Preheat oven to 375 degrees. Heat meatballs according to package directions; set aside. Cut pizza crust into 4 sections. Roll each section into a 5-inch square on a lightly floured surface.
Pizza pocket or calzone? Whatever you call these mozzarella and meatball-filled pockets, they're delicious!
Servings and Ingredients
|12 Hy-Vee frozen homestyle meatballs|
|1 (13.8-oz.) can Hy-Vee pizza crust|
|Hy-Vee all-purpose flour, for dusting|
|½ c. Hy-Vee pizza sauce, divided, plus additional for serving|
|2 tbsp. plus 2 tsp. Hy-Vee shredded mozzarella cheese, divided|
|1 Hy-Vee large egg, beaten|
|2 tbsp. Hy-Vee unsalted butter, melted|
|Fresh Italian parsley, chopped, for garnish|
Things To Grab
- Rolling pin
- Silicone pastry brush
- Parchment paper
- Baking sheet
Spoon 2 tablespoons pizza sauce onto half of each square about 1/4-inch from edges. Top each with 3 meatballs and 2 teaspoons mozzarella cheese. Fold dough over filling; seal edges. Place pockets on parchment-lined baking sheet. Lightly brush tops with egg, slit with a knife.
Bake 20 minutes or until golden. Brush pockets with melted butter and sprinkle with parsley. Let stand 5 minutes. Serve with additional pizza sauce, if desired.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 65mg
- Sodium: 960mg
- Total Carbohydrates: 52g
- Protein: 16g