1 can (14 1/2 ounces) crushed Italian flavored tomatoes
2 cups (8 ounces) shredded Wisconsin Monterey jack cheese
1 cup (4 ounces) shredded Wisconsin cheddar cheese
1 cup guacamole, if desired
In a fry pan or skillet, brown pork sausage and ground beef. Drain any fat.
Add beans, cumin and garlic powder. Heat through.
Meanwhile, prepare hot roll mix according to package directions for pizza
crust. Divide dough into eight pieces. Form each piece into a ball. On a lightly
floured surface, roll each ball into a 7 to 8 inch circle.
Place dough circles on 2 oiled baking sheets.
Place 1/2 cup meat mixture on half the dough circle, to within 1/2 inch
Spoon 2 tablespoons crushed tomato over meat mixture.
Top each calzone with 1/4 cup shredded Monterey jack and 2 tablespoons shredded
Moisten edges of dough with water and fold circles in half. Press edges
firmly together with a fork. Brush with melted butter.
Bake at 400 degrees F for 18 to 20 minutes or until golden brown.
Serve with a side of guacamole.
Reprinted with permission from
the Wisconsin Milk Marketing Board.