Everybody loves tacos! They are hot, cheesy and crunchy. However, they are also one of the messiest finger foods. I’m one of those people who always stuffs the taco or burrito a little too full. The end result is a drippy mess. So when you’re in the mood for Mexican, and you don’t want to deal with sour cream and salsa hands, try these delicious Mexican Calzones!
For the calzone:
This is a quick and easy pizza crust recipe from Bisquick. Simply mix together 1 1/2 cups Original Bisquick mix and 1/3 cups hot water. Form the dough into a ball and roll out to desired thickness with a rolling pin.
Now for the fun part! You can stuff the calzone with anything your heart desires. Since I don’t have a lot of time on my hands, being a full-time college student, I used mostly canned or pre-made foods. My calzone contains refried beans, Spanish rice, black olives, diced tomatoes, cheese, and jalepeños.
Once you have finished layering the stuffings on top of the dough, fold the circle in half and press the ends together with a fork. If the dough does not stick together, brush a little water or egg wash along the inside edges.
Bake at 350 degrees for about 10-15 minutes. Garnish with sour cream and guacamole. These babies cool down fast so be ready to eat it right out of the oven!
Craving takeout but short on cash? Try this easy egg roll recipe that is bursting with flavor and will definitely save you a couple bucks.
You should be able to find most of these ingredients in the Asian aisle in any grocery store:
- La Choy Stir Fry Teriyaki Sauce/Marinade
- La Choy Sweet and Sour Chicken (comes in a combo pack with one can of chicken and one can of vegetables)
- Nasoya All Natural Egg Roll Wraps
- Medium or Large shrimp, fresh or frozen
First, stir fry prepared/thawed shrimp and vegetable mixture with the teriyaki sauce until heated thoroughly. I chose to save the small can with the chicken that came in the La Choy Sweet and Sour Chicken package for another time. However, you could substitute the chicken for the shrimp.
While the shrimp and vegetables are cooking, cover a baking pan with foil and grease lightly with cooking spray. Spread out the egg roll wrappers on the pan and spoon desired amount of filling onto wrappers in a diagonal line, from corner to corner. The wrapper packaging should explain how to fold the egg rolls. I could still use a little practice.
Brush the top of each roll with a little olive oil. Bake in the oven at 400 for about 15-20 minutes. Turn the rolls about every 5 minutes so they bake evenly.
Let the rolls cool at least 10 minutes after you take them out of the oven, I was too eager and burned myself =/.
A few days ago I experimented with frying the rolls instead of baking them in the oven. While it was easier to cook each side of the roll this way, the wraps did not brown as nicely as they did in the oven. Also, the oven is a healthier option.