Calzones

1 pound lean ground beef
3 1/2 cups (14 ounces) shredded mozzarella cheese, divided
12 ounce can tomato paste
2 teaspoons Italian seasoning
2 (10-ounce) cans refrigerated pizza crust
Olive oil
6 ounce can Tomato Sauce
1 teaspoon Italian seasoning
Cook ground beef in a large skillet and drain.
Combine beef, 2 1/2 cups cheese, tomato paste and 2 teaspoons Italian seasoning.
Unroll each pizza crust, and cut each crust into thirds. Press each portion into a 6 inch circle. Spread about 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.
Bake at 375° for 25 minutes or until golden. Mix tomato sauce and 1 teaspoon Italian seasoning, spread sauce in a thin layer over baked Calzones; sprinkle with remaining cheese. Place back into oven for 5 minutes or until cheese melts.
Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.
Yield: Makes 6 servings
*These were easy to make and we all enjoyed them!