Meatball & Peppers Calzone – Recipe! Image 1
Food, Main Courses

Meatball & Peppers Calzone – Recipe!

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Italian food is one of America’s favorites with pizza and pasta topping the list.  Pizza places are everywhere today from wood-fired to coal heated.  Calzones are similar to pizza however, the dough is folded over the center ingredients, and baked in a hot oven for an ooey gooey filling that is irresistible.

Calzones are not as popular today as they used to be when I was young.  I remember some of the local Italian eateries in Anaheim having some of the most amazing baked calzones – pepperoni, sausage and chicken alfredo – just to name a few varieties.

I like a mixture of both meat and veggies in mine, like in this recipe for Meatball & Peppers Calzone.  The combination of flavors is similar to spaghetti & meatballs, but a little more veggie focused with the sauteed red and yellow peppers encrusted in a warm baked dough.

Calzones are fun to serve for an easy weeknight meal, or on the weekends when a few friends pop over for a casual meal.  Also, calzones can be sliced in thirds and served as an appetizer for a start of a great party.

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Ingredients

1 cup mini peppers or 1 large bell pepper, sliced

1 onion, diced

1 clove garlic, minced

16 ounces pizza dough, fresh or frozen (defrosted)

8 ping pong ball sized meatballs, purchased from deli or homemade

1 cup tomato puree

1 cup shredded mozzarella or smoked mozzarella

1/2 cup grated parmesan

salt & pepper

olive oil

(Makes 2 large Calzones)

To Prepare:

1. Preheat oven to 450 degrees.  In a saute pan over medium heat, add 2 teaspoons olive oil, peppers, onions and garlic.  Sprinkle with a pinch of salt and pepper and saute for 4 minutes, or until translucent.  Remove from heat.

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2.  Divide dough into 2 rounds and place first round on a lightly dusted surface.  Roll dough out into a thin round, about 1/4 inch thick.  Place dough on a lightly dusted peel (if baking on a pizza stone) or sheet pan.

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3.  If using store bought meatballs, toss with 1/2 cup tomato puree, reserving the rest for the calzones.  Place 1/2 peppers mixture on top of one side of dough, followed by half the meatballs.  If the meatballs are larger than ping pong ball size, cut in half.

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4.  Top with half the mozzarella and parmesan cheeses.  Spoon 1/4 cup tomato puree on top of filling.

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5.  Fold dough over to form a half-moon shape and seal by pressing edges together.  Rub with 1 teaspoon of olive oil.  Slide calzone into oven either on pizza stone or sheet pan.  Bake for 20 minutes, or until top is golden brown.

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6.  Remove from oven and let rest 5 minutes before slicing.  Serve with any additional tomato puree.  Enjoy!

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