. Freeze 8 hours or up to 3 months. Thaw calzone in refrigerator for 4 hours. Remove plastic wrap; place calzone on microwave-safe plate. Microwave on Medium-High (70% power) 2-3 minutes or until heated through.
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