|Frozen fully cooked meatballs||12 Ounce (1 Package)|
|Pizza sauce||2 Cup (32 tbs)|
|Shredded part skim mozzarella cheese||4 Ounce (1 Cup)|
|Ricotta cheese||3⁄4 Cup (12 tbs)|
|Minced fresh basil||2 Tablespoon|
|Pie pastry||15 Ounce (1 Package, Refrigerated)|
Heat meatballs according to package directions.
In a large saucepan, heat pizza sauce; stir in meatballs.
In a small bowl, combine the cheeses and basil.
In another bowl, whisk the egg white and water; set aside.
Unroll one pastry onto a greased 15-inch x 10-inch x 1-inch baking pan.
Spoon half of meatball mixture onto half of the pastry to within 1/2 inch of the edges.
Top with half of cheese mixture.
Fold dough over the filling, forming a half circle.
Moisten edges with water; press with a fork to seal.
Brush the top with egg mixture.
Repeat with the remaining pastry, meatball mixture and egg mixture.
Bake at 400° for 20-25 minutes or until golden brown.
Cut each calzone into three wedges