Meatball Calzones

Preheat the oven to 425 degrees F.

In a bowl, combine ricotta and shredded cheese and set aside.

Unroll dough on a lightly oiled 10-by-15-inch or 11-by-17-inch baking sheet. Starting at the center, press out dough with your hands to cover the sheet. Cut in half lengthwise and widthwise to create four rectangles.

Spoon 1 tablespoon tomato sauce on half of each rectangle to within 1 inch of the crusts' edges. Divide cheese mixture evenly on top and smooth. Top each rectangle with 8 meatball halves and 1 tablespoon sauce. Fold dough over filling. Press edges securely and pinch to seal.

Lightly prick tops with fork. Separate calzones slightly if needed. Bake for 12-16 minutes, or until golden brown.

Recipe Source: "The 5:30 Challenge Cookbook"