“MEATBALL” CALZONE WITH ROASTED PEPPERS AND SPINACH

SERVES

2-4

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

For the Calzones:
12 Pure Farmland Plant-Based Italian with Parmesan “Meatballs”
1 16-oz package pizza dough
2 Tbsp. vegetable oil
Salt and pepper
1 cup all-purpose flour
1 cup roasted red pepper, cut into strips
1 14-oz jar of favorite pizza sauce
4 slices provolone
2 cups baby spinach
8 basil leaves
1 egg mixed with 1 Tbsp. water
1 Tbsp. dried parsley leaves

DIRECTIONS

For the Calzones:
Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Heat oil in a medium sauté pan over medium-high heat.

Season meatballs with salt and pepper and add to pan. Sear on all sides until well browned. Remove and set aside.

On a lightly floured work surface, divide dough into four pieces and roll each piece into a thin circle.

To each piece of dough add pizza sauce, making sure to leave a ½” border all the way around. Top with provolone, red peppers, meatballs, spinach, and basil.

Fold the top half of the dough over and seal the edges by pressing and crimping the edges together. (If dough is dry you can use some of the egg wash to help seal.)

Using a sharp knife make a few scores to help remove steam during cooking. Brush lightly with egg wash and dried parsley and place in preheated oven.

Bake until calzones are well browned, 12-15 minutes.

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