Turkey Meatball Calzones by Chef Eric Greenspan
5
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
This meatballs in this recipe are extremely versatile. Serve them over spaghetti, spiralized vegetable noodles, a split baked potato sprinkled with cheese, or even as a side dish to an Italian frittata. Slice them thin and scatter over pizza for a meat-lover’s pie. The meatballs freeze well so make a big batch to use for easy dinners on too-busy-to-cook days. If you don't want to use sesame seeds, sprinkle the tops with Italian seasoning instead. Add some red pepper flakes to the sauce for a little heat.
Ingredients
Turkey, ground 93% lean
8 oz
Fresh oregano
1½ tbsp(s)
Grated Parmesan cheese
1½ tbsp(s)
Whole wheat breadcrumbs
1½ tbsp(s)
Garlic powder
1½ tsp(s)
Cooking spray
4 spray(s)
Self-rising flour
1⅓ cup(s)
Plain fat free Greek yogurt
1 cup(s)
Raw egg
1 large, beaten
Shredded part-skim mozzarella cheese
6 tbsp(s)
Store-bought marinara sauce
¾ cup(s)
Sesame seeds
1 tbsp(s)
Instructions
1
To make meatballs, combine turkey, oregano, Parmesan, breadcrumbs, and garlic powder in a bowl until thoroughly mixed. Roll into 12 small meatballs.
2
Coat a large nonstick skillet with cooking spray, warm over high heat. Add meatballs to hot pan; cook, stirring a few times, until browned evenly on all sides, about 10 minutes (the meatballs should be almost cooked through). Set aside to cool; cut each meatball in half.
3
To make dough, preheat oven to 425°F. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky; let dough rest 5 minutes.
4
Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 6 equal pieces. Roll each piece of dough into a 5- 6-inch circle. Place 1 Tbsp mozzarella cheese in center of a circle; top with 4 meatball halves and spoon 2 tbsp sauce over top. Fold dough over to form a half circle; seal by crimping edges with a fork. Brush with egg; sprinkle with some sesame seeds. Place on a baking sheet; repeat with remaining ingredients. Bake until golden brown, about 15-20 minutes. Let cool slightly; serve.
5
Serving size: 1 calzone (with optional tomato sauce for dipping)
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