Preheat the oven to 425-degrees F.
Whether you're using homemade meatballs or store bought, they need to be thawed. Cut each meatball into quarters and toss with about ¼ cup of sauce.
6 large meatballs (if frozen, thaw first), ¼ cup tomato sauce - for the meatballs
Unroll the pizza dough onto a baking sheet. Leave the parchment under the dough - it's oven safe.
1 Pizza Dough
Add 1 tablespoon of tomato sauce on half of the dough, leaving a ½-inch around the edge.
2 tablespoons tomato sauce - for the calzone
After that, sprinkle the granulated garlic over the tomato sauce.
½ teaspoon granulated garlic
Sprinkle ¼ cup of cheese on top of the sauce and then add the quartered meatballs.
¼ cup Colby Jack cheese, shredded
Add an additional tablespoon of tomato sauce onto the meatballs and top with the remaining ½ cup of cheese.
½ cup mozzarella cheese, shredded
Use the parchment paper to help fold the dough on top and then crimp the edges tightly.
In a small bowl, add 2 tablespoons butter and 1 teaspoon minced fresh garlic.
¼ cup Colby Jack cheese, shredded, 1 teaspoon fresh garlic, minced
Melt the butter in the microwave.
2 tablespoons butter
Add ⅛ teaspoon each of dried basil and dried parsley and stir.
⅛ teaspoon dried parsley, ⅛ teaspoon dried basil
After that, use a pastry brush to brush the butter mixture over the entire top of the calzone.
Sprinkle the top with grate Parmesan cheese.
2 tablespoons grated Parmesan cheese
Bake the calzone for 12-15 minutes at 425-degrees F until the top is golden brown.
Remove from the oven and let the calzone rest for 3-4 minute before slicing.
Serve with warm tomato sauce for dipping.
1 cup tomato sauce - for dipping