Danita's Recipe Box

• 1 can (13.8 oz) refrigerated pizza crust
• 1  jar (24 to 26 oz) mini-meatball pasta sauce
• 1 cup shredded Italian cheese blend

1. Heat oven to 425°F. Line a baking sheet with nonstick foil.

2. Unroll crust on a cutting board and stretch dough to a 12-in. square. Cut in quarters (you’ll have 4 squares). Transfer to lined baking sheet.

3. Pour sauce into a bowl. Using a slotted spoon, equally distribute meatballs in centers of squares. Top each with 1/4 cup cheese. Fold corner to corner to form triangles. Press edges with tines of a fork to seal; poke holes in top with fork.

4. Bake 10 to 13 minutes until golden. Meanwhile heat remaining sauce to serve on the side.

• 1 cup part-skim ricotta cheese
• 1 cup shredded Italian-blend cheese
• 1 (13.8-ounce) can refrigerated pizza dough
• 1/2 cup tomato sauce, plus extra for dipping
• 16 (1-inch) frozen cooked meatballs, halved

Preheat the oven to 425 degrees. In a bowl, combine ricotta and shredded cheese and set aside.
Unroll dough on a lightly oiled 10-by-15-inch or 11-by-17-inch baking sheet. Starting at the center, press out dough with your hands to cover the sheet. Cut in half lengthwise and widthwise to create four rectangles. Spoon 1 tablespoon tomato sauce on half of each rectangle to within 1 inch of the crusts’ edges. Divide cheese mixture evenly on top and smooth. Top each rectangle with 8 meatball halves and 1 tablespoon sauce. Fold dough over filling. Press edges securely and pinch to seal. Lightly prick tops with fork. Separate calzones slightly if needed. Bake for 12-16 minutes, or until golden brown.

Notes:  Microwave frozen meatballs to thaw them, so you can cut them in half easily. Serve with extra dipping sauce on the side.