Baja Pizza Pouch(Calzones)
Submitted by cjbgrammy
Baja-style calzones stuffed with spiced sausage, ground beef, refried beans, crushed tomatoes, and melted Monterey Jack and cheddar. Served with guacamole.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
45 minThink of these as the love child of a calzone and a burrito, and honestly, what took so long?
Hot Italian sausage and lean ground beef get crumbled and cooked together with refried beans, cumin, and garlic powder for a filling that’s hearty and boldly spiced.
That meaty bean mixture gets layered inside homemade dough rounds with crushed Roma tomatoes and a generous blanket of Monterey Jack and sharp cheddar before the whole thing gets folded, sealed, and baked until golden and puffed.
Dip each hot pouch into guacamole and try not to burn the roof of your mouth on that first impatient bite.
Pro Tips
- Press the edges firmly with a fork and cut a steam vent so the calzones don’t burst open in the oven.
- Let them cool for 5 minutes before cutting in. The filling is lava-hot straight from the oven.
- Serve alongside sour cream and salsa for a full Baja spread.
- These freeze well before baking. Assemble, freeze on a sheet pan, then bake from frozen adding a few extra minutes.
Ingredients
Directions
Heat large skillet over medium heat until hot.
Crumble pork sausage and ground beef into skillet.
Cook, stirring to separate meat, until no pink remains.
Drain off fat.
Add beans, cumin, and garlic powder; heat through.
Oil two baking sheets.
Preheat oven to 400℉ (200℃). Prepare hot roll mix.
Divide dough into 8 pieces.
Form each piece into a ball.
On lightly floured surface roll each ball into 7 inch circle.
Place on prepared baking sheets.
Spread ½ cup meat mix on ½ of each dough circle to within ½ inch form edge.
Layer each calxone with 2 tablespoon crushed tomatoes, ¼ cup Monterrey Jack cheese and 2 tablespoon cheddsr.
Moisten edges of dough with water and fold over to enclose filling.
Press edges firmly together with fork.
Brush with melted butter.
Cut slit in each calzone to allow steam to escape.
Bake 18 to 20 minutes or until golden brown.
Serve with guacamole, if desired.
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