I saw this while on the Eliptical @ Gold’s (makes me sound like I’m in shape) and ran home and made it..ok I drove home. But I have made it several times and it is a great meal to take to someone because it freezes well and the kids love it. Yes..I make my own pizza dough. It is very easy and I double the recipe to make enough for this recipe.
Pepperoni-Cheeseburger Turnovers From the Nate Berkus Show
3 tablespoons canola oil
8 ounces of ground beef (I used ground Turkey)
2 tablespoons chopped fresh oregano
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
1 teaspoon coarse salt
1 teaspoons coarsely ground black pepper
1/2 cup coarsely chopped cooked thick-cut bacon (about 12 slices)
1 pound store-bought pizza dough
1 1/2 cups shredded fontina cheese
1 1/2 cups shredded mozzarella cheese
1 cup diced onion
1 cup store-bought pizza sauce
1/2 cup chopped scallions, white and green parts
1/2 cup chopped pepperoni
In a large skillet, heat 1 tablespoon of the oil over medium heat. When hot, add the ground beef, breaking it up with a wooden spoon. Add the oregano, garlic powder, onion powder, salt, and pepper and stir well to mix. Cook the mixture, stirring, until the beef is well browned, 4 to 5 minutes. Drain the fat from the pan, stir in the bacon, and set the mixture aside to cool.
Cut the pizza dough into quarters and, on a lightly floured surface, roll each quarter into a 5- to 6-inch diameter circle.
Stir the cheeses, onion, marinara, scallions, and pepperoni into the cooled beef mixture. Spoon about 1/2 cup of the mixture on one half of each circle of dough. Fold the dough over the filling into a half-moon and pinch the edges to seal.
Arrange the turnovers on a baking sheet, cut a few slits in them, and bake for 20 to 25 minutes, until lightly browned and thoroughly heated. Serve hot or warm.
Note: Alternatively, the turnovers may be deep-fried in 375 degree oil for 5 to 6 minutes; turn to brown evenly and drain on paper towels.
Crust: (Double for Recipe above)
1-3/4 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast OR RapidRise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130°F)*
3 tablespoons Mazola® Vegetable Plus! Oil