Calzones with Italian Tomato Sauce
- 1 pound lean ground beef
- 3-1/2 cups shredded mozzerella cheese, divided
- 1 (6 oz) can tomato paste
- 1/2 c. frozen, chopped spinach, thawed and drained
- 2 tsp Italian seasoning
- 2 (10 oz) can refrigerated pizza dough
- Olive oil
Cook ground beef in large skillet over medium high heat, stirring until it crumbles and is no longer pink, Drain.
Combine beef with 2-1/2 cups mozzerella, tomato paste and spinach.
Unroll each pizza crust and cut into thirds. Roll each portion into a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold over, pressing and crimping edges to seal. Place on lightly greased baking sheet and cut slits in top to allow steam to escape. Brush with olive oil.
Bake at 375 degrees 25 to 30 minutes or until golden. Serve with pizza sauce.
NOTE: Freeze baked calzones for up to one month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil and bake at 300 degrees for 1 hour or until thoroughly heated.