Florentine Meatball Calzones With Creamy Tomato Dipper Recipes

FLORENTINE MEATBALL CALZONES WITH CREAMY TOMATO DIPPER

Steps:

• Preheat oven to 425F
• In a medium-size mixing bowl, combine the spinach, ground turkey, grated onion, half of the garlic, 1 egg, breadcrumbs, Parmigiano, mozzarella, nutmeg, salt and pepper
• Work the mixture together with your hands until combined and set aside
• Spread one of the pizza doughs out onto the counter
• Cut in half widthwise and in thirds lengthwise, making 6 squares
• Take a handful of the meat mixture (about 1/4 cup), shape into a meatball and drop it onto the corner of one of the squares
• Continue in this way until there's a meatball on each square
• Brush the edges of each square with a little of the beaten egg and fold the opposite corner over to close in the meatball and make a calzone
• Fold and press the edges to seal the meatball inside
• Brush the tops lightly with egg
• Repeat with the remaining meat and dough and arrange all of the calzones on a baking sheet
• Bake until dark golden brown, about 15 minutes
• While the calzones are baking, place a medium saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add the chopped onion and remaining garlic to the pan, season with salt and pepper and cook until tender, about 5 minutes
• Add the crushed tomatoes to the pan with the basil and simmer the sauce until thickened up a bit, 2-3 minutes, turn the heat off and add the cream
• Serve three calzones to each person with the spicy tomato dipping sauce alongside

EASY MEATBALL CALZONES

Steps:

• Preheat oven to 375.
• Divide dough into 4 pieces and roll into circles. (or circle-ish shapes...) Place meatballs on half of the dough circle. (My meatballs were large, so I cut them into fourths.)
• Add about a tablespoon of pizza sauce to each calzone ad then sprinkle with cheese. Be very careful to keep the sauce and cheese away from the edge of the dough. (The sauce will keep the edges of the calzone from sealing all the way.)
• Fold the top half of the dough over and seal the edges by pressing and crimping the edges together.
• Optional step: brush egg white over the top of the calzone and sprinkle with garlic salt or other Italian seasoning.
• Bake on a well greased baking sheet or pizza stone for 35 minute or until a deep golden brown. (If you are concerned with the calzone over browning before the cooking is complete, you can cover with foil during the last 10 minutes of cooking.)

MEATBALL PARMESAN CALZONES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut pizza dough into 8 sections on a floured surface.
• Cut pizza dough into 8 sections on a floured surface.
• Spread 1 tablespoon of marinara on flattened dough. Wrap up two meatballs in a slice of mozzarella and place them in the center of the dough. Sprinkle with ½ tablespoon parmesan cheese and some fresh basil.
• With one section, roll out dough until flat and circular.
• Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
• Spread 1 tablespoon of marinara on flattened dough. Wrap up two meatballs in a slice of mozzarella and place them in the center of the dough. Sprinkle with ½ tablespoon parmesan cheese and some fresh basil.
• Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with black pepper.
• Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
• Bake calzones at 400°F/200°C for 15-20 minutes or until golden brown.
• Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with black pepper.
• Enjoy!
• Bake calzones for 15-20 minutes or until golden brown.
• Enjoy!

FLORENTINE MEATBALLS

Steps:

• Preheat oven to 400 degrees F.
• Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
• While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
• Place 3 balls on dinner plates and top with sauce, garnish with parsley.