Meatball And Spinach Calzones
serves 2-4
Using small meatballs means you can make smaller calzones and use leftover sauce for dipping, or use leftover filling and sauce to make mini lasagna.
Read more about this recipe at Coconut & Lime.
1 1/2 cups baked or broiled mini meatballs
Pizza sauce (or other favorite tomato sauce)
3/4 cup spinach
3/4 cup ricotta
1/4 cup grated parmesan
1 egg
1/4 cup shredded mozzarella
Pizza dough (store-bought or fresh up to the point where you roll it out)
1 egg yolk, beaten
prep: 20 minutes
total: 40 minutes
medium saucepan
medium bowl
rolling pin
baking sheet
pizza stone (optional)
pastry brush
1. In a medium saucepan, simmer the meatballs in the sauce.
2. Meanwhile, preheat the oven to 400F.
3. In a medium bowl, mix together the spinach, ricotta, Parmesan, egg and mozzarella.
4. Divide the dough into 8 equal chunks to make hand-sized, individual calzones. Roll each one into a 5 to 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.
5. Repeat until all are filled and pinched shut. Brush the tops with the beaten egg yolk.
6. Bake on a pizza stone or on baking sheets for about 20 minutes, or until golden.
7. Serve immediately. Leftover calzones keep well refrigerated for a day or two and can be reheated quickly in the oven.
