This meatball calzone is a quick and easy weeknight dinner. Plus, it is a great way to use leftover sauce and meatballs!
1 pkg. Wewalka Bistro Pizza Dough
Mozzarella and Colby Jack cheeses
Dried basil and dried parsley
Grated Parmesan cheese
Italian meatballs (homemade or storebought)
2 Tbsp. of butter
1 tsp. fresh garlic and dried basil and dried parsley (to brush onto the top of the calzone)
Salt and pepper
Grated Parmesan cheese
- Preheat the oven to 425°F. Whether you’re using homemade meatballs or store bought, they need to be thawed. Cut each meatball into quarters and toss with about 1/4 cup of sauce. Unroll the Wewalka Bistro Pizza dough onto a baking sheet – keep the parchment under the dough – it’s oven safe.
- Add 1 Tbsp. of tomato sauce on half of the dough, leaving a 1/2-inch around the edge. Next, sprinkle the granulated garlic over the tomato sauce.
- Sprinkle 1/4 cup of cheese on top of the sauce and then place the quartered meatballs on top. Add an additional Tbsp. of tomato sauce onto the meatballs and top with the remaining 1/2 cup of cheese.
- Use the parchment paper to help fold the dough on top and then crimp the edges tightly with your fingers or a fork, similar to pie dough.
- In a small bowl, add 2 Tsp. butter and 1 tsp. minced fresh garlic. Melt the butter in the microwave. Add 1/8 tsp. each of dried basil and dried parsley to the melted butter and mix.
- After that, use a pastry brush to spread the butter mixture over the entire top of the calzone. Sprinkle the top with grated Parmesan cheese.
- Bake the calzone for 12-15 minutes at 425°F until the top is golden brown. You’ll know it’s done if you lightly rap on the top of the calzone with a spoon and it sounds hollow. Remove from the oven and let the calzone rest for 3-4 minute before slicing. Serve with warm tomato sauce for dipping.
- To make your own meatballs: Combine all the ingredients in a bowl and mix well, but don’t over-mix. The mixture will feel a little like bread dough that needs more flour. If the mixture feels too thick and dense, you can add a splash of water. Roll the meat mixture into 2″ balls. After that, roll them gently between your palms until they just come together (do not overwork the meatballs). Arrange the meatballs on a large rimmed baking tray. Add about 1/2-inch of water to the tray to prevent the meatballs from sticking or burning. Bake in a 350°F oven for about 35-40 minutes, or until meatballs are browned (you do not need to turn the meatballs while baking).