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

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4.5 15 20
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My family can’t get enough of this savory entree. We have to have it at least once a month, or everyone goes through withdrawal. Leftovers freeze well for a quick meal later. —Cori Cooper Flagstaff, Arizona
TOTAL TIME: Prep: 1-1/2 hours + standing Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 1-1/2 hours + standing Bake: 25 min.
MAKES: 12 servings


  • 3 eggs, lightly beaten
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • 3 teaspoons Italian seasoning
  • 2 pounds ground beef
  • 3 loaves (1 pound each) frozen bread dough, thawed
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 1 egg white, lightly beaten
  • Additional Italian seasoning
  • 1 jar (14 ounces) spaghetti sauce, warmed

Nutritional Facts

1 piece: 648 calories, 24g fat (8g saturated fat), 126mg cholesterol, 1253mg sodium, 70g carbohydrate (8g sugars, 4g fiber), 41g protein.


  1. In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink. Drain on paper towels. Reduce heat to 350°.
  3. On a floured surface, roll each portion of dough into an 18-in. x 12-in. rectangle. Spoon a third of the meatballs and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal.
  4. Place on greased baking sheets. Brush tops with egg white; sprinkle with Italian seasoning. Let stand for 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce. Yield: 3 calzones (4 servings each).
Originally published as Meatball Calzones in Taste of Home August/September 2007, p41

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robnat420 User ID: 2092551 114690
Reviewed Nov. 15, 2014

"Very easy recipe.. My kids loved it. We did a meatball calzone and a pepperoni calzone."

soccermom627 User ID: 6327735 160579
Reviewed Aug. 5, 2012

"I had a lot of trouble with the dough, so I think I will use either pizza dough or perhaps biscuit dough to make smaller, individual ones that can be frozen easier. Otherwise, really good and easy to make."

kimmaclean User ID: 4949189 160576
Reviewed Dec. 21, 2011

"My daughter has asked me to make this for her special birthday dinner. They're very good but a little tricky to seal without ripping the dough. Perhaps I'll get better with practice."

IrishBanger User ID: 495240 93616
Reviewed Sep. 12, 2011

"great for a family dinner, but too much bread for our liking. I will make this again and replace the bread with pizza dough"

denise7104 User ID: 6070129 93615
Reviewed Jun. 30, 2011

"Love this - i often just make 1 or 2 loaves depending on how many people are eating and freeze any leftover meatballs to use as sub sandwiches or with pasta!"

locababy18 User ID: 6040779 93614
Reviewed Jun. 14, 2011

"This Calzone was the best ive made and i will make it again."

erinmyhrer User ID: 2253432 208309
Reviewed Jan. 24, 2011

"My family loves this recipe. I always cut it down to fit just one meal and it turns out great! I also like that the sauce is added at the end as a preference as some people in my family (my kids) just want it plain."

Detrick User ID: 1002007 160236
Reviewed Sep. 13, 2010

"Have made multiple times! Freezes well. Add garlic salt to the top. Make extra meatballs because they are tasty."

ksmithco User ID: 1590440 92387
Reviewed Jul. 7, 2010

"I always bake my own bread from fresh milled whole grains, so I used the equivalent of one loaf of my dough to make this recipe and prepared 1/3 of the rest of the recipe. I also sauteed onion and sweet pepper while the meatballls were baking and piled those on top of the meatballs, and then the cheese. We found this to be really tasty with the changes I had made. There were a lot of meatballs so I froze half of them for another meal."

G.Parsons User ID: 5020395 73667
Reviewed May. 16, 2010

"Good recipe. Added garlic, salt,pepper, ketchup to meatballs. Used 16oz of cheese. Dough would not stretch 12 in. wide so did 6 in. and stretched it longer. Put in 16 meatballs and cheese and pulled the top lengthwise over meatballs. Pulled bottom crust over top around edges to make a pouch. Baked as directed. Delicious!"

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