SLOPPY JOE CALZONE

2 tbsp cornmeal
FOR THE FILLING:
1 tsp plus 2 tbsp olive oil, divided use
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1 tbsp chopped garlic
1/4 tsp salt
1 pound lean ground beef
1 (24 ounce) jar prepared marinara sauce
half a small carrot, chopped
FOR THE CALZONE:
1 pound refrigerated pizza dough
4 tbsp freshly grated parmesan cheese, divided

Arrange oven rack in lowest position of oven. Heat oven to 425 degrees F. Sprinkle cornmeal on a large cookie sheet. Set aside.

TO MAKE THE FILLING (MAKES 4 CUPS):
Heat 1 teaspoon oil in large skillet over medium heat. Add onion, celery, garlic and salt; cook, stirring, until vegetables soften, 3 minutes.

Stir in ground beef, breaking up with back of spoon. Cook until beef is no longer pink, 3 to 5 minutes.

Add marinara sauce and carrot, stirring until combined. Reduce heat to medium-low; simmer 15 minutes.

Transfer to large bowl; cool to room temperature, 15 to 20 minutes.

TO MAKE THE CALZONE:
Divide dough in to 4 equal pieces. Roll each piece on a lightly floured board in to a 7 inch circle. Spread 1/2 cup meat filling in the bottom half of dough circle, leaving a 1/2 inch border. Sprinkle top with 1 tablespoon Parmesan. Fold top half of circle over filling to form a crescent. Fold edge over and flute. Transfer calzone to prepared sheet. Refrigerate. Repeat process with remaining dough and filling.

Divide and brush the top of each calzone with remaining 2 tablespoons oil.

Bake until golden brown, 15 to 20 minutes.

Makes 4 servings
Source: Ladies Home Journal, May 2000