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Calzones In a Pinch

"I assume you can alternative some thing, simply hold the liquid down. My tomatoes have to had been seeded and patted dry."

Ingredients :

half of pound floor pork
2 tablespoons finely chopped onion
4 ounces cooked, cubed chicken breast meat
1 tomato, seeded and diced
1 (four ounce) can mushroom stems and pieces, drained
1 (2.25 ounce) can sliced ripe olives, drained
three/4 cup spaghetti sauce
1 cup shredded mozzarella cheese
half of cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 frozen double pie crust, thawed
1 (3 ounce) bundle cream cheese, softened - divided
1 tablespoon olive oil, or as wanted - divided
1 teaspoon Italian seasoning, divided

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

Preheat oven to 350 levels F (one hundred seventy five degrees C).
Cook and stir floor red meat and onion in a skillet over medium heat till the beef is crumbly and not crimson, approximately 10 mins. Drain grease.
Combine floor pork combination, fowl, tomato, mushrooms, and ripe olives in a bowl. Stir spaghetti sauce into floor pork aggregate. Lightly blend mozzarella, sharp Cheddar, and Parmesan cheeses into the filling.
Place a pie crust flat onto a piece floor; spread with half of the cream cheese, leaving an part approximately half of-inch deep with out cream cheese. Spoon half the filling over cream cheese. Fold the crust over the filling to make a big half moon-fashioned calzone; press the edges collectively with a fork. Cut several slits within the pinnacle of the calzone to vent steam. Repeat with 2d crust and ultimate filling. Place calzones onto a baking sheet. Brush tops with olive oil.
Bake within the preheated oven till filling is warm, about 25 mins. Sprinkle tops with Italian seasoning; go back to oven and bake until crusts are lightly golden brown, about five more minutes. Let calzones stand for 5 mins before reducing into servings.

Notes :

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