Inspired by Italy, these miniature calzones make for a quick and delicious meal.
210 cal Serves 8
Prep time 0h 15m
Cook time 0h 15m
Total time 0h 30m
Step 1In large non-stick skillet, brown beef over medium heat until beef crumbles; drain and set aside. In separate large skillet, sauté onion, mushrooms and garlic in 1 tbsp (15 mL) and 1 tsp (5 mL) canola oil over medium heat 3 minutes or until tender. Stir in Italian seasoning and pepper. Add to ground beef and set aside.
Step 2Preheat oven to 450 ˚F (230 ˚C).
Step 3Divide dough into eight pieces. Roll each dough piece into 3 inch (7.5 cm) diameter. Spoon beef mixture equally over half of each piece, leaving ½ inch (1 cm) border. Top equally with cheese.
Step 4Fold dough over filling until edges almost meet. Bring bottom edges over top edges and crimp dough with fingers to form rim. Prick tops of calzones with fork to allow steam to escape. Place on large baking sheet lightly greased and floured. Brush each calzone with canola oil, if desired.
Step 5Bake in preheated oven for 10 to 12 minutes or until lightly browned. Serve with warm marinara sauce.
You can make these one day ahead and heat before serving the next day. Lightly brush calzones with canola oil before placing in the oven for a nice golden colour and crisp texture. These calzones will keep in the refrigerator as leftovers.
Per serving (1 of 8)
- 12 g
- 450 mg
- 36 mg
- Total fat
- 6 g
- Saturated fat
- 1.5 g
- 20 mg
- 27 g
- 1 g
- 5 g
- Added sugars
- 0 g
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