Prepared pie crusts, canned tomatoes and frozen meatballs make short work of these tasty calzones.
PREP TIME 10 minutes
COOK TIME 35 minutes
6 servings (1 wedge each)
|1||Cup shredded part-skim mozzarella cheese (1 cup = 4 oz)|
|1||can (14.5 oz ea) Hunt's® Diced Tomatoes in Sauce, undrained|
|8||Ounce frozen cooked meatballs, thawed, quartered|
|3||*serving PAM® Original No-Stick Cooking Spray|
|1||pkg (15 oz ea) refrigerated pie crusts (1 pkg = 2 crusts)|
|1/4||Teaspoon dried basil leaves|
- Preheat oven to 425°F. Spray baking sheet with cooking spray. Combine tomatoes with their sauce, meatballs and basil in medium bowl; set aside.
- Place 1 pie crust on prepared baking sheet. Spoon half of the meatball mixture evenly over half of crust, leaving a 1-inch border around edge of crust. Sprinkle with half of the cheese. Fold crust in half to enclose filling; pinch edges together to seal. Cut slits in top of crust with sharp knife to vent. Repeat with remaining crust, remaining meatball mixture and remaining cheese.
- Bake 20 to 25 minutes, or until golden brown. Cut each calzone into 3 wedges to serve.
|Serving Size:||1 wedge|
|Dietary Fiber||1 g|
|Saturated Fat||14 mg|
|Total Fat||31 g|
|Vitamin C||6 cups|
|Vitamin A||324 g|
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