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Baja Pizza Pouch(Calzones)

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Submitted by cjbgrammy

YIELD

8 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

1 453.6
½ 226.8
1 1
CAN CAN REFRIED BEANS *
1 5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML GARLIC POWDER
1 1
PACKAGE PACKAGE HOT ROLL MIX *
1 1
CAN CAN ITALIAN PLUM (ROMA) TOMATOES
crushed *
2 473
CUPS ML MONTEREY JACK CHEESE
shred
1 237
CUP ML CHEDDAR CHEESE *
1 1
X X BUTTER
melted *
1 237
CUP ML GUACAMOLE *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 164 64% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 173mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 28g
Vitamin A 4% Vitamin C 0%
Calcium 22% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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