Black Bean and Corn Calzones


Serves: 12
Total Calories: 326
Yield: 12

Ingredients

24 Rhodes White Dinner Rolls , thawed to room temperature
1 1/2 cups chopped yellow onions
1/2 cup diced sweet red pepper
1/2 cup diced green bell pepper
1 tablespoon olive oil
2 cloves garlic minced
1 1/2 cups frozen corn, thawed and drained
1 (14-ounce) can 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

Directions:

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 plastic wrap and let rest. Saute onions and peppers in olive oil for 1 minute. Add garlic and continue cooking until onions turn clear, 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 20-25 minutes. Serve with additional fresh salsa if desired.

Nutritional Facts:

Serves: 12
Total Calories: 326
Calories from Fat: 86

This Black Bean and Corn Calzones recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


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Grilled Buffalo Chicken Wrap
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