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Homemade Meatball Calzones

Deliciously flavorful meatball calzones with Italian herbs and spices and loaded with cheeses make an awesome easy weeknight meal. These are also perfect for parties and game day!
Course Appetizer, Main Course
Cuisine Italian
Keyword meatball calzone recipe
Servings 4 people
Author Ang Paris



To Make Homemade Meatballs

  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons dried basil
  • 1 tablespoon dried parsley
  • 1/4 cup grated Parmesan cheese
  • 3 eggs
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

For the Meatball Calzones

  • 1 Wewalka Bistro Pizza Dough
  • 1/4 cup tomato sauce - for the meatballs
  • 6 large meatballs (if frozen, thaw first)
  • 2 tablespoons tomato sauce - for the calzone
  • 1/2 teaspoon granulated garlic
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Colby Jack cheese, shredded
  • 2 tablespoons butter
  • 1 teaspoon fresh garlic, minced
  • 1/8 teaspoon dried parsley
  • 1/8 teaspoon dried basil
  • 2 tablespoons grated Parmesan cheese


For the Meatballs

  • Combine all ingredients in a bowl and mix really well.  Mr. Juggling Act uses his hands to mix.  If the mixture feels very dense, you can add a splash of water.
  • Roll the meat mixture into 2" balls.  The mixture will feel a little like dough that needs more flour, more dense. 
  • TIP: Do not overwork the meatballs.  Roll them gently between your palms until they just come together.
  • Arrange the meatballs on a large baking tray.  Add about 1/2-inch of water to the tray to prevent the meatballs from sticking or burning.
  • Bake in a 350-degree F oven for about 35-40 minutes, or until meatballs are browned.
  • If you wish to freeze some or all of the meatballs, wait until they are completely cooled.  Place them in freezer bag and remove as much of the air as possible.  Store in the freezer for up to 2 months.
  • Cooked Meatballs can be stored in an airtight container in the refrigerator for up to 1 week.

For the Calzone

  • 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 1/4 cup of sauce.
  • Unroll the Wewalka Bistro Pizza dough onto a baking sheet. Leave the parchment under the dough - it's oven safe.
  • Add 1 tablespoon of tomato sauce on half of the dough, leaving a 1/2-inch around the edge.
  • After that, sprinkle the granulated garlic over the tomato sauce.
  • Sprinkle 1/4 cup of cheese on top of the sauce and then add the quartered meatballs.
  • Add an additional tablespoon of tomato sauce onto the meatballs and top with the remaining 1/2 cup of cheese.
  • 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.
  • Melt the butter in the microwave.
  • Add 1/8 teaspoon each of dried basil and dried parsley and stir.
  • 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.
  • 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.


If you are short on time, you can absolutely use store-bought meatballs and tomato sauce!
Tips for using Wewalka Dough:
  • Don’t let the dough it sit on the countertop for too long; handling it is much easier right out of the refrigerator.
  • Unroll and keep the dough on the parchment paper while baking. I trim the edges so it doesn't hang off the baking sheet.
  • Note: this paper is oven safe up to 500°F.
Store any leftover calzone in an airtight container in the refrigerator for 4-5 days.
To reheat the calzone:
  • Preheat the oven to 200-degrees F.
  • Place a piece of tinfoil onto a baking sheet and put the calzone pieces on top.
  • Bake for 5-10 minutes until the calzone pieces are warmed through.
How to freeze a calzone:
  • Follow the instructions for making the calzone but do not brush with the butter mixture.
  • Place the calzone with the parchment paper on top a large sheet of plastic wrap. Tightly wrap the entire calzone.
  • After that, put the wrapped calzone into a freezer bag (if you are making several, they can be frozen together in the same bag, but be sure to wrap each individually.)
  • Meatball calzones will keep in the freezer for up to 2 months.
  • To bake from frozen, preheat the oven to 400°F , carefully unwrap and place on the baking sheet. Bake for about 30 minutes until heated through.


Serving: 8g