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Rosina Traditional Meatball Calzones

Serves: 25


100 1oz. Rosina Traditional Meatballs

1 gallon of Spaghetti Sauce

5lbs. (5/1lbs. dough balls) Refrigerated Pizza Dough

48oz. Shredded Mozzarella Cheese

6-8 Large Eggs

¼ Cup Water

Flour for dusting

Baking Sheets

Parchment Paper

Cooking Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper. Roll out the pizza dough ball to a ¼ inch thickness on a lightly floured work surface. Cut 7 inch circles out of the dough. Using a fork, pierce aa few small holes in the dough circles. Coat the center of the circles with 2 Tablespoons of sauce, leaving a 1 inch border. Place 4 meatballs on the bottom half of the sauced dough and sprinkle meatballs with approximately ½ cup of mozzarella cheese for each. Fold dough in half over the filling and roll the edges by pressing and crimping them together to seal. Place calzones on baking sheet; repeat directions for additional calzones. Use a fork to beat the eggs with water in a bowl; brush over calzones. Place calzones into the preheated oven and bake until golden brown (about 40 minutes). While calzones are baking, heat remaining sauce to use for dipping. Spoon heated sauce into small bowls and serve with the calzones after they have rested for 5 minutes out of the oven.