My Big, Fat Italian Meatball Calzones…

Here’s a little something I put together this afternoon.  It coincides with an old world dough recipe I made a couple of days ago–basically taking my favorite pizza dough recipe and freezing it for a couple of days; then thawing it out for a few hours before use.

Yields up to 4

  • 1 pizza dough (Click here for the recipe), divided into four
  • 1 lb organic ground meat (For this recipe, I used bison)
  • 1 can organic tomato sauce
  • 1/2 package organic mushrooms, sliced
  • 3 cloves fresh garlic, chopped
  • 1/4 cup red onions, chopped
  • 1 tsp Italian Seasoning (or similar)
  • 1 tsp Pasta and Herb Seasoning (or similar)
  • 1 tsp Herbs de Provence
  • 1 tbsp red wine vinegar
  • 1 cup Mozzarella
  • 1 egg, plus 1 tbsp water (for egg wash)
  • Kosher Salt and Fresh Ground Pepper, to taste


  1. In a large bowl combine ground meat, garlic, onions, seasonings, salt and pepper.  Make about 15 medium-size meatballs (about 3 inches wide); then set aside.
  2. Meanwhile, preheat a large pan and place-in the meatballs.  Cook until all sides are a light brown.
  3. Add-in the tomato sauce and mushrooms.
  4. Pour-in the red wine vinegar inside the tomato can so that it soaks up the remaining sauce from the can.  Pour this into the pan.
  5. Add-in a bit more of the seasonings, as well as, salt and pepper in accordance to your taste.  Cook for another 5 minutes.  Set aside.

  6. Meanwhile, prep the pastry dough using a dough-filler (optional) -or- fill-in manually, as shown below.   Unroll one dough onto a slightly floured pastry board.  Top with mozzarella, then spoon-in two meatballs and sauce mixture onto half of the dough.  Fold dough over the filling, forming a half circle and press with a fork to seal. Brush top with egg mixture. Repeat with remaining dough, and meatball mixture.

  7. Bake at 400° for 20 minutes or until golden brown.  Serve with additional meatball, sauce mixture, and mozzarella if desired.

    Bison Meatballs Calzone


  1. kimrish

    You make it look so easy! My girlfriend and I shall give this a try!

    Also, this method you used with the fork and all remind me of a Mauritian sweet dish

    – Tirish

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