Whole Wheat Calzones

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I had some whole wheat dough in my freezer, leftover from a Trader Joe’s shopping spree, and instead of making the obvious, which would be pizza, I decided to try my hand at calzones. Now, they definitely did not come out the perfect calzone shape, but they tasted pretty good! Mine have a bit of a Mexican twist, with green chilies, cheddar, mozzarella and cream cheese but feel free to add any ingredients you like best! I mean what could be bad about pizza dough stuffed with all kinds of delicious ingredients?

Ingredients:

1 lb. whole wheat pizza dough (or regular dough) – I used whole wheat dough from Trader Joe’s

1 lb lean ground beef

4 cloves of garlic, minced

1 small can of diced green chilies

1 14 oz can diced tomatoes drained

1 8 oz container of softened cream cheese

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

 

1. Preheat the oven to 450 degrees. Meanwhile, add the meat and garlic to a large skillet or pot and brown over medium heat.

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2. Once the meat is brown, drain off any excess fat. Add in the green chilies, and drained diced tomatoes. Stir for 1-2 minutes

3. Remove the meat mixture from the heat and stir in the cheese (cream cheese, mozzarella, and cheddar). Let the  mixture cool. It doesn’t have to be super cold, just not really hot. It’s easier to work with the filling and the dough together when it’s slightly cooled.

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4. While the mixture cools, roll out your pizza dough. This is easier when the dough is cold. Not frozen, but cold (defrost your dough in the fridge, it makes it easier). Once the dough is rolled out to about 1/4 inch thickness, cut it into four even pieces.

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5. Scoop out about 3/4 cup of the meat mixture onto each piece of dough and fold over the other half of the dough. Mold it into a half decent shape (this is the part I suck at) and seal the edges with fork. Poke holes in the top of the calzone to let some steam escape.

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6. Lay the calzones on a baking sheet lined with parchment paper or a pizza stone and bake at 450 degrees for 20 minutes, or until golden brown.

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