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Meatball Parmesan Calzones

by Pierce Abernathy featured in Mini Calzones 4 Ways


for 8 servings

  • 16 oz
    pizza dough (455 g)
  • 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

Egg Wash

  • 1 egg
  • 1 tablespoon
    Calories 259
    Fat 11g
    Carbs 28g
    Fiber 1g
    Sugar 2g
    Protein 10g

Estimated values based on one serving size.



  1. Preheat oven to 400˚F (200˚C).
  2. Cut pizza dough into 8 sections on a floured surface.
  3. With one section, roll out dough until flat and circular.
  4. 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.
  5. Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
  6. Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with black pepper.
  7. Bake calzones for 15-20 minutes or until golden brown.
  8. Enjoy!




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