Meatball Calzone Recipe
meatballs, salsa di pomodoro, seasoned ricotta, mozzarella, sauteed spinach & garlic, italian parsley, extra-virgin olive oil, grana padano
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Ingredients
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Calzone Filling and Dough
Method
Preparation and Cooking
- 1
Prepare the Filling
In a bowl, combine the sautéed spinach, ricotta cheese, and chopped Italian parsley. Mix well and set aside.
- 2
Assemble the Calzone
Preheat your oven to 425°F (220°C). Roll out the pizza dough on a floured surface to about 1/4 inch thickness. Cut into large circles (about 8 inches in diameter).
- 3
Fill and Fold
On one half of each dough circle, place 2-3 meatballs, a few tablespoons of salsa di pomodoro, a scoop of the ricotta-spinach mixture, and a handful of mozzarella cheese. Sprinkle Grana Padano on top.
- 4
Seal the Calzone
Fold the dough over the filling to create a half-moon shape. Press the edges to seal and crimp with a fork. Cut a few slits on top for steam to escape.
- 5
Bake
Place the calzones on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown. Let them cool slightly before serving.
