CHEESEBURGER STUFFED CALZONE
This dish is a great weeknight dinner. It comes off a bit sweet, but mainly because I've omitted the mustard and pickles, so the sweetness from the ketchup really overpowers the whole thing. Next time I make this, I'll probably make it a little spicy: probably less ketchup and pinches of hot sauce. Omit the pickles or mustard if you don't normally like them on your burger. I have definitely overcooked this, so I will lessen the cooking time the next time I make this.
Another great idea is making small empanada-like bites out of this and it instantly becomes an appetizer.
Makes 8 servings. This recipe is from Pampered Chef.
- 1 lb lean ground beef
- 1/2 cup chopped onion
- 1/4 cup dill pickle slices, diced
- 3/4 cup ketchup
- 1 tsp yellow mustard
- 1 ea garlic clove, pressed
- 2 pkg refrigerated French bread dough (11oz each)
- 6 slices American or cheddar cheese
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Preheat oven to 400.
- Place ground beef in skillet. Cook over medium heat, 10-12 minutes or until no longer pink, breaking beef into crumbles; drain.
- Combine onion, pickles, ketchup, mustard, and garlic in a bowl and mix well. Add ground beef; mix well.
- Unroll one package of the bread dough, roll and stretch. Cut cheese slices in half and arrange evenly over dough to within 1 inch of edge. Spoon meat mixture over cheese; spread evenly. Unroll remaining package of dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming even edges. Roll and crimp edges to seal. Drizzle oil over dough; spread evenly. Sprinkle Parmesan over dough and make there crisscross cuts, about 6 inches long across center of the top crust to vent. Bake 18-20 minutes or until deep golden brown. Remove from oven; cut into wedges.