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Broccoli Beef Calzone Pies

Broccoli Beef Calzone Pies
  • Prep 20 min
  • Total 50 min
  • Ingredients 4
  • Servings 4
This calzone uses pie crust instead of pizza dough for a light and flaky crust surrounding a spicy beef and broccoli filling.
Updated June 18, 2013


  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 bag (12 oz) frozen chopped broccoli
  • 1 package (15 oz) refrigerated cooked beef roast au jus
  • 2 tablespoons Szechuan (or Sichuan) sauce


  • 1
    Move oven rack to lowest position. Heat oven to 375°F. Unroll pie crusts on ungreased cookie sheet.
  • 2
    Cook frozen broccoli as directed on bag, using minimum recommended cook time.
  • 3
    Meanwhile, break beef into bite-size pieces. In 10-inch skillet, cook beef, au jus and Szechuan sauce over medium-high heat until heated through. Add broccoli to skillet, and stir until evenly combined.
  • 4
    Use slotted spoon to place half of the filling onto half of each of the pie crusts. Fold remaining halves over filling. Discard excess liquid in pan. Pinch and fold over edges to seal. Pierce surface of each calzone 6 to 7 times along the seamed edge to let steam escape.
  • 5
    Place pan on lowest oven rack; bake 27 to 30 minutes or until crust is golden brown.

  • Use teriyaki sauce in place of the Szechuan sauce.

No nutrition information available for this recipe
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