pizza dough, up to the point where you roll it out
1 1/2 cup baked or broiled mini meatballs
pizza sauce or other favorite tomato sauce
3/4 cup ricotta
3/4 cup spinach
1/4 cup grated parmesan
1/4 cup shredded mozzerella
1 egg yolk, beaten
In a medium saucepan, simmer the meatballs in the sauce. Meanwhile, preheat the oven to 400. In a medium bowl, mix together the spinach, ricotta, parmesan, egg and mozzarella. Divide the dough into 8 equal chunks*. Roll each one into a 5-6 inch round. Add 2 tablespoons of the spinach mixture and about 3 meatballs in one half of each round, leaving a 1/4 inch border. Fold the dough over to form a half moon shape and pinch shut. Repeat until all are filled and pinched shut. Brush the tops with the egg yolk. Bake on a pizza stone or on baking sheets for about 20 minutes or until golden. Serve immediately. Leftover calzones keep well refrigerated for a day or two and can be reheated quickly in the oven.
*To make hand sized, invidiual calzones.
These calzones are so good. Using small meatballs means you can make smaller calzone, which I prefer-less messy and you don’t have share, since they are indiviually sized. You can use leftover sauce for dipping if you like but we had a little bit of leftover filling and sauce so I made a mini lasagna in a loaf pan to use it up. meatball hack