Meatball Calzones
Category: main dishes
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Serves/Makes: 32
Ready in: < 30 minutes
- 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
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\"
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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