Print Options

Back to Italian Meatball Calzones >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Italian Meatball Calzones

Using Italian-style frozen beef meatballs or refrigerated turkey meatballs is a great time-saver. To add crunch and color, drop in roasted red or green pepper strips. Dave Bremson, Plantation, Florida

6 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
2 cups pizza sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup ricotta cheese
2 tablespoons minced fresh basil
1 egg white
2 teaspoons water
1 package (15 ounces) refrigerated pie pastry
Additional pizza sauce, optional

Directions

Heat meatballs according to package directions. In a large saucepan,
heat pizza sauce; stir in meatballs. In a small bowl, combine the
cheeses and basil. In another bowl, whisk the egg white and water;
set aside.
Unroll one pastry onto a greased 15-in. x 10-in. x 1-in. baking pan.
Spoon half of meatball mixture onto half of the pastry to within 1/2
in. of the edges. Top with half of cheese mixture. Fold dough over
the filling, forming a half circle. Moisten edges with water; press
with a fork to seal. Brush top with egg mixture. Repeat with
remaining pastry, meatball mixture and egg mixture.
Bake at 400° for 20-25 minutes or until golden brown. Cut each
calzone into three wedges. Serve with additional pizza sauce if

2 of 2

Italian Meatball Calzones (continued)

Directions (continued)

desired. Yield: 6 servings.

Nutrition Facts: 1 wedge (calculated without additional pizza sauce) equals 559 calories, 32 g fat (14 g saturated fat), 84 mg cholesterol, 694 mg sodium, 45 g carbohydrate, 2 g fiber, 22 g protein.