Lasagna Calzones

Preheat your oven to 375 F.

In a small bowl combine the cooked ground beef and marinara sauce to form a meat sauce. Set aside.

Divide the pizza dough into 4 equal sized balls. Roll each dough ball into a flat disc, about 6-8″ in diameter and 1/4″ thick.

Brush each dough circle with 2 tablespoons of pesto, leaving a border around the edge for sealing. Top 1/2 of each dough circle with 2 ounces of mozzarella. Sprinkle a bit of salt and pepper on the mozzarella. Top the mozzarella with 1/3 cup of meat sauce. And finally, top the meat sauce with 3 tablespoons of shredded Parmesan cheese. Repeat this for the rest of the calzones.

Fold each calzone in half, folding the empty side over the side with the filling, and press the edges of the dough down. Crimp the edges to seal, and cut a small ventilation hole in the top of each calzone to allow steam to vent.

Place the calzones on a parchment paper lined baking sheet, and spray with cooking spray so the calzones get brown and crispy. Bake at 375 F for 30 minutes or until they’re crisp and golden brown. Remove pan from oven.

Allow the calzones to rest for 5-10 minutes before serving.