Sloppy Joe Calzones
I used crescent rolls and Johnsonville mild Italian sausage and added a few drops of taco sauce and a dollop of sour cream just before serving and it turned out great!
I used crescent rolls and Johnsonville mild Italian sausage and added a few drops of taco sauce and a dollop of sour cream just before serving and it turned out great!
- Carbohydrate 96.1352870497423 g
- Cholesterol 274.79963875 mg
- Fat 90.562020319959 g
- Fiber 15.0591237811823 g
- Protein 64.231236035956 g
- Saturated Fat 40.7607961708394 g
- Serving Size 1 1 Serving (617g)
- Sodium 1540.12697694994 mg
- Sugar 81.0761632685599 g
- Trans Fat 18.2241642024932 g
- Calories 1453 calories
Step-by-step
- In a large skillet, cook the onion, pepper and beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomato paste, water, ketchup, salt and oregano.
- Seperate the crescent dough into four rectangles; seal perforations. Spoon a fourth of the meat mixture onto half of each rectangle; sprinkle with cheese. Fold dough over filling; pinch edges to seal. Cut slits in tops.
- Place on an ungreased baking sheet. Bake at 375 degrees F for 13-15 minutes or until golden brown.
Traditional calzones rely on sturdy pizza dough to contain heavy fillings, making the substitution of flaky crescent rolls a structurally risky choice. Standard crescent dough is designed to expand and flake, which means wet fillings easily breach the seams if moisture management is ignored. Browning the ground beef alongside the onions and green peppers at a moderate medium heat prevents the vegetables from releasing excess liquid into the pan, but the inclusion of tomato paste, ketchup, and water still creates a dense sauce. Rinsing and draining the canned black beans thoroughly removes surface starches that might otherwise thin the mixture further. Separating the dough into four large rectangles and pinching the perforated seams closed requires firm pressure to avoid premature tearing before the filling is added. Spooning one-fourth of the meat mixture onto each portion leaves enough perimeter space to fold and crimp the edges securely with a fork. Cutting ventilation slits in the tops is mandatory; without them, internal steam builds rapidly during baking and blows open the dough seals. Placing the assembled pockets on an ungreased baking sheet works well because the high fat content in the crescent pastry prevents sticking. Baking at 375 degrees Fahrenheit for thirteen to fifteen minutes yields a deep golden brown crust, but monitoring the oven closely past the ten-minute mark prevents the sugar-heavy ketchup in the filling from scorching the bottom crust. Serving these immediately prevents the flaky pastry from absorbing ambient moisture and turning rubbery on the plate.
