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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
  • Total Time
    Prep: 1-1/2 hours + standing Bake: 25 min.
  • Makes
    3 calzones (4 servings each)


  • 3 large 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 shredded part-skim mozzarella cheese
  • 1 large 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 18x12-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 with Italian seasoning. Let stand for 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce.
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Average Rating:
  • robnat420
    Nov 15, 2014

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

  • soccermom627
    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
    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
    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
    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
    Jun 14, 2011

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

  • erinmyhrer
    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
    Sep 13, 2010

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

  • ksmithco
    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
    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!