Thursday, March 30, 2017

Southwest Calzone

southwest calzone

Southwest Tex-Mex in a calzone. So what if calzone is Italian and is usually filled with ricotta cheese and marinara sauce. Actually, you can fill these with anything, try scrambled eggs and bacon, corned beef and sauerkraut or sausage and peppers. There are no rules for calzones. Do it your way, I did.

What you'll need:

1 loaf frozen bread dough – thawed according to package directions and cut into 8 pieces. Cover with a damp cloth until ready to use.
1/2 cup uncooked rice – then cook according to package directions, but add to the water:
  • 1 tsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. turmeric
  • pinch cayenne pepper

Note: Adding the spices to the water flavors the rice and gives it a nice golden color.

1 lb. ground beef
1 cup frozen corn
1 cup red bell pepper diced
1 small onion, diced
12 oz. shredded or cubed Monterey Jack cheese
salt to taste
oil for cooking
egg wash (1 egg beaten with 1 tablespoon water)

Heat oil in a skillet. Add ground beef, red bell pepper and onion, breaking up the ground beef with a wooden spoon or spatula. Saute until beef is cooked and vegetables are tender, about 7 minutes. Add corn and cook another minute. Mix well. Remove from heat and set aside. When cool, add rice and cheese, stir to combine.

Pre-heat oven to 350 F.

Roll each piece of bread dough into a circle about 6”. Work with two at a time so they don't dry out, keep the others covered. Place 1/3 cup filling on half of a circle.

Fold over to close. Moisten edges with water and seal with a fork.

Place on cookie sheet, brush with egg wash and bake 22 to 26 minutes, or until golden.



  1. I have not made these before. They sound yummy!!

    1. I think you'll like them Sandy. They're so easy to make, and you can fill them with anything!


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