This Meatball & Mascarpone Calzone will feed the crowd that’s arriving at your house for the Thanksgiving holiday. It can easily be prepared beforehand and heated up as they arrive…simply delicious!
Meatball & Mascarpone Calzone
3 cups sliced Meatballs
1 pizza frozen bread dough (thawed overnight in the refrigerator)
1 package Mascarpone cheese
1 cup shredded Pecorino cheese
1 cup Provolone Cheese
1 cup marinara sauce
1/2 cup flour
1 Tbs Italian seasoning
1/2 cup cornmeal
Heat the oven to 500°F. Cut the dough in half. Toss a little flour on the rolling surface and roll the dough to about an 8 inch round(ish). Leaving about an inch edge on one side. Layer with half the sliced meatballs, half the Mascarpone, half the cheese and about 1/3 cup of the Pecorino. Sprinkle in some Italian seasoning and a dash of salt & pepper.
Fold the long edge of the dough over – stretching a little until the two sides come together. Starting at one side, roll and pinch the dough together until the dough is completely closed with the filling sealed on the inside. Brush with an egg wash, top with some more Pecorino cheese and some salt, pepper and Italian seasoning.
Quickly lift and place the uncooked calzone on a baking sheet that has been lightly dusted with cornmeal. Cut a few holes in the top of the dough on each one before placing into the oven to allow steam to release. Cook for 15 minutes. Transfer to a cooling rack and allow to cool for about 10 to 15 minutes before cutting. Delicious!
Note: Linda and I wish you a very Happy Thanksgiving holiday! We’ll be enjoying the weekend with our family and friends…see you next week!