- 1 package (26 oz.) Rosina Italian Style Meatballs
- 6 (16 oz.) refrigerated pizza dough balls
- 3 cups marinara sauce
- 6 cups shredded Mozzarella cheese
- 2 large eggs
- 1 teaspoon water
- Flour for dusting surface
Preheat oven to 375°F. Line a baking sheet with parchment paper. Roll out the pizza dough ball to a ¼ inch thickness on a lightly floured work surface. Cut two large circles into the dough. Using a fork, pierce a few small holes into the dough circles. Coat the center of the circles with 2 tablespoons of sauce, leaving a 1 inch border. Place about 4 meatballs onto the bottom half of the sauced dough circles and sprinkle approximately ½ cup of mozzarella cheese onto the meatballs. Fold dough in half over the filling and roll the edges by pressing and crimping them together to seal. Place calzones onto a non-stick baking sheet; repeat process for additional calzones. Beat together the eggs and water in a bowl and brush over the top of the calzones. Bake the calzones in the preheated oven for 40 minutes until golden brown. While calzones are baking, heat the remaining sauce to use for dipping. Remove calzones from the oven and let rest for 5 minutes before serving.