In the zone, the CALzone: Turkey Meatball & Spinach

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.

Ingredients

1 ball of refrigerated pizza dough
4 turkey meatballs
2 cups shredded mozzerella
3 cups spinach, chopped
1 egg, whipped

Directions:

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.

1st_calzone_290_200
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.
calzone_2nd_290_200
3) Fold over and secure all the way around. Make a few slits to let steam out before brushing with eggwash.
4) Bake at 375 degrees for about 30-minutes until golden brown.
calzone_3rd_290_200
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.
Calzones are great appetizers or as a meal. I might bring some to Christmas with the future in-laws!

6 thoughts on “In the zone, the CALzone: Turkey Meatball & Spinach

  1. She did bring some to our family Christmas and I can tell you they are fantastic! I might even give them a try sometime. Thanks Emily!

  2. Pingback: ‘Zone or Pie

  3. Pingback: Calzone Queen

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