Recipe: Calzones Filled With Meatballs and Mozzarella

CALZONE FILLED WITH MEATBALLS AND MOZZARELLA

Cornmeal (for dusting baking sheets)
2 tubes (10 ounces each) refrigerated pizza dough (or 20 ounces homemade pizza dough)
Flour (for rolling dough)
1 cup marinara pasta sauce
1 pound meatballs, cut in half (about 16)
1 1/4 cups (5 ounces) grated mozzarella
2 tablespoons olive oil (for brushing tops)

Heat the oven to 450 degrees F. Lightly dust 2 baking sheets with cornmeal and set aside.

Divide the pizza dough into 4 even portions. Roll each into a ball and then flatten into a disk shape. Lightly sprinkle a work surface with a little cornmeal and, using a floured rolling pin, roll each disk into a 9-inch circle about 1/4-inch to 1/8-inch thick.

Divide the marinara sauce among the circles of dough, spreading it around the center of the dough and within 1 inch of the edges. Divide the meatballs among the circles, placing them on the lower half of each piece of dough.

Cover the meatballs evenly with the grated cheese. Fold the top half of the dough over the filling and press the edges together, crimping with your fingertips. Set 2 calzones on each baking sheet. Brush the tops with the olive oil.

Bake the calzones until nicely browned, about 12 to 15 minutes. Serve hot or warm.

Makes 4 servings
Adapted from source: Diane Morgan, LA Times, February 27, 2002