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Meatball Calzones Recipe

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This recipe for Meatball Calzones, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Schultz
Added: Wednesday, February 18, 2009


For the dough:
1 cup Water, between 110-115
1 tbsp. Yeast
1 tbsp. Olive oil
3 cups All purpose flour
1 tsp. Fine sea salt
As needed Cornmeal

For the tomato sauce:
1/4 cup Extra virgin olive oil
1/2 onion, medium dice
2 Cloves, sliced thin
2 tbsp. Thyme, chopped
1 small Carrot, finely shredded
28 oz. can Whole tomatoes with juice
To taste Salt and pepper

For the meatballs:
1 1/2 lb. Ground chuck
1/2 lb. Ground pork
2 Eggs
1 cup Panko flakes
1 cup Grated Parmesan
1 tbsp. Sea salt
To taste Black pepper, freshly ground
1/2 cup Chopped fresh parsley, basil or oregano

For the calzones:
3/4 cup Parmesan cheese, grated
1 cup Mozzarella cheese, grated
1 tbsp. Extra virgin olive oil

To make the dough:
Sprinkle yeast on top of water in a large mixing bowl and stir gently until dissolved. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes. Add oil, most of the flour and salt and mix until incorporated. Add remaining flour and mix until almost incorporated. Turn mixture, which will be slightly dry, out onto a floured surface. Kneed several turns by hand until smooth and elastic, about 3-5 minutes. Adjust consistency, if necessary, with a small amount of flour or water.
Shape dough into a ball. Let dough rise at room temperature until doubled, about 60-75 minutes, or in the refrigerator overnight. Punch dough down gently to deflate and split dough in half.

To make the tomato sauce:
Heat a sauce pan over medium heat and add the oil. Add the onion and garlic and cook until softened, about 10 minutes. Add the thyme and carrot and cook until the carrot is soft. Crush the tomatoes up a little bit in a zip lock bag. Add the tomatoes with their juice and bring to a boil. Reduce the heat to a simmer and allow the sauce to thicken, about 30 minutes. Season to taste with salt and pepper.

To make the meatballs:
Mix all ingredients gently in a large mixing bowl until thoroughly combined. Shape into small ping-pong sized balls. Place meatballs on a parchment lined baking sheet. Bake at 375 until brown, about 15 minutes.

To make the calzones:
Form one half of dough into a circle on a cornmeal dusted pizza peel or baking sheet. Spread half the circle with tomato sauce and place meatballs on top of sauce. Top with both cheeses, fold plain edge on top of meatballs and seal by turning edges over. Cut several slits in the top and brush with olive oil. Repeat with second part of dough and toppings. Bake at 450 on a pizza stone until golden brown and crisp, about 18-22 minutes.

Number Of Servings:
Number Of Servings:
2 Large Calzones




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