Calzones with Italian Tomato Sauce


  • 1 pound lean ground beef 
  • 3 1/2 cups (14 ounces) shredded mozzarella cheese, divided 
  • 1 (6-ounce) can low-sodium tomato paste
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 2 teaspoons Italian seasoning
  • 2 (10-ounce) cans refrigerated pizza crust 
  • Olive oil 
  • Italian Tomato Sauce
  • 1 1/4 cups tomato sauce 
  • 1/4 cup tomato paste
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • Cook all ingredients in a small saucepan over medium heat 5 minutes or until thoroughly heated.

  • 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 to 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° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.
  • Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.

Southern Living