Best 6 Meatball Calzones Recipes

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Have you ever craved a hearty meal that combines the delectable flavors of meatballs and the soft, chewy goodness of calzones? Look no further than our exploration of the best meatball calzone recipes. Within this article, you will find a curated selection of tantalizing recipes that will satisfy your appetite and ignite your taste buds.

Let's cook with our recipes!

MEATBALL CALZONES



Meatball Calzones image

My family can't get enough of this savory entree. We have to have it at least once a month, or everyone goes through withdrawal. Leftovers freeze well for a quick meal later. -Cori Cooper Flagstaff, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 3 calzones (4 servings each).

Number Of Ingredients 10

3 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
3 teaspoons Italian seasoning
2 pounds ground beef
3 loaves (1 pound each) frozen bread dough, thawed
3 cups shredded part-skim mozzarella cheese
1 large egg white, lightly beaten
Additional Italian seasoning
1 jar (14 ounces) spaghetti sauce, warmed

Steps:

  • 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 18x12-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.

Nutrition Facts :

MEATBALL PARMESAN CALZONES RECIPE BY TASTY



Meatball Parmesan Calzones Recipe by Tasty image

Here's what you need: pizza dough, marinara sauce, frozen party sized meatballs, mozzarella cheese, parmesan cheese, fresh basil, black pepper, egg, water

Provided by Pierce Abernathy

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 9

16 oz pizza dough
8 tablespoons marinara sauce
16 frozen party sized meatballs, thawed
4 slices mozzarella cheese, cut in half
4 tablespoons parmesan cheese, grated
fresh basil
black pepper, for topping
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Cut pizza dough into 8 sections on a floured surface.
  • Cut pizza dough into 8 sections on a floured surface.
  • Spread 1 tablespoon of marinara on flattened dough. Wrap up two meatballs in a slice of mozzarella and place them in the center of the dough. Sprinkle with ½ tablespoon parmesan cheese and some fresh basil.
  • With one section, roll out dough until flat and circular.
  • Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
  • Spread 1 tablespoon of marinara on flattened dough. Wrap up two meatballs in a slice of mozzarella and place them in the center of the dough. Sprinkle with ½ tablespoon parmesan cheese and some fresh basil.
  • Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with black pepper.
  • Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
  • Bake calzones at 400°F/200°C for 15-20 minutes or until golden brown.
  • Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with black pepper.
  • Enjoy!
  • Bake calzones for 15-20 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 30 grams, Fat 15 grams, Fiber 1 gram, Protein 15 grams, Sugar 3 grams

QUICK AND EASY MEATBALL CALZONES



Quick and Easy Meatball Calzones image

Make and share this Quick and Easy Meatball Calzones recipe from Food.com.

Provided by weekend cooker

Categories     Lunch/Snacks

Time 35m

Yield 6 calzones, 6 serving(s)

Number Of Ingredients 5

1 (14 1/2 ounce) can diced tomatoes, in sauce undrained
8 ounces frozen cooked meatballs, thawed, and quartered
1/4 teaspoon dried basil leaves
1 (15 ounce) package refrigerated pie crusts
4 ounces shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 425 degrees.
  • Spray baking sheet with cooking spray.
  • Combine tomatoes with their sauce, meatballs, and basil in medium bowl, and set aside.
  • Place 1 pie crust on prepared baking sheet, and spoon half of the meatball mixture evenly over half of the crust, leaving a 1 inch border around edge of crust.
  • Sprinkle with half of cheese.
  • Fold crust in half to enclose filling, pinch the edges together to seal, and cut slits in top of crust with knife to vent.
  • Repeat with remaining crust, meatball mixture, and remaining cheese.
  • Bake 20-25 minutes , or until golden brown.
  • Cut each calzone into 3 wedges to serve.

Nutrition Facts : Calories 420.6, Fat 23.4, SaturatedFat 8.5, Cholesterol 12.1, Sodium 451.6, Carbohydrate 43.1, Fiber 3.2, Sugar 5, Protein 9.8

SPINACH AND MEATBALL CALZONES



Spinach and Meatball Calzones image

Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from 30-Minute Spaghetti and Meatballs make this an easy, winning meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 30m

Number Of Ingredients 8

Extra-virgin olive oil, for baking sheet and brushing
10 ounces baby spinach
Coarse salt and ground pepper
All-purpose flour, for work surface
1 pound store-bought pizza dough (thawed if frozen), cut into 4 equal pieces
8 meatballs, halved, and 1 1/2 cups sauce reserved from 30-Minute Spaghetti and Meatballs
8 ounces fresh mozzarella, torn into pieces
1/2 teaspoon red-pepper flakes (optional)

Steps:

  • Preheat oven to 450 degrees. Lightly oil a rimmed baking sheet. In a large saucepan, bring 1/2 cup water to a simmer. Add spinach and season with salt; cover and cook until wilted, about 2 minutes. Transfer spinach to a fine-mesh sieve and drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop.
  • On a lightly floured work surface, roll each piece of dough into an 8-inch round. In a medium bowl, stir together spinach, reserved meatballs and sauce, cheese, and red-pepper flakes (if using). Season with salt and pepper. With a slotted spoon, divide mixture among bottom halves of dough rounds, leaving a 1-inch border. Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet. Brush tops lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15 to 18 minutes.

Nutrition Facts : Calories 592 g, Fat 25 g, Fiber 5 g, Protein 35 g

ITALIAN MEATBALL CALZONES



Italian Meatball Calzones image

Using Italian-style frozen beef meatballs or refrigerated turkey meatballs is a great time-saver. To add crunch and color, drop in roasted red or green pepper strips. Dave Bremson, Plantation, Florida

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
2 cups pizza sauce
1 cup shredded part-skim mozzarella cheese
3/4 cup ricotta cheese
2 tablespoons minced fresh basil
1 large egg white
2 teaspoons water
1 package (15 ounces) refrigerated pie pastry
Additional pizza sauce, optional

Steps:

  • Heat meatballs according to package directions. In a large saucepan, heat pizza sauce; stir in meatballs. In a small bowl, combine the cheeses and basil. In another bowl, whisk the egg white and water; set aside., Unroll one pastry onto a greased 15x10x1-in. baking pan. Spoon half of meatball mixture onto half of the pastry to within 1/2 in. of the edges. Top with half of cheese mixture. Fold dough over the filling, forming a half circle. Moisten edges with water; press with a fork to seal. Brush top with egg mixture. Repeat with remaining pastry, meatball mixture and egg mixture. , Bake at 400° for 20-25 minutes or until golden brown. Cut each calzone into three wedges. Serve with additional pizza sauce if desired.

Nutrition Facts : Calories 559 calories, Fat 32g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 694mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

MEATBALL CALZONES



Meatball Calzones image

OMG! This is the best thing that I have ever tasted. My kids dont care for meatballs but they were asking for seconds.My kitchen smelled like an Italian resturant. This will be cooked in my kitchen again.

Provided by Debra Russell

Categories     Pizza

Time 1h55m

Number Of Ingredients 10

3 eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated parmesan cheese
3 teaspoons italian seasoning
2 pounds ground 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

Steps:

  • 1. 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,sauce, and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal. Place seam side down 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. Yield: 3 calzones (4 servings each).

Tips

Tips:

  • Prepare the Dough in Advance: To save time on a busy day, make the dough ahead and let it rest in the refrigerator for up to 24 hours. This allows the gluten to relax, making it easier to work with and resulting in a tender crust.
  • Use High-Quality Ingredients: Don't skimp on the ingredients, especially the cheese and meat. Fresh, high-quality ingredients will make a big difference in the overall taste of the calzones.
  • Don't Overfill the Calzones: It's tempting to pack the calzones with as much filling as possible, but this can make them difficult to seal and may cause them to burst open during baking. Aim for a filling that is substantial but not excessive.
  • Crimp the Edges Properly: To ensure that the calzones stay sealed during baking, take the time to crimp the edges properly. Use a fork or your fingers to press the edges together firmly.
  • Bake the Calzones Until Golden Brown: The ideal baking time for calzones is until they are golden brown on top. This indicates that the dough is cooked through and the filling is heated. Overbaking can dry out the calzones, so keep a close eye on them in the oven.
Conclusion

Conclusion:

Meatball calzones are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. With a variety of fillings and toppings to choose from, there's something for everyone. Whether you prefer a classic marinara sauce or a creamy Alfredo sauce, or a combination of both, the possibilities are endless. So next time you're looking for a quick and easy meal that's packed with flavor, give these meatball calzones a try. You won't be disappointed!

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