Add your diced bacon, minced onion and beef to a skillet and cook until the beef is cooked well done over medium heat. Chop it up as it is cooking, you do not want large clumps of meat. Once cooked remove from the heat and drain the grease, let the mixture cool. Once the beef mixture is completely cooled stir in the ranch mixture. Unroll the dough and separate into 4 rectangles and place on an ungreased cookie sheet. Press each rectangle along the perforations to seal; you might want to gently flip so you can press the perforations on the opposite side.
Spoon about 1/3 cup of the beef mixture onto one side of the rectangle leaving about a 1/4 inch from the edge. Top the beef mixture with 1/4 of the diced tomatoes and 1/2 piece of cheese. It is okay that it will appear to be to much stuffing mixture. Fold the dough over the filling and use your fingers to press to seal the edges. Brush the top of each calzone with the beaten egg; if you do not have a brush use a paper towel to dap the egg on top of each. Bake for 15 to 17 minutes or until golden brown. Serve immediately. Try not to overcook as I did in this picture.
It is a little difficult to seal these. But I find that if I seal one side, so two sides are sealed, I can gently pick the pocket up and shake the innards down to allow me to easily seal the remaining two sides. Just be careful not to tear the dough while handling it.
This recipe is so easy to double for a crowd. Do not use the butter flavor crescent rolls because it makes these too greasy. I like to use slices of cheddar or Swiss but any sliced cheese of your choice will work well. You can omit the tomatoes and add sautéed mushrooms with Swiss to make a patty melt calzone. These calzones freeze well and re-heat in the toaster oven, covered, for crispy or the microwave. You do NOT want to freeze if you used tomatoes.
Serving
Suggestions
Serve with fries, tater tots or whatever you would serve with a normal hamburger.
Originally Submitted
9/1/2017
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