Directions:
- Preheat oven to 375°.
- Line a baking sheet with parchment paper. Set aside.
- Cook 1/2 pound ground sirloin, 1/2 cup chopped onion, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 2 minced garlic cloves in a large nonstick skillet over medium-high heat 5 minutes, stirring to crumble beef. Drain.
- Cut dough into 4 equal portions. Roll 1 portion into a 6-inch circle on a work surface sprinkled with 1 tablespoon flour. Repeat procedure with remaining dough and flour.
- Spoon 1/4 cup beef filling into center of each circle; sprinkle each with 1/4 cup cheese. Brush edges of dough with water; fold dough in half over filling, pressing firmly to seal.
- Place calzones on prepared baking sheet; coat tops with cooking spray. Bake at 375° for 15 minutes or until crust is golden brown. Cool slightly, and serve with warm pizza sauce, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2112.24 Kcal (8844 kJ) | ||
| Calories from fat | 896.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.59g | 153% | |
|---|---|---|---|
| Cholesterol | 49.33mg | 16% | |
| Sodium | 197.5mg | 8% | |
| Potassium | 253.64mg | 5% | |
| Total Carbs | 227.3g | 76% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 13.52g | 54% | |
| Protein | 74.13g | 148% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 76.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 1251.51 Kcal (5240 kJ) | ||
| Calories from fat | 531.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.01g | 153% | |
|---|---|---|---|
| Cholesterol | 29.23mg | 16% | |
| Sodium | 117.02mg | 8% | |
| Potassium | 150.28mg | 5% | |
| Total Carbs | 134.68g | 76% | |
| Sugars | 1.13g | 8% | |
| Dietary Fiber | 8.01g | 54% | |
| Protein | 43.92g | 148% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 0.5mg | 5% | |
| Calcium | 45.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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