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Meatball Calzones

Photo: Kate Sears, Food Styling: Paul Grimes
Prep time 20 mins
Bake time 55 mins
Yield Serves 4
Premade pizza dough offers a shortcut to hearty Meatball Calzones.


  • 8 ounces ground beef
  • 1/2 small onion, finely chopped (about 1/4 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/3 cup fresh bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup tomato sauce
  • 1 1-lb. piece pizza dough, defrosted if frozen
  • 1/2 cup shredded mozzarella
  • 1 large egg

Nutrition Information

  • calories 550
  • fat 14 g
  • satfat 5 g
  • protein 32 g
  • carbohydrate 71 g
  • fiber 3 g
  • cholesterol 109 mg
  • sodium 1190 mg

How to Make It

  1. Preheat oven to 400°F; line a rimmed baking sheet with foil. In a bowl, mix beef, onion, garlic, Italian seasoning, bread crumbs, salt and pepper until well combined. Shape mixture into 16 1-inch balls and place on baking sheet. Bake for 12 to 15 minutes, turning often. Place tomato sauce in a large bowl. Toss meatballs with sauce and set aside to cool.

  2. Reduce oven temperature to 375°F. Line a baking sheet with foil and mist with cooking spray. Divide dough into 4 pieces. Roll each piece into a 7- to 8-inch circle. Divide meatballs among dough circles, placing them on bottom halves and leaving a 1-inch border. Sprinkle each calzone with cheese. Fold dough over filling and roll bottom edge over top, pressing and crimping together to seal. Beat egg with 1 Tbsp. water and brush all over calzones. Make a slit in top of each calzone to let steam escape. Place calzones on baking sheet and bake until golden brown, about 40 minutes. Let rest for 5 minutes before serving.