{"id":401,"date":"2011-06-29T23:22:11","date_gmt":"2011-06-30T03:22:11","guid":{"rendered":"http:\/\/recipes.atomicpenguin.net\/?p=401"},"modified":"2011-06-29T23:22:11","modified_gmt":"2011-06-30T03:22:11","slug":"meatball-calzones","status":"publish","type":"post","link":"https:\/\/recipes.atomicpenguin.net\/?p=401","title":{"rendered":"Meatball Calzones"},"content":{"rendered":"<ul>\n<li>1 cup part-skim ricotta cheese <a href=\"http:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2011\/06\/meatballcalzones-01.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-thumbnail wp-image-402\" title=\"meatballcalzones-01\" src=\"http:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2011\/06\/meatballcalzones-01-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/li>\n<li>1 cup shredded Italian-blend cheese<\/li>\n<li>1 (13.8-ounce) can refrigerated pizza dough<\/li>\n<li>1\/2 cup tomato sauce, plus extra for dipping<\/li>\n<li>16 (1-inch) frozen cooked meatballs, halved<\/li>\n<\/ul>\n<p>Preheat the oven to 425 degrees. In a bowl, combine ricotta and shredded cheese and set aside.<br \/>\nUnroll 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&#8217; 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.<\/p>\n<p>Notes: \u00a0Microwave frozen meatballs to thaw them, so you can cut them in half easily. Serve with extra dipping sauce on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,32],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/401"}],"collection":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=401"}],"version-history":[{"count":2,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/401\/revisions"}],"predecessor-version":[{"id":404,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/401\/revisions\/404"}],"wp:attachment":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}