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© Meredith Corporation. All rights reserved. Used with permission.
Allow dough to stand at room temperature for 15 minutes. Meanwhile, preheat oven to 375°F. Line two baking sheets with parchment paper or greased foil; set aside.
For filling, in a large skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain. Stir in Cheddar cheese, American cheese, ketchup, mustard and relish.
Divide each dough portion into thirds. On a lightly floured surface, roll each third to a 7- to 8-inch round. Spoon about 2/3 cup filling onto half of each round. Lightly beat one of the eggs; brush around edges of the dough. Fold dough over filling and crimp edges to seal. Cut a few slits in top of calzones to allow steam to escape. Place on the prepared baking sheets.
In a small bowl, combine the remaining egg and water; brush over top of the calzones. Sprinkle with sesame seeds. Bake for 30 to 35 minutes or until golden. Cool on baking sheets.