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Meatball Calzones

 Meatball Calzones
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
12 ServingsPrep: 1-1/2 hours + standing Bake: 25 min.


  • 3 eggs, lightly beaten
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • 3 teaspoons Italian seasoning
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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°.
  • 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.
  • Place on greased baking sheets. Brush tops with egg white; sprinkle

2 of 2

Meatball Calzones (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (1 piece) equals 648 calories, 24 g fat (8 g saturated fat), 126 mg cholesterol, 1,253 mg sodium, 70 g carbohydrate, 4 g fiber, 41 g protein.