Cowboy Calzones

Cowboy Calzones

1/2 lb. hot breakfast sausage
1 lb. ground beef
1/2 onion, diced
1 can Rotel
8 oz. whole milk Ricotta cheese
1/2 cup grated mozzarella
1/2 cup grated Monterey Jack cheese
1 egg, beaten
salt and pepper
1 pizza crust
olive oil for brushing

Preheat oven to 450 degrees. Brown sausage, ground beef, and onion in large skillet. Drain excess grease. Pour in Rotel; stir to combine. Cook for 2 minutes. Remove from heat and allow to cool for a few minutes. In a bowl, combine the ricotta, Monterey Jack, mozzarella, and egg. Add a little salt and pepper. Add the cooled meat mixture to the cheese mixture and stir gently to combine. Freeze half the mixture for a future meal in a labeled ziplock bag. Divide pizza dough into 8 equal portions and roll into circles about 6 inches in diameter. Place a few tablespoons of filling into each circle. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer the calzone to a greased baking sheet. Repeat with remaining pizza circles. Brush with olive oil. Bake for 12 to 15 minutes, until golden brown. Serve with warmed marinara sauce.

Recipe from The Pioneer Woman Cookbook

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 15/20