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+ servings
cut open meatball calzone
5 from 7 votes

Meatball Calzone


Course Appetizer, Main Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 36 minutes
2
These homemade calzones are so easy to make and ready in no time. Switch up the pizza toppings and you'll never eat the same version twice!

Ingredients
  

  • 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

Instructions

  • Preheat the oven to 375°F.
  • Divide the pizza dough into 2 pieces.
    two balls of pizza dough next to rolling pin
  • 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.
    pizza crust rolled out into circle
  • 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.
    4 meatballs on pizza dough
  • Drizzle 1 tablespoon of marinara or pizza sauce on the pizza crust in the middle, keeping it away from the edges.
    marinara sauce spooned onto meatballs on pizza crust
  • Sprinkle with mozzarella cheese
    shredded mozzarella cheese on top of meatballs and marinara on pizza crust
  • 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.
    pizza crust folded in half over toppings
  • Whisk egg and water together to make an egg wash.
  • With a pastry brush, brush the egg wash on the outside of the calzone.
    basting brush basting egg wash onto calzone
  • Sprinkle calzone with /18 teaspoon garlic salt and ¼ teaspoon of Italian seasoning.
    raw calzones on baking sheet
  • 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.

Notes

  • 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.

Nutrition

Calories: 760kcal | Carbohydrates: 98g | Protein: 34g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 2264mg | Potassium: 421mg | Fiber: 4g | Sugar: 15g | Vitamin A: 586IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 7mg

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