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Italian Meatball Calzones

 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.


  • 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


  • 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.
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.