Meatball Calzones
- 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.