Dorothy's Spicy Asian Calzones

Number of servings: 4

1 lb. lean ground beef

3 cloves garlic, minced

1/2 c. onion, chopped

1 T. fresh ginger, minced (or 1 tsp. ground ginger)

1/4 c. lite soy sauce

1/4 c. + 2 T. Dorothy Lynch Salad Dressing (Fat Free works well)

1 tsp. to 1 T. Sriracha sauce (depending on desired heat level)

1 T. sesame oil

2 c. cabbage, shredded

Salt and pepper, to taste

1 (13 oz.) can refrigerated pizza crust (or 1 pound of your favorite pizza dough)

1 egg, beaten

1 T. sesame seeds (optional)

Cooking Instructions:
Preheat oven to 375 degrees. Heat a large saucepan over medium heat, add cooking oil and saute garlic, onion and ginger. Add ground beef and cook until browned. Drain off fat, and mix in soy sauce, Dorothy Lynch, Sriracha sauce and sesame oil. Bring to a boil and then reduce heat and allow to simmer until thickened, about 5 minutes. Stir in cabbage and cook until wilted, about 4 minutes. While filling cooks, flour a clean surface and unroll pizza dough. Dust with flour and roll out until slightly flat. Cut into six equal-sized squares. Beat egg in a small bowl with about 1 tablespoon of water for an egg wash. Line a baking sheet with parchment paper or spray with nonstick cooking spray. When filling is done, remove from heat. Place about 2-3 tablespoons of filling on each square of dough, leaving about a half-inch edge. Brush edge with egg wash and gather up into a small bundle. Press dough together firmly to close and seal. Place calzones seam-side down on baking sheet. Repeat to form all calzones. Brush calzones with egg wash and sprinkle with sesame seeds, if using. Bake in a preheated 375 degree oven for 25 minutes, or until golden brown. Rotate tray once during baking time for even cooking. Serves about four.

Notes:
Use remaining filling for tacos, salad or serve over rice. Recipe easily doubles if feeding more than four people.

Submitted by: Alexis Abel

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