Serve with: Vegetable Sticks and Dip
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2000
Ingredients
Method
In skillet over medium-high heat, cook beef, breaking up with spoon, for 5 minutes or until no longer pink. Drain off any fat. Add onion, garlic, green pepper, mushrooms, basil, salt and pepper; cook for 5 minutes or until onion is softened. Stir in carrot and tomato sauce; set aside.
On floured surface, roll out dough into four 8-inch (20 cm) circles. Divide filling over half of each circle; sprinkle with cheese. Fold dough over; pinch to seal.
Sprinkle baking sheet with cornmeal. Place calzones on top; dust with flour. Bake in centre of 425°F (220°C) oven for 20 minutes or until golden.
Nutritional facts <b>Per serving:</b> about
- Sodium 1127 mg
- Protein 27 g
- Calories 559.0
- Total fat 19 g
- Cholesterol 58 mg
- Saturated fat 8 g
- Total carbohydrate 70 g
%RDI
- Iron 34.0
- Folate 26.0
- Calcium 21.0
- Vitamin A 59.0
- Vitamin C 35.0
