South-of-the-Border Calzones

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  • 20 min prep time
  • 40 min total time
  • 6 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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