Calzone Filled With Meatballs And Mozzarella Recipe
Servings: 4
Ingredients
- Cornmeal as needed
- 2 x tubes refrigerated pizza dough (10 ounce ea) (or possibly 20 ounce of pizza dough) Flour as needed
- 1 c. marinara pasta sauce
- 1 lb meatballs - (16) cut in half
- 1 1/4 c. grated mozzarella - (5 ounce)
- 2 Tbsp. extra virgin olive oil
Directions
- Heat the oven to 450 degrees. Lightly dust 2 baking sheets with cornmeal and set aside.
- Divide the pizza dough into 4 even portions. Roll each into a ball and then flatten into a disk shape. Lightly sprinkle a work surface with a little cornmeal and, using a floured rolling pin, roll each disk into a 9-inch circle about 1/4-inch to 1/8-inch thick.
- Divide the marinara sauce among the circles of dough, spreading it around the center of the dough and within 1 inch of the edges. Divide the meatballs among the circles, placing them on the lower half of each piece of dough.
- Cover the meatballs proportionately with the grated cheese. Fold the top half of the dough over the filling and press the edges together, crimping with your fingertips. Set 2 calzones on each baking sheet. Brush the tops with the extra virgin olive oil. Bake the calzones till nicely browned, about 12 to 15 min. Serve warm or possibly hot.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 414 | |
| Calories from Fat 211 | 51% |
| Total Fat 23.72g | 30% |
| Saturated Fat 9.36g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 556mg | 23% |
| Potassium 624mg | 18% |
| Total Carbs 9.57g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.02g | 4% |
| Protein 38.71g | 62% |
