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Meatball Calzones

Photo: Yunhee Kim; Styling: Lynn Miller
Prep time 20 mins
Cook time 22 mins
Yield Serves 4


  • 1 cup part-skim ricotta
  • 1 cup shredded reduced-fat mozzarella
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 1 pound frozen pizza dough, thawed
  • 1 1/2 cups tomato sauce
  • 1 12-oz. package frozen cooked meatballs, each cut in half

Nutrition Information

  • calories 662
  • fat 22 g
  • satfat 9 g
  • protein 43 g
  • carbohydrate 69 g
  • fiber 4 g
  • cholesterol 79 mg
  • sodium 1805 mg

How to Make It

  1. Preheat oven to 425ºF. Mist a baking sheet with nonstick cooking spray. Combine ricotta, mozzarella and spinach in a bowl.

  2. Divide dough into four equal pieces and roll each piece into an 8-inch circle. Spoon 2 Tbsp. sauce in center of each dough round and spread over dough, leaving a 1-inch border. Divide cheese mixture among dough rounds and spread over tomato sauce. Top each dough round with meatball halves.

  3. Fold dough over filling to create half-moon shapes. Press edges to seal. Bake until golden, 18 to 22 minutes. Serve with remaining sauce for dipping.