These are an easy weeknight go-to, and you could really throw whatever you wanted to in it. They fall into the semi-homemade category (my favorite cooking realm), but many of the ingredients could be made from scratch like the dough, ranch dressing, and pickle relish. That might even bring these calzones to another level! We’ll see if I’m up for all that next time around. 🙂
- 1/4 Cup Real Bacon Bits
- 1 lb 93% Lean Ground Beef
- 1/4 Cup Dried Instant Minced Onion
- 1/4 Cup Pickle Relish
- 1/4 Cup Ranch Dressing (I use Uncle Dan’s dip mixture because I like the thicker consistency.)
- 1 Roma Tomato – Diced
- 1/2 – 1 Cup Shredded Sharp Cheddar Cheese
- 2 Cans Refrigerated Crescent Rolls
- 1 Egg – Beaten
1. Preheat oven to 375°.
2. Cook ground beef and onion in a skilled over medium-high heat until browned. Drain, then stir in the relish and ranch dressing.
3. Unroll crescent roll dough on nonstick surface and separate each can into 4 rectangles (each rectangle has 2 triangles). Press seams together.
4. Spoon about 1/3 cup of the ground beef mixture into each rectangle. Top with sprinkling of diced tomatoes and cheese.
5. Fold dough over to seal (they’ll be pretty full), then brush the tops of the calzones with egg.
6. Arrange the calzones on a nonstick cookie sheet and bake for 15 – 20 minutes, or until they are golden brown. Remove from cookie sheet immediately and serve warm.