Italian calzones

Yield: 8 Servings

Ingredients:

1 lb White bread dough loaf ; fro
1 lb Lean ground beef ; round
1/2 c Mushrooms ; chopped
1/2 c Onion ; finely chopped
1/4 c Green bell pepper ; chopped
1/2 c Evaporated skim milk
3 tb Dry bread crumbs ; fine
1 1/2 ts Dried oregano
1/2 ts Crushed red pepper
1 ts Fennel seed ; crushed
3 Cl Garlic ; minced
3/4 c Tomato sauce
1 ts Sugar
1/4 ts Salt

Instructions:

Vegetable cooking spray Recipe by: Cooking Light Mar/Apr 1992 p.122 Thaw bread dough. Combine ground round and next 9 ingredients in a large skillet; stir well. Cool over medium heat 10 minutes of until meat is browned stirring crumble meat. Add 3/4 cup tomato sauce sugar and salt; cook 6 minutes stirring occasionally. Remove from heat; let mixture cool slightly. Divide dough into 8 equal portions. Working with 1 portion a t a tim (cover remaining portions to keep dough from drying out) roll each portion to 1/8-inch thickness. Place on a large baking sheet coated with cooking spray and pat each portion into a 6-inch circle with floured fingertips. Spoon 1/3 cup meat mixture onto half of each circle; moisten edges of doug with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray. Bake at 375xF for 20 minutes or until golden. Remove from oven and lightly coat again with cooking spray. Serve warm.