Bacon Mushroom Cheeseburger Calzone

I’m not exactly earning an award from “Cooking Light” with this recipe, but I am constantly saving daily email recipes from Pillsbury and not using them. Hence…today’s supper!

  • Chop…cheeseburger calzone
    • 8 oz. mushrooms
    • 4 slices of bacon
    • 1/2 white onion
  • Saute all with 1/2 pound of lean ground beef. Drain well.
  • Stir in…
    • 1/4 cup ranch dressing
    • 3 Tablespoons dill relish
    • 2 Tablespoons yellow mustard
  • Unroll one seamless crescent dough sheet; stretch to approximately 9 x 13 size.
  • Top one half with…
    • Meat mixture
    • Tomato slices
    • Slices of sharp cheddar cheese
  • Fold dough over cheeseburger toppings and pinch ends together.
  • Brush with one beaten egg, seasoned with garlic salt.
  • Bake at 350* for 15-20 minutes, until golden brown.

I’m 100% serious about the “drain well” part! Otherwise, you will end up with a giant mess of a calzone. Keeping the dough sheet chilled until you are ready to use it will also help keep the calzone together. I really loved the faux-meat mushroom substitution because I enjoyed all the beefy deliciousness but skipped a bit of the fat. You should definitely vary this recipe in your kitchen with whatever your favorite burger toppings are!


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