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.