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Meatball Calzones
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- #90971
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup part-skim ricotta cheese
1 cup shredded Italian-blend cheese
1 can (13.8 ounce size) refrigerated pizza dough
1/2 cup tomato sauce, plus extra for dipping
16 frozen cooked meatballs (1-inch size), halved
directions
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"
added by
cookin_ladies
nutrition data
Nutritional data has not been calculated yet.
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