Roast Beef Calzones
Calzones are a baked Italian sandwich, usually made with pizza dough. This version, made with pie crusts, is more delicate and flaky.
- 1 package refrigerated pie crusts
- 1 7-ounce can artichoke hearts, drained
- 2 cups chopped deli roast beef
- 1½ cups diced Swiss cheese
- ⅓ cup sour cream
Preheat oven to 400°F. Let pie crusts stand at room temperature while preparing filling. Drain artichoke hearts, place on paper towels to drain further, and cut into smaller pieces.
In medium bowl, combine artichoke hearts, chopped beef, cheese, and sour cream, and mix gently.
Place pie crusts on cookie sheet, placing the edges in the center of the cookie sheet, about 1 inch apart, and letting excess hang beyond the cookie sheet.
Divide filling between pie crusts, placing on one half of each crust, leaving a 1-inch border. Fold the unfilled half of the pie crust (the part hanging beyond the cookie sheet) over the filling to form a half-moon shape.
Press edges with a fork to firmly seal. Cut decorative shapes in the top of each crust.
Bake for 18 to 24 minutes, until crust is golden brown and crisp and filling is hot. Let stand for 5 minutes, then cut into wedges to serve.