Two Ingredient Dough Calazones

1  cup		Self Rising flour
2/3  cup		Nonfat Greek Yogurt
1  dash		salt
12  ounces		cooked 90% ground beef
1/2  cup		mushrooms
2/3  cup		mozzerella cheese shredded
3  second spray		pam
1/2  teaspoon		crushed red pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Two Ingredient Dough Calazones ingredients. The serving size for any ingredient in Two Ingredient Dough Calazones may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375ºF. Line a sheet pan with parchment paper.
Place eggs, salt, and pepper in a medium bowl; whisk well to combine.
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add meat, mushrooms and spice. Cook until warm
Place flour and yogurt in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky; let rest 5 minutes.
Place a large piece of parchment paper on a work surface; place dough on paper. Use a knife to cut dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a circle measuring about 6 inches across. Place 1/4 well drained mixture on one side of each dough circle.
Fold the opposite side of each circle of dough over egg mixture; crimp edges together with your fingers to form a tight seal. Transfer calzones to prepared pan; brush the top of each with reserved beaten egg. Bake until tops are golden brown, about 20 minutes. Serve hot.