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Black Bean and Corn Calzones

Black Bean and Corn Calzones
Black Bean and Corn Calzones
4.5 / 5  (2 votes, 0 reviews )

For zesty calzones with a Southwestern flare, enjoy this Black Bean and Corn Calzones recipe made with traditional South American favorites.


Prep Time: 20 min (not including thaw time)
Bake Time: 20-25 min
Servings: 12
Skills: Intermediate


Ingredients

  1. 24 Rhodes Yeast Dinner Rolls, thawed to room temperature
    1 1/2 cups chopped yellow onion
    1/2 cup diced sweet red pepper
    1/2 cup diced green bell pepper
    1 tablespoon olive oil
    2 cloves garlic minced
    1 1/2 cups frozen corn, thawed and drained
    14 ounces black beans, well drained
    1/2 cup fresh salsa
    1 teaspoon garlic salt
    1/2 teaspoon pepper
    1 1/2 cups grated cheddar cheese
    additional fresh salsa, if desired

Instructions

Spray counter with non-stick cooking spray. Combine 2 rolls together and flatten into a 7-inch circle. Repeat with remaining rolls. Cover circles with plastic wrap and let rest.

Saute onions and peppers in olive oil for 1 minute. Add garlic and continue cooking until onions turn clear, about 3-4 minutes.

Remove from heat and add corn, beans, salsa, salt and pepper. Remove wrap from dough circles and divide filling equally between circles. Divide cheese equally and sprinkle on top of filling.

Moisten edges of dough circles with water. Fold dough over filling and press edges together with a fork.

Place on large sprayed baking sheets. With a sharp knife, cut vents in each calzone.

Bake at 350°F 20-25 minutes. Serve with additional fresh salsa if desired.

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