Saturday, August 30, 2014

#1,325: Meatball Calzones



This recipe has been sitting on my pinterest board for almost a year now.  I was slightly intimidated by it because it called for rolling out bread dough, and I am NOT a baker.  But this recipe was so simple and my family absolutely loved it.  When asked what they would rate it on a scale of 1-10, 2 of them said 100. A little dramatic if you ask me, but definitely a recipe they enjoyed!  

I dislike this recipe ONLY because it takes some planning (thaw the bread dough, make the meatballs, let it sit, etc.) so it is not a recipe that I will make often (I need quicker meals).  But this is definitely a great weekend meal.  We had enough to make 2 meals out of this...that's a bonus!  (I only used 2 bread dough loaves and about 1 lb of ground turkey for the meatballs). 

Serves 12 (4 slices of calzone per bread loaf):
3 eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
3 teaspoons Italian seasoning
2 pounds ground turkey or beef
3 loaves (1 pound each) frozen bread dough, thawed
3 cups (12 ounces) shredded part-skim mozzarella cheese
1 egg white, lightly beaten
Additional Italian seasoning
1 jar (14 ounces) spaghetti sauce, warmed

In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink. Drain on paper towels. 

Reduce heat to 350°.

On a floured surface, roll each portion of dough into an 18-in. x 12-in. rectangle. Spoon a third of the meatballs and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal.

Place on greased baking sheets. Brush tops with egg white; sprinkle with Italian seasoning. Let stand for 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce. 

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