Beef-and-Pepperoni Calzones

Ingredients

• 2 teaspoons penzey's southwest seasoning italian
• 1 pound ground beef lean
• 6 servings olive oil 
• 3.5 ounce pepperoni 
• 20 ounce pizza crust refrigerated canned
• 14 ounces mozzarella cheese shredded divided
• 6 ounce tomato paste low-sodium canned
• 6 servings tomato sauce italian

Equipment

• frying pan
• baking sheet
• oven
• broiler

Directions

1. Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink.
2. Drain.
3. Combine beef, 2 1/2 cups cheese, and next 3 ingredients.
4. Unroll each pizza crust, and cut each crust into thirds.
5. Roll each portion to a 5-inch circle.
6. 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.
7. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape.
8. Brush with olive oil.
9. 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.
10. Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminm fil, and bake at 300 for 1 hour or until thoroughly heated.