Calzones with Italian Tomato Sauce

Deliver with potato chips and fresh fruit.

Yield: Makes 6 servings

Ingredients

• 1  pound  lean ground beef
• 3 1/2  cups  (14 ounces) shredded mozzarella cheese, divided
• 1  (6-ounce) can low-sodium tomato paste
• 1/2  cup  frozen chopped spinach, thawed and drained
• 2  teaspoons  Italian seasoning
• 2  (10-ounce) cans refrigerated pizza crust
• Olive oil
• Italian Tomato Sauce

Preparation

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.

Combine beef, 2 1/2 cups cheese, and next 3 ingredients.

Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.

Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.

Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.