Meatball Calzone

by Karen Ekstrom

Your Family Will Love This! You will too!


For the Salsa Mix:
1 can (14.5 oz.) of diced tomatoes, drained
¼ large onion, diced
¼ medium green bell pepper, diced
½ tsp minced garlic
1 tsp finely sliced jalapeño

For the Meatballs:

1 lb. of meat
1 egg
1 tablespoon horseradish
1 tablespoon parsley
1 tablespoon milk
½ cup of chopped dry oats

For the Crust:

2 pre-made pie crusts or pizza dough
Gouda cheese
3 tablespoons butter
3 tsp garlic salt

For the Salsa:

Put tomatoes, onion, bell pepper, garlic, and jalapeño in a saucepan and turn the heat on medium until the mix starts to simmer. Once simmering, stir occasionally until the onions are soft, then turn off the burner and let the mix rest for 1 minute. Drain the mix through a fine mesh strainer and put the chunks back into the sauce pan. Set aside for later use.

For the Meatballs:
Preheat oven to 400 and mix all ingredients together with hands. Shape the meat into golfball size balls and place them on a rimmed baking sheet. Bake for 15 minutes.

For the Crust:
Unroll the premade dough onto a floured surface. Cut the crust in half. Put down a layer of Gouda on a 2 separate quarters of the cut crust, then dollop 2 tablespoons of the salsa mix, and finish with 3 halves of meatballs on top.

Fold the pie crust over the Gouda, salsa mix, and meatballs and press the sides together.

Melt the butter and stir in the garlic salt. Brush the mix on top of the calzones and cut 2-3 slits in the top.

Bake on a baking sheet at 350 for 15-20 minutes or until the pinched sides of the crust darken.

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