South-of-the-Border Calzones

Here's a meatless calzone that's filled with zesty Mexican flavors.

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Servings 8

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Kid's Bake-Off® 1 (Orlando, 2001)

Nate Reno

Canton, Michigan

ingredients 6
Prep Time 20 min
Total Time 40 min

Ingredients

1: can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, with red and green peppers, well drained

1: cup Old El Paso® refried beans

1: cup Old El Paso® Thick 'n Chunky salsa

2: cups shredded Mexican cheese blend (8 oz)

1/2: teaspoon ground cumin

1: (1 lb. 1.3-oz.) can Pillsbury® Grands!® refrigerated golden corn biscuits or 1 (1 lb. 0.3-oz.) can Pillsbury® Grands!® refrigerated buttermilk biscuits

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Directions

1 Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In medium bowl, combine all ingredients except biscuits; mix well.
2 Separate dough into 8 biscuits. Press or roll each biscuit to form 5 1/2-inch round. Spoon 1/4 cup bean mixture onto center of each round. Fold dough over filling; press edges firmly with fork to seal. Place on sprayed cookie sheet.
3 Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 2 minutes before serving. If desired, garnish with sour cream.

EXPERT TIPS

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Expert Tips

Refrigerate remaining bean mixture and use as a dip for tortilla chips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 8g, 8% Trans Fat 3g 3% ),
Cholesterol: 30mg; 30%;
Sodium: 1250mg; 1250%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 3g 3% Sugars 11g 11% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 4%;
Calcium: 25%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;