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Spicy Meatball Calzones
For all the steamy goodness of pizza in an easier-to-eat format, you can’t beat the calzone. And with the simple recipe below, making your own at home is a breeze. This recipe uses prepared pie crust as a quick substitute for pizza dough, so you save time and still end up with delicious results.
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To make individual calzones, cut 6-inch circles from the pie crust, combining pieces and re-rolling the crust to make additional circles. Then follow the same steps—spooning the filling over half the circle, folding over the pie crust, sealing the edges—to make each calzone.
- 1 can diced tomatoes, undrained (14.5 ounce)
- 1 jalapeño pepper, seeded and finely chopped
- 8 oz. thawed, cooked meatballs, cut into quarters
- 4 oz. sliced pepperoni, chopped
- 1 cup(s) mozzarella cheese, shredded
- 1/2 tsp. dried basil
- 1/2 tsp. garlic, finely chopped
- 1/4 tsp. salt
- .1 tsp. ground black pepper
- .1 tsp. crushed red pepper flakes, or amount to taste
- 1 9-inch double-crust package prepared pie crust
- 1 egg, beaten
- Preheat oven to 425°F. Lightly grease a baking sheet.
- Mix together the diced tomatoes, jalapeño pepper, meatballs, pepperoni, mozzarella cheese, basil, garlic, salt, black pepper and red pepper flakes in a bowl.
- Unroll one pie crust onto the prepared baking sheet. Spoon half of the meatball mixture onto one-half of the crust, leaving a 1-inch edge on meat-mixture side and other half of crust empty. Brush the 1-inch edge with egg and fold the empty half of crust over the meatball mixture to enclose the filling, making a “half-moon” shape. Using a fork, press the two edges together to completely seal the crust.
- Repeat with the second pie crust.
- Use the remaining beaten egg to brush the tops of the calzones.
- Bake for 20 minutes, or until the crust is golden brown. Remove and cut each calzone into three sections to serve.