Beef-And-Pepperoni Calzones

1. 1

   Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.

2. 2

   Combine beef, 2 1/2 cups cheese, and next 3 ingredients.

3. 3

   Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.

4. 4

   Bake at 375u00b0 for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.

5. 5

   Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminm fil, and bake at 300u00b0 for 1 hour or until thoroughly heated.

* Per serving · 4 servings · Values may vary.

No additional tips available.