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Black Bean and Corn Calzones |
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Serves: 12 Print this RecipeServing: 1 calzone 24 Rhodes Dinner Rolls, thawed to room temperature 1 1/2 cups chopped yellow onions 1/2 cup diced sweet red bell peppers 1/2 cup diced green bell peppers 1 tablespoon olive oil 2 cloves garlic, minced 1 1/2 cups frozen corn, thawed and drained 14 ounces black beans, well drained 1/2 cup fresh salsa 1 teaspoon garlic salt 1/2 teaspoon pepper 1 1/2 cups grated Cheddar cheese Additional fresh salsa, if desired Spray counter with non-stick cooking spray. Combine 2 rolls together and flatten into a 7-inch circle. Repeat with remaining rolls. Cover circles with sprayed plastic wrap and let rest. Saute onions and peppers in olive oil for 1 minute. Add garlic and continue cooking until onions turn translucent, about 3-4 minutes. Remove from heat and add corn, beans, salsa, salt and pepper. Remove wrap from dough circles and divide filling equally between circles. Divide cheese equally and sprinkle on top of filling. Moisten edges of dough circles with water. Fold dough over filling and press edges together with a fork. Place on large sprayed baking sheets. With a sharp knife, cut vents in each calzone. Bake at 350°F for 20-25 minutes. Serve with additional fresh salsa if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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