+
0 (0)

Category: Main courses

Calzone Filled With Meatballs and Mozzarella

Calzone Filled With Meatballs and Mozzarella
Los Angeles Times

My teenagers issued an ultimatum the other night: No more pastas with exotic sauces--give them good old spaghetti and meatballs. So I made a big batch, knowing that the leftover sauce and meatballs would make a terrific filling for calzone. ... Read more

Total time: 30 minutes | Serves 4
  • Cornmeal
  • 2 (10-ounce) tubes refrigerated pizza dough or 20 ounces pizza dough
  • Flour
  • 1 cup marinara pasta sauce
  • 1 pound meatballs, cut in half (about 16)
  • 1 1/4 cups (5 ounces) grated mozzarella
  • 2 tablespoons olive oil

Step 1Heat the oven to 450 degrees. Lightly dust 2 baking sheets with cornmeal and set aside.

Step 2Divide the pizza dough into 4 even portions. Roll each into a ball and then flatten into a disk shape. Lightly sprinkle a work surface with a little cornmeal and, using a floured rolling pin, roll each disk into a 9-inch circle about 1/4-inch to 1/8-inch thick.

Step 3Divide the marinara sauce among the circles of dough, spreading it around the center of the dough and within 1 inch of the edges. Divide the meatballs among the circles, placing them on the lower half of each piece of dough.

Step 4Cover the meatballs evenly with the grated cheese. Fold the top half of the dough over the filling and press the edges together, crimping with your fingertips. Set 2 calzones on each baking sheet. Brush the tops with the olive oil.

Step 5Bake the calzones until nicely browned, about 12 to 15 minutes. Serve hot or warm.

Each serving:
902 calories; 2,236 mg sodium; 101 mg cholesterol; 46 grams fat; 18 grams saturated fat; 63 grams carbohydrates; 39 grams protein; 7.5 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Green chile cheese enchiladas
Achiote-marinated fish tacos
Penne with five American cheeses
Baked Italian sausage ragu with polenta