Beef And Bean Calzone

• 1/4 cup vegetable or olive oil
• 7 oz ground beef
• 3 tbsp Mexican seasoning
• 1 (13.5 oz) can red kidney beans, rinsed
• 7 oz winter squash, peeled, cut into 1/3 inch pieces
• 5 oz frozen peas, thawed
• 1 tsp granulated sugar
• 2 tsp active dry yeast
• 2 1/4 cups all-purpose flour
• 1/3 cup cheddar cheese, grated
• 8.75 oz cherry tomatoes, chopped
• 2 tbsp fresh parsley, chopped
• None None sour cream, to serve

1. Heat 1 tbsp oil in a large saucepan over medium-high heat. Add ground beef. Cook for 5 mins, or until browned. Add Mexican seasoning, beans, squash and 1/2 cup water. Reduce heat and simmer, covered, for 8-10 mins, or until squash is just tender. Add peas then set aside to cool.
2. Preheat oven to 425u0b0F. Grease 2 baking trays. Whisk together 1 2/3 cups lukewarm water, sugar, 1/2 tsp salt and yeast. Set aside in a warm place for 8-10 mins, or until frothy. Sift flour into a large bowl, add yeast mixture and remaining oil. Turn out onto a lightly floured surface and knead for 8-10 mins, or until smooth. Divide into 4 pieces then roll each out into an 8 inch disc.
3. For each calzone, place 1/4 of ground beef mixture over 1/2 the dough, leaving a 3/4 inch border. Top with 1/4 of the cheese then fold dough over to enclose, pressing edges together to seal. Carefully transfer to prepared trays. Bake for 15 mins, or until golden brown.
4. To serve, combine tomato and parsley. Serve with calzones along with sour cream.

vegetable, ground beef, seasoning, red kidney beans, winter, frozen peas, sugar, active dry yeast, flour, cheddar cheese, cherry tomatoes, parsley, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/22750 (may not work)