This meatball calzone only requires 8 ingredients and is a fun and easy 30 minute meal. We love using this easy calzone recipe when we don't feel like leaving for takeout and because it's budget friendly.
In case you were wondering, a meatball stromboli is not the same as this meatball calzone, but they are really similar. Strombolis are longer and thinner in shape. Historically there are other differences, but we are breaking the rules and adding a delicious red wine marinara, and you will be glad we did!
MEATBALL CALZONE INGREDIENTS
You may have all of these in your refrigerator or pantry and not need to make a trip to the grocery store! See recipe card below for ingredient amounts.
- Meatballs: Choose from our Italian Meatballs, Air Fryer Meatballs, Chicken Meatballs, Turkey and Spinach Meatballs or Mozzarella Stuffed Meatballs.
- Dough: We are using store bought pizza dough but you can also make a homemade pizza crust.
- Pizza Sauce: Use store bought sauce or our homemade marinara.
- Cheese: shredded mozzarella
- Spices: Italian seasoning, garlic salt
Try these popular calzone ideas!
- Pepperoni and Mushrooms: Instead of using meatballs, place several pepperonis and sliced mushrooms inside.
- Veggie: Go vegetarian and add olives, spinach, onions, and peppers.
- Buffalo Chicken: Replace the regular meatballs and skip the marinara. Use buffalo chicken meatballs instead.
Enjoy this great recipe as a great addition to a full meal with these other recipes:
- Italian Salad – Balance this Italian favorite with Olive Garden inspired salad.
- Red Wine Sangria – This is one of my all time favorite sangria recipes. Use the rest of the wine leftover from your marinara recipe.
- Parmesan Roasted Broccoli – A delicious veggie to round out the meal.
If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.
TOOLS AND SUPPLIES NEEDED:
- rolling pin (optional)
- parchment paper
- baking sheet
- pastry brush
- aluminum foil
PREHEAT OVEN: Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
DIVIDE THE DOUGH: Split the dough into 2 pieces and roll together into balls.
ROLL IT OUT: Using a rolling pin or your hands, roll the dough doll into two large circles. To prevent the dough from sticking, flour your work surface and rolling pin.
ADD MEATBALLS: Transfer the calzone crust to the baking sheet and add 4 meatballs on one half.
TOP WITH SAUCE: Drizzle the marinara or pizza sauce on top of the meatballs, keeping it away from the edges.
ADD CHEESE: Cover the meatballs and sauce with mozzarella cheese.
FOLD THE CALZONE: Fold the dough over to make a semi-circle and press edges together. Fold the sealed edges up towards the calzone and press again.
MAKE EGG WASH: In a small bowl, whisk the water and egg together. Brush the egg wash using a pastry brush, on the outside of the calzone.
SEASON: Sprinkle the garlic salt and Italian seasoning on top. Repeat for the other calzone.
COOKING TIME: Cover the calzones with foil so it does not touch the tops. Bake for 15 minutes then remove the foil. Continue baking for another 15 minutes until the crust is golden brown.
Refrigerate: Store leftovers in the refrigerator for up to 3 days. Reheat my microwaving or warming in the oven or air fryer.
Freeze: Place the cooled meatball calzones in a freezer safe bag and freeze for up to 2 months.
Defrosting: Thaw in the fridge overnight, or cook frozen at 350 degrees in the air fryer or oven until it's warm all of the way through.
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FREQUENTLY ASKED QUESTIONS
- 1 can refrigerated pizza dough
- 8 meatballs - cooked
- ½ cup marinara sauce
- ½-1 cup shredded mozzarella cheese
- 1 egg
- ¼ teaspoon garlic salt
- ½ teaspoon Italian seasoning
- 1 tablespoon water
- Preheat the oven to 375°F.
- Divide the pizza dough into 2 pieces.
- Using your hands or a rolling pin, roll out each piece to make a circle. You may need to flour your surface and rolling pin a little to prevent sticking.
- Place parchment paper on a baking sheet.
- Transfer one calzone crust to the baking sheet to make calzone.
- Place 4 meatballs on one side of the pizza crust. Cut up meatballs if they’re large.
- Drizzle 1 tablespoon of marinara or pizza sauce on the pizza crust in the middle, keeping it away from the edges.
- Sprinkle with mozzarella cheese
- Fold over dough to make a half circle shape. Pinch edges together to seal then fold the pressed edges up toward the calzone and press again.
- Whisk egg and water together to make an egg wash.
- With a pastry brush, brush the egg wash on the outside of the calzone.
- Sprinkle calzone with /18 teaspoon garlic salt and ¼ teaspoon of Italian seasoning.
- Repeat with the next calzone.
- Loosely tent calzone with foil so the foil doesn’t touch the tops of the calzones. Please in the oven and cook for 15 minutes. Remove the foil then cook for 15 more minutes until the crust is a deep golden brown.
- If pizza sauce gets on the edges it will not seal. Make sure you keep pizza sauce away from the edges or dry it off if it does get on the edge.
- Apply the egg wash liberally to the tops of the raw calzones. The egg wash will make the crust crispy and shiny.
- Omit the sauce for a traditional calzone. You can dip the calzone in sauce, if you prefer.
- Substitute your favorite pizza topping for the meatballs.
- If you prefer, make your own pizza dough.