Recipes

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What I Crave…Mexican Chorizo Calzones aka Koo’s Krusty Kantina Kalzones

Runner Up

10 White Castle hamburgers, chopped into small pieces
2 chorizo sausages (1/2 lb. – casings removed; chopped and browned in a sauté pan)
1 – 3.5 oz. pkg. sliced pepperoni (diced into small pieces)
1 – 8 oz. pkg. shredded cheese – Mexican variety pack
1 – 15 oz. container ricotta cheese
3 garlic cloves (peeled and minced)
2 large bell peppers (1 red and 1 yellow – seeded and chopped)
1 cup mild picante sauce
2 – 13.8 oz. cans pizza crust dough

Combine all the above ingredients in a large bowl except the pizza dough. This will be your calzone filling. Preheat oven to 400 degrees. Remove pizza dough from the cans and build your pockets by separating the dough and making (6) 4”x8” rectangles. Fill each pocket with 3Ž4 cup of the calzone filling. Fold the dough over and crimp the edges to make each calzone and continue this process with each pocket. Place the calzones on a greased cookie sheet and bake for 15 -20 minutes until golden brown. Serves 6-12 people depending if you plate whole or cut into halves.

Submitted by Mary Feld of St. Louis, MO

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