(Cow Zones as Riley calls them)
1 lb. lean ground beef
3 1/2 cups shredded mozzarella, divided
1 can low sodium tomato paste
1/2 cup frozen chopped spinach, thawed and drained (I just used the whole box...)
2 tsp. Italian seasoning
2 cans refrigerated pie crust (I used Pillsbury)
*Jar of spaghetti sauce as topping, if desired
Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.
Combine beef, 2 1/2 cups cheese, and next 3 ingredients.
Unroll each pizza crust, and cut each crust into thirds. Roll each portion into a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.
Bake at 375 degrees for 25-30 minutes or until golden. Top with spaghetti sauce, if desired; sprinkle with remaining cheese. Melt cheese under broiler.
I had to show a picture of this "not so pretty one" that busted open!
Note: Freeze baked calzones up to 1 month. Thaw in refrigerator overnight. Wrap in foil and bake at 300 degrees for an hour or until thoroughly heated.
(Southern Living, September 2003)
They were great, we all liked them and Riley had 3 small bowls of the filling while the calzones were baking!!!