Italian Beef & Cheese Calzone

October 20, 2012 5:35:20 PM EDT

Total Recipe Time: 50 to 60 minutes

1 pound ground beef
1/2 cup chopped green bell pepper
1 can (14-1/2 ounces) diced tomatoes with onions, drained
1/2 teaspoon dried oregano leaves, crushed
1 cup shredded Italian cheese blend
1 tablespoon cornmeal
1 package (13.8 ounces) refrigerated pizza crust dough

 

 

1.

Heat oven to 400°F. Brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in tomatoes and oregano; continue cooking 5 to 7 minutes or until liquid has evaporated. Remove from heat; stir in cheese. Set aside.

2.

Sprinkle cornmeal evenly over rimmed baking sheet. Unroll pizza dough lengthwise on baking sheet, straightening edges of dough if necessary. Spoon beef filling over long half of dough, leaving 1-inch border on 3 sides. Gently lift and pull top half of dough over filling to enclose; pinch dough edges to seal.

3.

Bake in 400°F oven 15 to 20 minutes or until crust is golden brown. Cool 5 minutes. Cut crosswise into 8 slices.


Makes 4 servings

Cook's Tip: For easy cleanup, line baking sheet with parchment paper. Sprinkle with cornmeal and proceed as directed above


Nutrition information per serving: 496 calories; 17 g fat (7 g saturated fat; 3 g monounsaturated fat); 96 mg cholesterol; 785mg sodium; 50 g carbohydrate; 2.2 g fiber; 39 g protein; 6.4 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 5.7 mg iron; 18 mcg selenium; 6.0 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Funded by The Beef Checkoff

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Mediterranean Eye Round Steaks

October 19, 2012 5:06:53 PM EDT

Total Recipe Time: 30 to 60 minutes
Marinade Time: 6 hours or overnight

2 beef eye round steaks, cut 1 inch thick (about 8 ounces each)
1 jar (6 ounces) marinated quartered artichoke hearts
1/4 cup chopped roasted red pepper
1 tablespoon chopped fresh basil
3 tablespoons Dijon-style mustard
Salt and pepper


 

1.

Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.

2.

Combine reserved artichoke liquid and Dijon mustard in small bowl. Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

3.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

4.

Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.


Makes 2 to 4 servings


Cook's Tip:
   One teaspoon dried basil leaves can be substituted for fresh.


Nutrition information per serving (1/2 of recipe): 432 calories; 14 g fat (3 g saturated fat; 4 g monounsaturated fat); 119 mg cholesterol; 984 mg sodium; 19 g carbohydrate; 3.1 g fiber; 55 g protein; 9.8 mg niacin; 0.7 mg vitamin B6; 3 mcg vitamin B12; 4.7 mg iron; 57.3 mcg selenium; 8.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Funded by The Beef Checkoff

0 Comments | Posted in Recipes By Pasta Cheese