Total Time
45mins
Prep 25 mins
Cook 20 mins

Make these calzones ahead and store in the freezer until ready to bake.

Ingredients Nutrition

Directions

  1. Line small baking sheet with waxed paper; set aside.
  2. Cook ground beef in 10 inch skillet over medium high heat, stirring occasionally, until beef is browned. Drain off fat. Stir in 2 tablespoons taco seasoning and 1/4 cup water. Continue cooking 2 to 4 minutes. Remove from heat and set aside.
  3. Combine crust mix, 1/3 cup cheese and remaining 1 tablespoon taco seasoning in a small bowl; stir to mix well. Add remaining 1/2 cup hot water. Stir until moistened. Cover; let stand 5 minutes.
  4. Divide dough into 4 equal pieces. Roll out each piece of dough on lightly floured surface into a 6 inch circle. Place about 1/4 cup beef mixture on bottom half of each circle of dough to within 1/4 inch of edge. Top with 1 teaspoon cilantro and 1/4 cup cheese.
  5. Fold other half of dough over filling; press edges to seal. Place each calzone onto prepared baking sheet. Freeze 30 minutes or until set. Remove calzones from freezer. Wrap each calzone in plastic food wrap; then wrap in aluminum foil. Store in freezer container or resealable plastic freezer bag. Freeze 8 hours or up to 3 months.
  6. To thaw; place desired number of calzones in refrigerator for 24 hours or until thawed.
  7. Heat oven to 375*. Unwrap calzones. Place onto a greased baking sheet. Bake for 20 to 22 minutes or until crust is light golden brown. Serve topped with lettuce, tomatoes, and sour cream.

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