- 1 Ball of Dough, 6-8 oz
- 3 Meatballs, medium sized
- 1/4 cup Shredded Provolone and Mozzarella Cheese - combined
- 1/2 cup Ricotta Cheese
- 1 Green and Red Bell Pepper – sautéed in olive oil
- 4 tablespoons Pasta or Marinara Sauce – homemade or store bought
- 1 Handful Grated Romano Cheese
- Garlic Salt
Fire up your oven to 600°F+ – use an infrared temperature gun to check temp when ready. Hand-roll ball of dough, then flatten with rolling pin to quarter inch thick square. Place 2 tablespoons sauce in center of square.
Slice meatballs in half and center evenly on square. Dollop ricotta cheese and peppers in center. Sprinkle the provolone-mozzarella mixture on top of other ingredients. Add remaining sauce and Romano cheese on top.
Fold dough over end-to-end. Trim excess and pinch edges to seal. Place calzone on a cookie sheet and pre-bake in oven for a couple of minutes until firm. Remove from oven and cookie sheet. Baste top with olive oil and dust with garlic salt. Return calzone to oven directly on hearth. Bake until golden brown, turning as needed, about 2-3 minutes. Remove from oven and plate. Top off with additional sauce and Romano cheese as desired.
Makes 1 large Calzone: 2-3 Servings