Meatless Monday: Vegetarian "Meatball" Calzones

Vegetarian "Meatball" Calzone

Makes two large calzones. If you want three smaller calzones, cut the dough into thirds.

1 store-bought pizza dough at room temperature (I like Trader Joe's herb dough but you can choose your favorite white or whole wheat)

6-7 meatless "meatballs" (I recommend Quorn brand, they're the most realistic)

1 jar of your favorite tomato sauce or about 3 cups of home made (Dave's Gourmet makes a delicious tomato basil that I like to use for this)

8-9 small fresh Mozzarella balls

1/2 cup grated Parmesan or Parmesan Blend

2 slices good quality Provolone cheese (optional)

1/2 cup store bought or homemade basil pesto

1/4 cup Cabernet or Shiraz wine

1 tbs. extra virgin olive oil

Sprinkle of kosher or sea salt to taste

Preheat oven to 475 degrees.

Heat your tomato sauce in a pot over medium-high head. Add the wine, about 1-2 tbs of the Parmesan cheese, and the meatless meatballs. Cover and cook 4-5 minutes or until meatballs are heated through. Reduce heat and simmer another 5 minutes or so. This can be done ahead and set aside. Using a spoon, remove the cooked meatballs from the sauce and slice into rounds. 

On a floured board, cut the pizza dough into two even halves. Roll each ball into a flat circle about 6-7 inches across. Spread a layer of pesto on the top side of each circle. Top with a few tablespoons of tomato sauce and arrange about 2 rows of slices meatballs, flat/cut side down. Top with remaining cheeses.

To form the calzone, fold each circle in half and press the edges together firmly, pressing with a fork to seal it. Brush the tops with extra virgin olive oil and sprinkle a pinch of sea salt.

Line a baking sheet with parchment paper and bake calzones for 10-15 minutes until crust is lightly browned.

Serve with remaining heated tomato sauce on the side.