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This recipe for CHEESEBURGER STUFFED CALZONE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Volk
Added: Wednesday, May 6, 2009


2 packages (11 ounce each) refrigerated French bread dough
6 slices American cheese
1/2 cup chopped onion
1/4 cup dill pickle slices, diced
3/4 cup ketchup
2 tsp yellow mustard
1 garlic clove, pressed
1 lb 95% lean ground beef, cooked, crumbled and drained
1 Tbsp olive oil
1/4 cup grated fresh Parmesan cheese (optional)
Shredded lettuce, tomato slices and dill pickle slices (optional)

Preheat oven to 400F. Unroll one package of the bread dough onto a large round baking stone (I use a cookie pan size stone) and stretch to edge of stone. Cut cheese slices in half and arrange evenly over dough to within 1 inch of edge.

In large bowl, combine onion, pickles, ketchup, mustard and garlic, mix well. Add cooked ground beef, mix well. Spoon meat mixture over cheese, spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Roll and crimp edges to seal.

Drizzle oil over dough, spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent.

Bake 18-20 minutes or until deep golden brown. Cut into desired size pieces. Serve with toppings if desired.

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