Turkey meatball calzones by Chef Eric Greenspan
Uncooked 93% lean ground turkey
Grated Parmesan cheese
Whole wheat breadcrumbs
White self-rising flour
Plain fat free Greek yogurt
1 large, beaten
Shredded part-skim mozzarella cheese
Store bought marinara sauce
- To make meatballs, combine turkey, oregano, Parmesan, breadcrumbs, and garlic powder in a bowl until thoroughly mixed. Roll into 12 small meatballs.
- 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.
- 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.
- 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.
- Serving size: 1 calzone (with optional tomato sauce for dipping)