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Beef and Cheese Taco Calzones

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Edited by Mandy
Updated Aug 21, 2025
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If a calzone and a taco had a baby, you’d get this beefy, cheesy, snackable pocket that you won’t be able to put down. The simple beef filling is studded with green chiles and sweet corn, and gently spiced with Old El Paso™ Taco Seasoning. Using crescent sheets as the dough requires minimal prep—just slice the dough, add a dollop of filling and cheese, and fold closed. Not only are these calzones easy enough for a weeknight dinner, they’re perfectly portable for your next picnic or dinner on-the-go.

Recipe Ingredients

Here are the ingredients you’ll need to make Beef and Cheese Taco Calzones.

Ground Beef: To strike the perfect balance of moist but not greasy filling, we like 85-90% lean. 

Old El Paso™ Original Taco Seasoning Mix: The filling gets a kick and loads of taco flavor from the seasoning mix. The original is a little spicy, so if you’re sensitive, use the mild version.

Cheddar Cheese: It’s melty, bold, and a great fit for these calzones, but another firm shredded cheese will be fine if you don’t love cheddar.  

Pillsbury™ Original Crescent Rolls (8 Count) or Pillsbury™ Original Crescent Dough Sheets: Either product will give you that signature flaky crust, but we recommend using sheets here. If you use crescent rolls, firmly press together the seams before slicing the dough to keep the filling from spilling out during baking.

Other Ingredients You’ll Need: Water, chopped green chiles, corn, sour cream, salsa.

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How to Make Beef and Cheese Taco Calzones

Here’s how to make these perfectly portable calzones. See recipe for details!

1. Make the Filling

Brown the beef, then add the taco seasoning and simmer until thickened. Stir in your veggies and heat through.

2. Prepare the Dough

Let your filling cool while you unroll your dough sheets and slice each into quarters. You’ll end up with 8 rectangles of dough.

3. Fold the Calzones

Add filling and cheese to half of each dough rectangle, then fold the rectangle over the filling and seal with a decorative fold or the tines of a fork.

4. Bake and Serve

Bake the calzones until hot and golden brown. While they’re baking, mix up your dipping sauce. Enjoy!

How to Store (and Reheat) Beef and Cheese Taco Calzones

If you have any leftover calzones here’s how to store and reheat them. 

Refrigerator 

Refrigerate any leftover calzones in an airtight food storage container or zip top food storage bag for 3 to 4 days. 

Freezer

We don’t recommend storing these calzones in the freezer, since the crescent dough can become soggy when reheated.

Reheating

  • From Fridge: To reheat refrigerated calzones, transfer to a foil-lined baking sheet and heat in a 350°F oven for 10-15 minutes or until the middle of a calzone is at least 165°F (use a food thermometer). If the calzones become too brown during reheating, tent them with foil.

Beef and Cheese Taco Calzones

  • Prep Time 40 min
  • Total 55 min
  • Ingredients 7
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    2

    Add the beef to a large skillet over medium-high heat and cook, stirring occasionally, for 8 to 10 minutes, until browned. Drain off any excess grease in the pan.

  • Step 
    3

    Stir in the taco seasoning mix and water, stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 3 to 4 minutes, until thickened.

  • Step 
    4

    Add the frozen corn and the drained chopped green chiles. Cook for 2 to 3 minutes, stirring occasionally, until the corn is defrosted and the mixture is warmed through. Remove from heat.

  • Step 
    5

    Unroll one can of dough and cut or separate into 4 rectangles, pressing each into a 6x5-inch shape. Repeat with the second can of dough for a total of 8 rectangles. If using crescent rolls, press together the perforated seams to seal.

  • Step 
    6

    Spoon about 1/3 cup of the beef mixture onto half of each dough rectangle, leaving a 1-inch border uncovered. Top with 1 tablespoon of shredded cheddar cheese. Fold the dough over the filling, pressing edges firmly with a fork to seal. Prick the top of each calzone with a fork to allow steam to escape. You may or may not use all the filling, that’s ok!

  • Step 
    7

    Carefully place the calzones on a parchment-lined baking sheet reshaping them on the pan if needed. Bake for 13 to 15 minutes or until the calzones are golden brown.

  • Step 
    8

    Allow calzones to cool slightly and serve warm.

Nutrition

No nutrition information available for this recipe

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