Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Meatball | not in our table | 0 |
| Pizza | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- MEATBALL CALZONES
- 13.8 oz can refrigerated pizza crust
- 26 oz jar mini meatball pasta sauce
- 1 cup shredded Italian cheese blend
- Dried oregano and/or Dried Basil
Directions
Heat oven to 425 degrees.
Line a baking sheet with nonstick foil.
Unroll crust on a cutting board and stretch dough to a 12 inch square, cut in quarters.
Transfer to baking sheet.
Pour sauce into a bowl, distribute meatballs in centers of squares.
Top each with 1/4 cup cheese.
Fold corner to corner to form triangles.
Press edges to seal, poke holes in top.
Sprinkle with basil or oregano.
Bake 13 min. or until golden.
Heat remaining sauce to serve on the side.