Meatball Calzones
Indulge in the ultimate comfort food with these irresistible Meatball Calzones—crispy, golden pockets of pizza dough stuffed with juicy homemade meatballs, gooey mozzarella cheese, and tangy marinara sauce. Crafted with flavorful Italian breadcrumbs, Parmesan, fresh parsley, and aromatic garlic, the tender meatballs are cooked to perfection before being enveloped in soft, flaky dough. Each calzone is brushed with an egg wash for a beautifully bronzed crust that will have you reaching for seconds. Perfect for a family dinner or game-day treat, these handheld delights are not only easy to prepare but also bursting with classic Italian flavors. Serve with extra marinara for dipping and watch them disappear in no time! Keywords: meatball calzones, homemade calzones, Italian comfort food, cheesy calzones, easy family dinner.
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 cup Italian breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 cloves minced garlic
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 500 grams pizza dough
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1 large beaten egg (for egg wash)
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the ground beef, Italian breadcrumbs, grated Parmesan cheese, egg, minced garlic, fresh parsley, salt, and black pepper. Mix until well combined.
Form the meat mixture into small meatballs, about 1 inch in diameter. You should get about 16-20 meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 6-8 minutes, turning occasionally, until browned on all sides and cooked through. Remove from heat and let them cool slightly.
Dust a clean work surface with flour and roll out the pizza dough into a large rectangle, approximately 12 x 16 inches. Use a knife or pizza cutter to divide the dough into 4 equal rectangles.
Spoon about 1 tablespoon of marinara sauce in the center of each dough rectangle. Top with a few meatballs (about 4-5 per calzone) and sprinkle with shredded mozzarella cheese.
Fold the dough over the filling, sealing the edges by pressing them with a fork. Cut a small slit in the top of each calzone to allow steam to escape.
Brush the tops of the calzones with the beaten egg to create a shiny, golden crust.
Carefully place the calzones on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and puffed.
Remove the calzones from the oven and let them cool for 5 minutes before serving. Optionally, serve with extra marinara sauce for dipping.
Nutrition Facts
Calories |
4478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.4 g | 276% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 9435 mg | 410% | |
| Total Carbohydrate | 406.5 g | 148% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 22.9 g | ||
| Protein | 243.1 g | 486% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 2453 mg | 189% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 2317 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
