Italian Meatball Calzones
Buttery Corn and Parmesan Broccoli
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 2 (13.8-oz) cans refrigerated pizza dough
- ½ (24-oz) jar pasta sauce, divided
- 1 (26-oz) pkg frozen meatballs, thawed
- 1 (8-oz) pkg shredded Mozzarella cheese
- ½ (6-oz) pkg shredded Parmesan cheese
Instructions
- Preheat oven to 425°F. Cut dough into 6 equal pieces.
- Spoon about 2 Tbsp sauce on one half of each dough portion. Divide meatballs among dough portions and sprinkle with cheeses. Fold dough over filling, and press edges to seal.
- Place calzones on 2 lightly greased baking sheets. Bake 15 to 20 minutes or until golden brown. Serve with remaining pasta sauce, for dipping.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- ½ cup grated Parmesan cheese
- 1 (12-oz) pkg frozen corn
- 3 Tbsp butter
Side Dish Instructions
- Microwave broccoli according to package directions; toss with cheese, and season with salt and pepper, if desired.
- Melt butter in a saucepan over medium heat; add corn, and cook, stirring occasionally, 8 to 10 minutes or until corn is thoroughly heated. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
894
|
166
|
1060
|
| Fat (g) | 44 | 8 | 52 |
| Sat. Fat (g) | 19 | 5 | 24 |
| Protein (g) | 46 | 7 | 53 |
| Carb (g) | 81 | 20 | 101 |
| Fiber (g) | 8 | 4 | 12 |
