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Italian Meatball Calzones Recipe
Italian Meatball Calzones Recipe photo by Taste of Home

Italian Meatball Calzones Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Bake at 400° for 20-25 minutes or until golden brown. Cut each calzone into three wedges. Serve with additional pizza sauce if desired. Yield: 6 servings.
Originally published as Meatball Calzones in Taste of Home June/July 2008, p27

Nutritional 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.

Reviews for Italian Meatball Calzones

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 21, 2010

"GREAT Recipe! Instead of adding fresh basil to the cheeses I used a tablespoon of dried italian seasoning....delicioso!"

MY REVIEW
Reviewed Sep. 2, 2010

"This was just okay, not one I will make again. I loved the ease of using the pastry dough though to make the calzones and I may try that idea again with regular pizza ingredients inside."

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