Italian Calzones

Ingredients

1 lb white bread dough loaf, fro 1 lb lean ground beef, round 1/2 cup mushrooms, chopped 1/2 cup onion, finely chopped 1/4 cup green bell pepper, chopped 1/2 cup evaporated skim milk 3 tbsp dry bread crumbs, fine 1 1/2 tsp dried oregano 1/2 tsp crushed red pepper 1 tsp fennel seed, crushed 3 cl garlic, minced 3/4 cup tomato sauce 1 tsp sugar 1/4 tsp salt 1 vegetable cooking spray	Advertisements

Preparation
 
Recipe by: Cooking Light, Mar/Apr 1992, p.122
Thaw bread dough.
Combine ground round and next 9 ingredients in a large skillet;
stir well. Cool over medium heat 10 minutes of until meat is
browned, stirring crumble meat. Add 3/4 cup tomato sauce, sugar, and
salt; cook 6 minutes, stirring occasionally. Remove from heat; let
mixture cool slightly.
Divide dough into 8 equal portions. Working with 1 portion a t
a tim (cover remaining portions to keep dough from drying out), roll
each portion to 1/8-inch thickness. Place on a large baking sheet
coated with cooking spray, and pat each portion into a 6-inch circle
with floured fingertips.
Spoon 1/3 cup meat mixture onto half of each circle; moisten edges
of doug with water. Fold dough over filling; press edges together
with a fork to seal. Lightly coat with cooking spray.

Bake at 375xF for 20 minutes or until golden. Remove from oven,
and lightly coat again with cooking spray. Serve warm.

 

 
Servings: 8

 

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