Mexi-Ranch Mini Calzones Friday, September 21, 2007


Hidden Valley “Family Friendly Food Contest”
Tonya Gladdish of Oak Ridge, 1st Place, Tennessee Valley Fair

2 Tbsp corn meal
1 cup salsa
1 16 oz carton sour cream
2 1/2 pkgs Hidden Valley Fiesta Ranch Dip Mix, divided
1 lb cooked ground beef, drained
1 15.25 oz can whole kernel corn, drained
1 15 oz can black beans, rinsed, drained
1 14.5 oz can diced tomatoes, drained
1 2.25 oz can sliced black olives
1 4 oz can diced green chilies
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup roasted red bell pepper
2 tsp chopped fresh cilantro
2 cups Mexican blend shredded cheese
4 pkgs pizza crust mix
2 cups hot water
4 tsp vegetable oil
1 pkg Hidden Valley Original Ranch Salad Dressing & Seasoning Mix


Preheat oven to 475 degrees F. Grease cookie sheet with olive oil and sprinkle with cornmeal. Combine salsa, sour cream and 1 pkg of Fiesta Ranch Dip mix in a bowl. Mix well. Chill in refrigerator 30-45 minutes. In a large mixing bowl, combine ground beef, corn, black beans, tomatoes, black olives, green chilies, onions, peppers, cilantro, cheese blend, and 1 1/2 pkgs Fiesta Ranch mix. Mix well. In another bowl, add pizza crust mix, 2 cups hot water, 4 tsp vegetable oil and 1 pkg Original Ranch mix. Mix and follow pizza crust package directions. Divide dough out into 12 even balls and rollout into 8-inch circles. Place 3/4 cup filling on half the circle leaving about 1/8-inch edge. Fold over the other half of the circle and crimp edges together with a fork. Bake on cookie sheet 10-12 minutes or until calzone is crusty and filling is hot. Serve warm with chilled salsa ranch dip. Makes 12 calzones.


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