I loooove to make calzones. I think the ratio of crispy crust to inner fillings or would-be pizza toppings is the best. It is also a great use for leftovers or the occasional less-than-perfect ingredient.
This calzone was turkey meatball, fresh spinach, and cheese. Dough definitely plays a big role in the calzone but dough varies in ease and quality. I went with refrigerated dough and pre-made turkey meatballs.
The trick is to fill the calzone much more than it looks like it can hold. Calzones fall into those “contents may settle while in motion.” I bought a ton of spinach and thought I could use it here.
1 ball of refrigerated pizza dough
4 turkey meatballs
2 cups shredded mozzerella
3 cups spinach, chopped
1 egg, whipped
1) Stretch pizza dough out using your hands and spread out on lightly greased pan.
2) Top half of dough with sliced meatballs, spinach, and cheese alternating layers.
4) Bake at 375 degrees for about 30-minutes until golden brown.
Some of my other favorite calzones include: green apple, brie, and prosciutto; chicken parmesan; and ham and cheese. Literally anything could fill them up but I draw the line at going too far out of the box with Chinese or Mexican. That’s just crazy.