Ground Beef Calzones
You can never have too many main course recipes, so give Ground Beef Calzones a try. One portion of this dish contains about 46g of protein, 32g of fat, and a total of 815 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, tomato paste, milk, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Cut pepperoni slices in half, and set aside.
Cook ground beef, onion, and garlic in a large skillet, stirring until beef crumbles; drain.
Stir in tomato paste and next 3 ingredients; cook, stirring often, 5 minutes or until thickened.
Remove from heat; stir in pepperoni and cheeses.
Combine egg and milk, stirring well; set aside.
Unroll pizza crusts; cut each into 4 squares. Spoon 1/3 cup ground beef mixture onto each square, leaving a 1-inch border around edges; brush borders lightly with egg mixture. Fold in half diagonally, and press edges together to seal.
Place on lightly greased baking sheets; brush tops of calzones with egg mixture.
Bake at 350 for 15 minutes or until lightly browned.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Brancaia Chianti Classico Riserva with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.
Brancaia Chianti Classico Riserva
This Chianti Classico Riserva shows tropical and black fruit aromas, with notes of nut and almond on the palate. Crafted with the finest Sangiovese grapes from two of our estate vineyards, Brancaia Estate and Poppi Vineyard, this wine has a dense, ruby-red color and a long, aromatic finish.Blend: 80% Sangiovese, 20% Merlot