Taco Calzone
Yield
1 servingsPrep
10 minCook
8 minReady
18 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
pizza dough
|
* |
| 1 | ounce |
monterey jack cheese
|
|
| 1 | ounce |
cheddar cheese
|
|
| 1 | x |
sauce
unheated |
* |
| 2 | ounces |
beef
taco filling |
|
| 1 | x |
taco sauce
|
* |
| ¼ | ounce |
olives
pitted, sliced |
|
| 1 ½ | teaspoons |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
pizza dough
|
* |
| 28.9 | ml/g |
monterey jack cheese
|
|
| 28.9 | ml/g |
cheddar cheese
|
|
| 1 | x |
sauce
unheated |
* |
| 57.8 | ml/g |
beef
taco filling |
|
| 1 | x |
taco sauce
|
* |
| 7.2 | ml/g |
olives
pitted, sliced |
|
| 7.5 | ml |
scallions, spring or green onions
sliced |
|
Directions
Roll out pizza dough.
Place on lightly greased 7 inch pizza pan.
Pat with hands to fit pan.
Spread cheese sauce evenly to edge of dough, leaving ½ inch space from the rim.
Place Taco beef filling along half of the dough.
Garnish with olives and green onions.
Fold dough in half.
Seal and crimp edges.
Prick top with fork generously.
Bake in preheated 375℉ (190℃) convection oven 8 to 10 minutes or until crust is golden brown.
Serve.
