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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Pizza pocket or calzone? Whatever you call these mozzarella and meatball-filled pockets, they're delicious!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Ruler
- Silicone pastry brush
- Parchment paper
- Baking sheet
Directions
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.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 65mg
- Sodium: 960mg
- Total Carbohydrates: 52g
- Protein: 16g
Daily Values
0%
Iron 20%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 6%