Meatball Calzone Recipe
pork meatballs, housemade ricotta, caciocavallo, basil, boss sauce
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Ingredients
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Meatballs
Calzone
Method
Meatballs Preparation
- 1
Mix Ingredients
In a large bowl, combine the ground pork, breadcrumbs, minced garlic, grated Parmesan cheese, egg, chopped parsley, salt, and black pepper. Mix until all ingredients are well incorporated.
- 2
Form Meatballs
Using your hands, form the mixture into small meatballs, about 2.5 cm in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Cook Meatballs
Preheat the oven to 200°C (400°F). Bake the meatballs for 20 minutes or until they are golden brown and cooked through.
Calzone Assembly
- 4
Roll out Dough
On a floured surface, roll out the pizza dough into a large circle, about 30 cm in diameter.
- 5
Add Fillings
Spread the housemade ricotta evenly over half of the dough circle. Layer the cooked meatballs on top, followed by the shredded caciocavallo cheese, fresh basil leaves, and drizzle the boss sauce over the filling.
- 6
Fold and Seal
Fold the other half of the dough over the filling to create a semi-circle. Press the edges together to seal, and use a fork to crimp the edges for a decorative finish.
- 7
Bake Calzone
Place the calzone on a baking sheet lined with parchment paper. Bake in the preheated oven at 200°C (400°F) for 25-30 minutes or until the calzone is golden brown.
- 8
Serve
Remove from oven and let cool for a few minutes before slicing. Serve warm with extra boss sauce for dipping.