1 pound of ground beef
1/2 cup of onion
3 cloves of garlic, sliced
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
A few dashes of Worcestershire sauce
1 heaping cup of Shredded cheese
1 heaping tablespoon of chopped basil
About a cup of marinara sauce
8 rounds of empanada/mini calzone dough
1 tablespoon of heavy cream
1/4 of herbs de provence
Marinara sauce, to garnish
Preheat the oven to 350 degrees.
In a large skillet, add the ground beef, onion, and garlic and saute until the ground beef has just about cooked through. Season with salt, red pepper flakes, Italian seasoning, garlic powder, onion powder, and a few dashes of Worcestershire sauce. Remove from the heat and mix in the shredded cheese, basil, and marinara sauce.
Put a bit of filling in each of the dough rounds and fold over using a fork to crimp and close. In another small bowl, whisk together the egg and cream and then brush on each one of the calzones. Top each with a sprinkle of Herbs de Provence and line on a baking sheet.
Bake for 15-17 minutes or until golden brown. Serve with warmed marinara sauce.