Lunch: Broccoli Beef Calzone Pies

This calzone uses pie crust instead of pizza dough for a light and flaky crust surrounding a spicy beef and broccoli filling.

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Broccoli Beef Calzone Pies

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 bag (12 oz) frozen chopped broccoli
1 package (15 oz) refrigerated cooked beef roast au jus
2 tablespoons Szechuan (or Sichuan) sauce

Instructions

Move oven rack to lowest position. Heat oven to 375 °F. Unroll pie crusts on ungreased cookie sheet.
Cook frozen broccoli as directed on bag, using minimum recommended cook time.
Meanwhile, break beef into bite-size pieces. In 10-inch skillet, cook beef, au jus and Szechuan sauce over medium-high heat until heated through. Add broccoli to skillet, and stir until evenly combined.
Use slotted spoon to place half of the filling onto half of each of the pie crusts. Fold remaining halves over filling. Discard excess liquid in pan. Pinch and fold over edges to seal. Pierce surface of each calzone 6 to 7 times along the seamed edge to let steam escape.
Place pan on lowest oven rack; bake 27 to 30 minutes or until crust is golden brown.

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