Calzones prove to be simple to make with this lighter, lower in fat recipe using Laura’s Lean Beef, which raises cattle without antibiotics or hormones on a vegetarian diet.

Easy Beef Calzones


1/2 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
1/2 cup turkey pepperoni slices, halved
1/2 medium onion, chopped
1 garlic clove, minced
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 teaspoon pepper
1 (13.8-ounce) can refrigerated pizza crust dough
1 cup shredded reduced-fat mozzarella cheese
1 cup marinara sauce, warmed


1. Cook beef and next 3 ingredients in a large skillet, stirring until beef crumbles and is no longer pink. Add Italian seasoning, salt and pepper; drain and remove from heat.

2. Divide dough evenly into 4 pieces; pat each dough piece into one square. Spoon beef mixture evenly onto each square, leaving a 1/2-inch border; top evenly with cheese.

3. Fold dough over filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place on a lightly greased baking sheet coated with cooking spray.

4. Bake at 450F for 10 to 12 minutes or until lightly browned. Serve topped with marinara sauce.

Makes 4 to 6 servings.

Cooking Tip: Lightly brush calzones with olive oil before placing in the oven for a nice golden color and crisp texture. These calzones keep well in the fridge for leftovers, too.

*Recipe and image courtesy of Laura’s Lean Beef.*