Beef and Onion Calzones
Serving Size / Yield
- 1/2 lb lean ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 6 oz Italian-style tomato paste
- 1/4 cup dry red wine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg
- 1/2 cup milk
- 2 oz refrigerated pizza crust.
Cook ground beef, onion, and garlic in a large skillet, stirring until beef crumbles; drain.
Stir in tomato paste, wine, salt and pepper; stir and cook for 5 minutes until thickened, then remove from heat.
Combine egg and milk, stirring well to make egg wash.
Cut pizza crust into 4 triangles and spoon the ground beef mixture onto triangle, leaving a small border around edges that you brush lightly with egg mixture.
Fold the corners over the beef and press edges together to seal, leaving a small gap on the top. Place calzones on lightly greased baking sheets and brush exteriors with egg wash.
Bake calzones at 350° for 15 minutes, then remove and serve.