Beef-Sweet Pepper Calzones

Stuffed pizza pockets are a cinch to make when you employ refrigerated dough. Feel free to go wild with the fillings!

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  • Makes: 4 servings
  • Serving Size: 1 calzone and 1/4 cup sauce each
  • Prep: 30 mins
  • Bake: 12 mins 450°F
  • Stand: 5 mins

Beef-Sweet Pepper Calzones

Directions

  1. In a large nonstick skillet cook meat over medium heat until browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Add sweet peppers, Italian seasoning, and dried oregano to meat in skillet; cook over medium heat about 3 minutes or until sweet peppers are tender. Set aside.
  2. Preheat oven to 450 degrees F. Line a large baking sheet with foil; lightly coat the foil with cooking spray. On a lightly floured surface, gently shape pizza dough into a 12-inch square, using a rolling pin as needed. Cut dough into four 6-inch squares. Divide meat mixture among dough squares, spooning meat mixture into center of each square. Sprinkle meat mixture with 1/2 cup of the cheese.
  3. Lifting a corner of a square, stretch dough over filling to opposite corner to make a triangle. Press edges with the tines of a fork to seal. Place on prepared baking sheet. Repeat with remaining squares to make four triangles total.
  4. Bake for 12 to 14 minutes or until lightly browned. Sprinkle with the remaining 1/4 cup cheese. Let stand for 5 minutes before serving. Serve with warmed pasta sauce.
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Nutrition Facts (Beef-Sweet Pepper Calzones)

  • Per serving:
  • 464 kcal ,
  • 15 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 43 mg chol. ,
  • 869 mg sodium ,
  • 51 g carb. ,
  • 4 g fiber ,
  • 8 g sugar ,
  • 27 g pro.
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