Sloppy Joe Calzones
Texas Sized Rhodes Dinner Roll dough portions
lean ground beef
(16 ounce) can sloppy joe seasoning sauce
prepared cheddar cheese sauce or dip
Place the frozen dough pieces on a parchment lined sheet and place in a warm place (85F) out of drafts to thaw and rise, about three hours.
While dough is getting ready, brown the beef in a skillet and drain excess fat.
Stir in the 2 cups of sauce mix and simmer until thickened, or when you can drag a spoon across the skillet and it doesn't try to fill up with runny sauce; refrigerate until rolls are ready.
Preheat the oven to 400F.
Take three dough portions and pat or roll into a circle.
Top the dough with a half cup of cold sloppy joe meat.
Fold dough over and press dough then roll the edge towards the center a bit and press again, essentially getting a double pinched seal.
Place the turnover onto a parchment lined cookie sheet and cut two vent slits into the top with a small knife.
Repeat with remaining calzone dough and filling.
Bake calzones for 25 minutes at 400F or until golden.
Serve with a warm cheese sauce dip (instead of marinara).
From the kitchen of palatablepastime.com
Calzones, Sandwches, Sloppy Joes