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.

This entry was posted on Wednesday, June 29th, 2011 at 11:30 pm and is filed under Beef, Calzones. You can leave a response, or trackback from your own site.