Line a small baking sheet with waxed paper and set aside.

Cook ground beef in a 10-inch skillet over medium-high heat, stirring occasionally, until browned.

Drain off any excess fat from the skillet.

Stir in 2 tablespoons of taco seasoning and 1/4 cup of hot water into the cooked beef.

Continue to cook the beef mixture for 2 to 4 minutes, stirring occasionally.

Remove the skillet from the heat and set the beef mixture aside.

In a small bowl, combine the dry pizza crust mix, 1/3 cup of cheddar cheese, and the remaining 1 tablespoon of taco seasoning.

Stir the dry ingredients together to mix well.

Add the remaining 1/2 cup of hot water to the dry mixture.

Stir until the dough is moistened and begins to come together.

Cover the bowl and let the dough stand for 5 minutes.

Divide the dough into 4 equal pieces.

On a lightly floured surface, roll out each piece of dough into a 6-inch circle.

Place about 1/4 cup of the beef mixture on the bottom half of each circle of dough, leaving a 1/4-inch border.

Top the beef mixture with 1 teaspoon of chopped fresh cilantro and 1/4 cup of cheddar cheese.

Fold the other half of the dough over the filling, creating a calzone shape.

Press the edges of the dough firmly to seal the calzone.

Place each calzone onto the prepared baking sheet.

Freeze the calzones for 30 minutes, or until they are set.

Remove the calzones from the freezer.

Wrap each calzone individually in plastic food wrap, then wrap again in aluminum foil.

Store the wrapped calzones in a freezer container or resealable plastic freezer bag.

Freeze for at least 8 hours, or up to 3 months.

To thaw, place the desired number of calzones in the refrigerator for 24 hours, or until completely thawed.

Preheat the oven to 375°F (190°C).

Unwrap the thawed calzones.

Place the calzones onto a greased baking sheet.

Bake for 20 to 22 minutes, or until the crust is light golden brown.

Serve the baked calzones topped with shredded lettuce, chopped tomatoes, and sour cream.