Taco Calzones

Time: 1 hour

Yield: 2-4 

Two classics combined to make one of the most delicious and filling meals I?ve ever had. This is one of my favorites.


  •  Seasoning for turkey:
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


Refried Beans:

  • 2 cloves garlic
  • 1 can (19 oz.) black beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 tablespoon lard


Taco calzone:

  • 1 lb ground turkey
  • Turkey seasoning (listed above)
  • 1/3 cup salsa
  • 1/2 cup refried beans (listed above)
  • 1/2 cup shredded cheese (cheddar or Monterey jack)
  • 1/3 cup sliced mushrooms
  • 1/3 cup sliced black olives
  • 1 320 gram (12 oz.) Pillsbury Grand Crescents



  • For the turkey seasoning, mix all the spices together in a bowl and set aside.

For the refried beans:

  • Add lard to stainless steel or cast iron pan (don’t use non-stick pans for this recipe). Heat up on medium. When lard melts, add 2 cloves of garlic and let them roast for 5 minutes before mashing garlic well with a fork.
  • Add beans, cumin, chili powder, salt, and onion powder and mix well for 5-7 minutes. When beans are soft, use a potato masher to mash beans until they create a paste like consistency.

For taco calzones:

  • Preheat oven to 350F.
  • Roll out Pillsbury Grand Crescents, but leave two triangles attached to create a rectangle and pinch together the folds.
  • Layer ingredients on one half of the crescent roll in this order: refried beans, turkey, salsa, mushrooms, black olives, and cheese.
  • Fold the second half over the layered half and pinch the dough closed. Make sure there are no openings on any side.
  • Place on parchment paper and place in oven. Bake for 12-15 minutes, or until top is golden. Enjoy with sour cream!