My family can’t get enough of this savory entree. We have it at least once a month. Leftovers freeze well for a quick meal later.
—CORI COOPER BOISE, ID
PREP: 1 1/2 HOURS + STANDING • BAKE: 25 MIN. • MAKES: 3 CALZONES (4 SERVINGS EACH)
3 eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
3 teaspoons Italian seasoning
2 pounds ground beef
3 loaves (1 pound each) frozen bread dough, thawed
3 cups (12 ounces) shredded part-skim mozzarella cheese
1 egg white, lightly beaten
Additional Italian seasoning
1 jar (14 ounces) spaghetti sauce, warmed
1. In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning. Crumble beef over mixture; mix well. Shape into 1-in. balls.
2. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink. Drain on paper towels. Reduce heat to 350°.
3. On a floured surface, roll each portion of dough into an 18x12-in. rectangle. Spoon a third of the meatballs and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal.
4. Place on greased baking sheets. Brush tops with egg white; sprinkle with Italian seasoning. Let stand for 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce.