Taco Calzone


20 MIN


30 MIN



A cross between a taco and a calzone – hey, why not!! VG Gourmet Taco and Chili Crumble is used to make a super simple and crazy delicious filling! Tip: You can double the recipe and freeze the leftovers for quick lunchbox meals on busy days… your kids will thank you!!


  • 1 x Package VG Gourmet Taco & Chili Crumble
  • 1 x Pizza Dough (Store bought or homemade. If you want to make it homemade this is my recipe and it is awesome!!: 1 Package Dry Active Yeast, 1 Teaspoon Sugar, 1 Teaspoon Salt, 2 Cups Flour, 2 Tbsp. Olive Oil, 1 Cup Warm Water. Combine the yeast with the sugar and salt and ½ cup of the flour. Mix in the olive oil. Then mix in the water and mix well. Add the remaining flour, ½ cup at a time until a soft dough forms. Let stand covered with a damp cloth for about 30-45 minutes.)
  • 1 x Cup Crushed Tomatoes
  • 3 x Tbsp. Olive Oil


  1. Defrost package of VG Gourmet Taco & Chili Crumble as directed and place in a skillet over medium high heat for about 5 minutes to warm through. Add the crushed tomatoes and stir well. Remove from heat and allow to cool.
  2. Preheat oven to 350 F. Divide your pizza dough into 6 equal parts. Take 1 piece and roll out into a circle about ½ inch in thickness. Place a couple of large scoops in the center and then fold over and close with your fingers. Repeat with remaining dough and filling.
  3. Place all the calzones on a parchment lined baking sheet, using a knife poke a small hole on the top of each calzone to allow steam to escape. Drizzle with Olive oil. Bake at 350 for 30-35 minutes.

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