Over New Years, we were entertaining a number of children, so my cooking got very kid-friendly. And, while definitely not healthy, these relatively easy cheeseburger calzones are a huge hit with kids. Roll out some crescent roll dough, brown up some ground beef and onions, throw a few other toppings in, fold, and bake. Simple and delicious!
First, cook bacon. My preference is the oven method, 400°F in the lower third of the oven, with a foil drip tray for easy clean up, for 15-20 minutes. Or you can do it in a skillet in 2 messy minutes.
Next, lower the heat on the oven to 375°F, then cook ground beef and onion over medium heat until cooked, then drain if necessary. Stir in ranch.
Roll out crescent dough and separate each can into 4 rectangles, then roll those out a bit thinner for larger calzones. Make sure the perforations inside each square are pressed together and sealed. Then spoon ground beef mixture in, top with a slice of cheese, diced tomatoes, chopped pickles, and crumbled bacon.
Fold dough over filling, either rolling or pressing the edges with a fork to seal, and brush the top with beaten egg. Bake 15-20 minutes until a deep golden brown, serve warm, and, if you want a messy but delicious calzone, top with your favorite bbq sauce.
Bacon Cheeseburger Calzones
- 8 slices bacon
- 1 lb lean ground beef at least 80%
- 1/4 cup diced onion
- 1/4 cup chopped bread and butter pickle slices
- 1/4 cup ranch dressing
- 2 Italian plum tomatoes diced
- 4 slices American or Cheddar cheese 3/4 oz each, cut in half
- 2 cans Pillsbury® refrigerated crescent dinner rolls 8 oz
- 1 egg beaten
- 1/4 cup bbq sauce optional
Heat oven to 400°F and bake bacon in a foil lined pan in the lower third of the oven for 15-20 minutes, until crispy. Let cool and crumble. Alternately, dice bacon into 1/4-inch pieces and cook in a skillet over medium heat until cooked. Drain grease.
Lower oven to 375°F. Add ground beef and onion to skillet and cook, stirring occasionally, until beef is thoroughly cooked; drain if necessary. Stir in ranch dressing.
Unroll dough and separate each can into 4 rectangles; place on ungreased cookie sheet. Press or roll each into 7x4-inch rectangle or slightly larger, firmly pressing perforations to seal.
Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with diced tomato, pickles, bacon, and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.
Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.