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Meatball Calzones

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  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
  Egg white 1
  Water 2 Teaspoon
  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

Recipe Summary

Main Dish

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