Cowboy Calzones

Looking for a new recipe to try, naturally I turned to The Pioneer Woman. It's really just a no-brainer!! I found these in her new cookbook (that everyone must have in my opinion!) I changed a few things to my liking, but for the most part they are original. I used my own recipe of pizza crust because I love it so much. I love a pizza crust that has a flavor on it's own. I also used sharp cheddar cheese instead of Monterey jack...because that's just the kind of gal I am. The best part about these is that you can just make them your own. They were super delicious...as expected.

1 recipe pizza crust (found here)

1 1/2 pounds lean ground beef
1/2 onion, finely diced
1 (8 oz) can tomatoes and chilies (I use Rotel brand)
8 oz ricotta cheese
1/2 cup mozzarella cheese
1 cup sharp cheddar cheese, divided
1 egg
salt and pepper
1 egg for egg wash plus 1 T olive oil
sour cream

Preheat oven to 450 degrees. In a large skillet, combine the ground beef with the onion. Brown over medium heat and drain excess grease. Pour in the tomatoes and chilies. Stir to combine and cook for 2 minutes. Remove from the heat and allow to cool slightly

In a bowl, combine the ricotta, mozzarella, cheddar cheese and egg. Add a dash of salt and pepper. Add the cooled meat mixture to the cheese mixture and stir gently to combine. Add more salt to taste.

Divide the pizza dough into 8 equal-size balls. With a rolling pin on a floured surface, roll each ball into a 6-inch circle. Place 1/8th of the meat/cheese mixture in the middle of each circle. Sprinkle a little bit more cheddar cheese over top. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer to a greased baking sheet. Repeat with the remaining dough and filling. Brush the calzone with the olive oil/egg wash.

Bake for 12-15 minutes until golden brown. Serve with sour cream - in my opinion, this is a must!

*From The Pioneer Woman Cooks.