If you’ve been around here a while, you know I love the 2 Ingredient Dough recipe. I buy a quart of non-fat Greek yogurt weekly to make four batches of the dough. Three go towards bagels for the week and one goes towards something fun, like 2 Ingredient Dough Meatball Calzones.
These are a little lighter than the traditional calzones that I make because I don’t put ricotta cheese in them. The dough would hold up fine if you did add ricotta cheese. It would just be too heavy for my stomach.
What’s fun about this recipe, though, is you can vary it with an infinite amount of possibilities. You can change the meat, or have no meat, change the cheese … heck, you can even fill it with eggs and bacon for a breakfast calzone.
For this post, we’re making meatball calzones.
2 Ingredient Dough Meatball Calzones
What You’ll Need:
- 1 batch 2 Ingredient Dough
- 1 teaspoon fresh dried oregano
- 3 pre-made meatballs, sliced
- 1/8 cup marinara sauce
- 1/8 cup shredded mozzarella
What You’ll Do:
Pre-heat the oven to 350.
Make the 2 Ingredient Dough according to this recipe, and include the oregano in the dough.
Split the dough in half.
Use a rolling pin to roll one half of the dough into a circle about 1/4 inch thick.
Fill one side of the circle (almost to the edge, but not quite) with half the meatballs, marinara sauce, and mozzarella.
Fold the empty half over.
Using your fingers, press the top half down, along the edges, to close it. Roll the edge up a little bit to add a little bit of texture to your calzone.
Use the second half of the dough and the remaining ingredients to make a second calzone.
Bake for 32 to 35 minutes until the dough is cooked through.
2 Ingredient Dough Meatball Calzones
You can easily make calzones at home. Get this 2 Ingredient Dough Meatball Calzones recipe.
Ingredients
- 1 batch 2 Ingredient Dough
- 1 teaspoon fresh dried oregano
- 3 pre-made meatballs, sliced
- 1/8 cup marinara sauce
- 1/8 cup shredded mozzarella
Instructions
- Pre-heat the oven to 350 F.
- Make the 2 Ingredient Dough according to this recipe, and include the oregano in the dough.
- Split the dough in half.
- Use a rolling pin to roll one half of the dough into a circle about 1/4 inch thick.
- Fill one side of the circle (almost to the edge, but not quite) with half the meatballs, marinara sauce, and mozzarella.
- Fold the empty half over. Using your fingers, press the top half down, along the edges, to close it. Roll the edge up a little bit to add a little bit of texture to your calzone.
- Use the second half of the dough and the remaining ingredients to make a second calzone.
- Bake for 32 to 35 minutes until the dough is cooked through.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1166Total Fat 69gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 37gCholesterol 32mgSodium 1324mgCarbohydrates 123gFiber 6gSugar 2gProtein 14g
Blossom Smith
Wednesday 31st of July 2019
These meatballs are so special! Mozzarella inside meatballs is like a good heart in a good person – it makes her even better! Really impressed with how this dish looks so please count me in to make this sometime in the near future!
HolyVeggies
Sunday 14th of July 2019
I'm Italian and I love calzone, though it's impossible to find a pizzeria that can make a gluten free calzone. It's a good idea to try a homemade recipe.
Paula Stewart
Thursday 11th of July 2019
I love this versatile dough. I have a bottle of everything seasoning that I use for making bagels with it. These calzones will be in an oven near me soon!
laurenofalltrades
Thursday 11th of July 2019
I've made pizza with the 2 ingredient dough. I never thought about what else I could make with it! Thanks for the ideas!
Silvia Martinez
Wednesday 10th of July 2019
I love calzones! You recipe looks so easy and delicious.