- Allow dough to stand at room temperature for 15 minutes. Meanwhile, preheat oven to 375 degrees F. Line two baking sheets with parchment paper or greased foil; set aside.
- For filling, in a large skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in cheddar cheese, American cheese, ketchup, mustard, and pickle relish.
- Divide each dough portion into thirds. On a lightly floured surface, roll each third to a 7- to 8-inch round. Spoon about 2/3 cup filling onto half of each round. Lightly beat one of the eggs; brush on edge of dough. Fold dough over filling and crimp edges to seal. Cut a few slits in top of calzones to allow steam to escape. Place on the prepared baking sheets.
- In a small bowl combine the remaining egg and the water; brush over calzones. Sprinkle with sesame seeds. Bake for 30 to 35 minutes or until golden. Cool on baking sheets.
- Freeze calzones on baking sheets about 1 hour or until firm. Layer frozen calzones between sheets of waxed paper in a freezer container; seal and freeze for up to 1 month.
- To serve, thaw in the refrigerator overnight.* Preheat oven to 350 degrees F. Transfer calzones to greased baking sheets. Bake about 25 minutes or until filling is heated through.
From the Test Kitchen
To bake the frozen calzones without thawing them, preheat oven to 350 degrees F. Transfer frozen calzones to greased baking sheets. Bake, covered with foil, for 30 minutes. Bake, uncovered, about 20 minutes more or until filling is heated through.
Nutrition Facts (Cheeseburger Calzones)
- Per serving:
- 739 kcal ,
- 31 g fat
- (12 g sat. fat ,
- 1 g polyunsaturated fat ,
- 11 g monounsaturated fat ),
- 140 mg chol. ,
- 1453 mg sodium ,
- 80 g carb. ,
- 3 g fiber ,
- 11 g sugar ,
- 30 g pro.