What could be better than pizza inside a sandwich? This Italian calzone takes two classics and creates one beefy masterpiece. Don’t forget to use Certified Hereford Beef!
Baking beef provides rich flavor and tender meat, while broiling beef provides a slightly charred taste with a crispy exterior and tender interior.
1 pound Certified Hereford Beef ground beef
1/2 cup chopped green bell pepper
1 can (14-1/2 ounces) diced tomatoes with onions, drained
1/2 teaspoon dried oregano leaves
1 cup shredded Italian cheese blend
1 tablespoon cornmeal
1 package (13.8 ounces) refrigerated pizza crust dough
Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add ground beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Stir in tomatoes and oregano; continue cooking 5 to 7 minutes or until liquid has evaporated. Remove from heat; stir in cheese. Set aside.
Sprinkle cornmeal evenly over rimmed baking sheet. Unroll pizza dough lengthwise on baking sheet, straightening edges of dough if necessary. Spoon beef filling over long half of dough, leaving 1-inch border on 3 sides. Gently lift and pull top half of dough over filling to enclose; pinch dough edges to seal.
Bake in 400°F oven 15 to 20 minutes or until crust is golden brown. Cool 5 minutes. Cut crosswise into 8 slices.
Economical, versatile and flavorful. Holds its shape well for cooking and is ideal for burgers, meatloaf and meatballs.
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