Baja Pizza Pouch (Calzones)

Recipe Ingredients

1 lb	454g / 16oz	Bulk hot pork sausage
1/2 lb	227g / 8oz	Lean ground beef
1 can		Refried beans
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Garlic powder
1		Hot roll mix
1 can		Crushed Italian tomatoes
2 cups	292g / 10oz	Monterey Jack cheese - shred
1 cup	146g / 5.1oz	Cheddar cheese - shredded
		Butter - melted
1 cup	237ml	Guacamole

Recipe Instructions

Heat large skillet over medium heat until hot. Crumble pork sausage and ground beef into skillet. Cook, stirring to separate meat, until no pink remains. Drain off fat. Add beans, cumin, and garlic powder; heat through. Oil two baking sheets.

Preheat oven to 400F. Prepare hot roll mix.

Divide dough into 8 pieces. Form each piece into a ball. On lightly floured surface roll each ball into 7 inch circle. Place on prepared baking sheets. Spread 1/2 c meat mix on 1/2 of each dough circle to within 1/2 inch form edge. Layer each calzone with 2 T crushed tomatoes, 1/4 c Monterrey Jack cheese and 2 T cheddar.

Moisten edges of dough with water and fold over to enclose filling. Press edges firmly together with fork. Brush with melted butter. Cut slit in each calzone to allow steam to escape. Bake 18 to 20 minutes or until golden brown. Serve with guacamole, if desired.

Source:
Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 66

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