Easy Mexican Calzones

1. PREHEAT oven to 425°F.

2. BROWN beef in large skillet; drain.

3. Add chilies, water and seasoning mix; mix well PLACE unwrapped pie crusts on cutting board; unfold.

4. Cut each crust in half, making 4 half circles.

5. Place 1/2 cup beef filling on half of each half circle.

6. Place 1/4 cup cheese on top of each.

7. Dampen edge of crust with water.

8. Fold sides over filling; crimp edges with tines of fork.

9. Place on ungreased baking sheet.

10. BAKE for 10 to 15 minutes or until golden brown.

11. Cool on baking sheet for 5 minutes.

12. Garnish suggestions: salsa, shredded lettuce, sour cream, diced tomatoes, sliced green onions.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	146.9184 g
Protein	107.6837 g
Carbohydrates	171.964 g
Energy	2466.3854 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8873 g
Water	717.433 g
Aspartic acid	0.7895 g
Calcium, Ca	233.5961 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Fiber, total dietary	11.8741 g
Fatty acids, total saturated 22:0	0.0136 g
Niacin	29.5988 mg
Fatty acids, total saturated 18:4	0.0091 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	0.6788 g
Riboflavin	1.3034 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3221 g
Fatty acids, total saturated 20:1	0.068 g
Glutamic acid	6.8501 g
Sodium, Na	3646.3491 mg
Fatty acids, total saturated 16:1 undifferentiated	1.574 g
Total lipid (fat)	146.9184 g
Manganese, Mn	0.94 mg
Proline	2.2976 g
Fatty acids, total saturated 16:0	24.0928 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Choline, total	305.7216 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	11.982 g
Serine	0.9457 g
Fatty acids, total saturated 10:0	0.0227 g
Fatty acids, total saturated 18:0	19.5573 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	1.7921 mg
Selenium, Se	129.4462 g
Ash	17.184 g
Fatty acids, total saturated 18:1 undifferentiated	70.5894 g
Pantothenic acid	3.3738 mg
Phenylalanine	0.9628 g
Copper, Cu	0.5029 mg
Betaine	36.2874 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	1.3356 mg
Methionine	0.3436 g
Iron, Fe	15.3313 mg
Carbohydrate, by difference	171.964 g
Phosphorus, P	1038.0276 mg
Folate, total	322.5756 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Alanine	0.5964 g
Cholesterol	281.2276 mg
Valine	0.8208 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	12.6334 g
Glycine	0.6702 g
Fatty acids, total saturated 14:0	2.0023 g
Zinc, Zn	21.7745 mg
Isoleucine	0.7242 g
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	13.6822 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	1.3518 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	492.9756 g
Tryptophan	0.2272 g
Vitamin C, total ascorbic acid	43.1784 mg
Folic acid	244.24 g
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Tyrosine	0.5339 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	4.9895 g
Fatty acids, total saturated	46.8454 g
Histidine	0.4146 g
Fatty acids, total monounsaturated	72.5716 g
Threonine	0.5226 g
Folate, food	78.3356 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Vitamin E (alpha-tocopherol)	1.5876 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	129.9677 mg
Lysine	0.3777 g
Potassium, K	1492.6435 mg
Cystine	0.4402 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream	0	0	0	0
Cheddar cheese	1 cup	0	0	0
Tomato	0	0	0	0
Green Chilies	1 can	97.1514	24	0
Water	0.25 cup	0	0	0
Green Onion	0	0	0	0
lettuce	0	0	0	0
pie crust	1 package	1471.12	147.964	89.176
beef	1 lb	898.114	0	57.7424
taco seasoning mix	1 package	0	0	0
salsa	1 container	0	0	0