Beef And Bean Calzone
Ingredients
- 1/4 cup vegetable or olive oil ⓘ
- 7 oz ground beef ⓘ
- 3 tbsp Mexican seasoning ⓘ
- 1 (13.5 oz) can red kidney beans, rinsed ⓘ
- 7 oz winter squash, peeled, cut into 1/3 inch pieces ⓘ
- 5 oz frozen peas, thawed ⓘ
- 1 tsp granulated sugar ⓘ
- 2 tsp active dry yeast ⓘ
- 2 1/4 cups all-purpose flour
- 1/3 cup cheddar cheese, grated ⓘ
- 8.75 oz cherry tomatoes, chopped ⓘ
- 2 tbsp fresh parsley, chopped ⓘ
- None None sour cream, to serve ⓘ
Instructions
- Heat 1 tbsp oil in a large saucepan over medium-high heat. Add ground beef. Cook for 5 mins, or until browned. Add Mexican seasoning, beans, squash and 1/2 cup water. Reduce heat and simmer, covered, for 8-10 mins, or until squash is just tender. Add peas then set aside to cool.
- Preheat oven to 425°F. Grease 2 baking trays. Whisk together 1 2/3 cups lukewarm water, sugar, 1/2 tsp salt and yeast. Set aside in a warm place for 8-10 mins, or until frothy. Sift flour into a large bowl, add yeast mixture and remaining oil. Turn out onto a lightly floured surface and knead for 8-10 mins, or until smooth. Divide into 4 pieces then roll each out into an 8 inch disc.
- For each calzone, place 1/4 of ground beef mixture over 1/2 the dough, leaving a 3/4 inch border. Top with 1/4 of the cheese then fold dough over to enclose, pressing edges together to seal. Carefully transfer to prepared trays. Bake for 15 mins, or until golden brown.
- To serve, combine tomato and parsley. Serve with calzones along with sour cream.
Nutrition & Diet Analysis (per serving)
601
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).