Meatball Calzones

Savory Italian seasoned meatballs, tomato sauce and gooey mozzarella cheese enveloped in crisp pizza dough for easy Calzones. Great for celebrating National Meatball Day!

Can I change this recipe?

Calzones are basically “adult” hot pockets, and we are here for it! The filling possibilities are endless- which we love because everyone can customize their own calzone for dinner. #momwin. However you decide to fill your calzone, we recommend having at least one of these cheese blends on hand- Tillamook Medium Cheddar Shredded Cheese (#1866), Kirkland Shredded Cheddar Jack Cheese (#1860), or Galbani Shredded Parmesan Cheese (#2554).

Here are a few of our go-to filling options:

1. Bonici Sliced Pepperoni (#2031)
2. Childer’s Ground Sausage (#2550), Childer’s Ground Chuck (#2549), and Daily’s Hardwood Smoked Peppered Thick Sliced Bacon (#8465)
3. Simplot RoastWorks Flame-Roasted Pineapple & Pepper Blend (#2411)
4. Farmland Naturally Hickory Smoked Bone-In Ham Steaks (#5659), diced
5. Flav-R-Pac Omelette Blend (#3216)
6. BBQ Sauce + Pierce FC Diced Chicken (#2546)

Savory Italian seasoned meatballs, tomato sauce and gooey mozzarella cheese enveloped in crisp pizza dough for easy Calzones.

Meatball Calzones

Ingredients:

• 1/4 bag Rosina Italian Style Meatballs (#9142)
• 3 DeIorio’s Pizza Dough Balls (#2377), thawed
• 1 1/2 cups Barilla Traditional Tomato Sauce (#2545) or marinara sauce
• 3 cups shredded mozzarella
• 1 egg
• 1/2 tsp water

Instructions:

1. First, preheat oven to 375°F. Then, line a Crestware Baking Sheet (#4020) with AP Parchment Paper (#1153).
2. Next, roll the dough balls out on a floured surface to about 1/4″ thick. Cut two large circles out of each rolled out dough ball, then use a fork to poke holes throughout.
3. To assemble, spread about 2 tablespoons of sauce along the circle, leaving about 1″ around the border. Then, place 4 meatballs in a line along the center, followed by 1/2 cup of mozzarella. Carefully fold the dough in half, rolling and crimping together the edges to seal. Place onto the prepared cookie sheet, and repeat with the remaining dough.
4. Now, whisk together the egg and water and use a basting brush to brush the top of each calzone. If desired, sprinkle a little bit of AP Parmesan Garlic Perfection (#2475) on top.
5. Then, bake for 40 minutes or until the dough is golden brown. Allow to rest for 5 minutes before serving.
6. Serve with more sauce for dipping. Enjoy!

Serves 6.

Adapted from: https://www.rosinarecipes.com/recipes/meatball/rosina-traditional-meatball-calzones/

Ideas for your next Italian night:

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