Beef Crescent Calzone Ring
This beef crescent calzone is an Indian take to the Italian calzone you always loved. Check out the easy recipe here.
Equipment
Large rimmed baking sheet
10-inch non-stick skillet
Instant-read thermometer
Silicone spatula
Cutting Board
Ingredients
- 2 tubes refrigerated crescent roll dough - 8 oz / 227g each
4 oz ground beef - pre-cooked and seasoned with salt and pepper, about 113g- ½ cup pizza sauce - or marinara sauce ; 120ml
1 cup mozzarella cheese - shredded, about 113g- 1 can non-stick cooking spray - butter-flavoured, for greasing
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced).
- Lightly spray a large rimmed baking sheet with non-stick cooking spray. Unroll both tubes of crescent roll dough and separate into 16 triangles. Arrange the triangles in a circle on the baking sheet with the wide ends overlapping in the centre and the pointed ends facing outward, like a sun shape. The wide ends should overlap by about 2-3 inches to form a solid ring base.2 tubes refrigerated crescent roll dough, 1 can non-stick cooking spray
- Spread the pizza sauce evenly over the wide, overlapping centre portion of the dough ring, leaving the pointed ends uncovered.1/2 cup pizza sauce
- Sprinkle half the cheese over the sauce.1 cup mozzarella cheese
- Spoon the pre-cooked seasoned ground beef evenly over the sauce layer, then sprinkle the remaining mozzarella cheese on top of the beef.4 oz ground beef, 1 cup mozzarella cheese, 1 pinch salt
- Gently lift each pointed end of dough and fold it over the filling toward the centre, tucking the tip under the ring base to seal. It's fine if small gaps of filling show between the folds.2 tubes refrigerated crescent roll dough
- Bake for 15 to 17 minutes, or until the crescent dough is deep golden brown and cooked through. Let cool for 3-5 minutes before slicing into 6 pieces and serving.
Notes
Storage: Wrap leftover slices individually and refrigerate for up to 3 days. Reheat in a 325°F / 163°C oven for 8–10 minutes until the crust crisps back up — avoid the microwave if possible as it softens the dough.
Freezer-friendly: Freeze individually wrapped slices flat for up to 1 month. Reheat from frozen at 350°F / 175°C for 12–15 minutes.
Make-ahead: Cook and season the ground beef up to 2 days ahead and store in a sealed container in the fridge. Assemble the ring just before baking — unbaked crescent dough goes limp and sticky if left assembled overnight.
Substitutions: Swap ground beef for ground turkey, chicken, or pork. Use any pizza or marinara sauce you prefer.
Pro tip: Let the crescent roll tubes sit at room temperature for 5 minutes before unrolling — this prevents the dough from tearing when you separate and arrange the triangles.
Nutrition
Serving: 1servingCalories: 111kcalCarbohydrates: 2gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 236mgPotassium: 126mgFiber: 0.3gSugar: 1gVitamin A: 215IUVitamin C: 1mgCalcium: 101mgIron: 1mg
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