6–8 cooked meatballs (store-bought or homemade), halved
8 oz whole milk ricotta cheese
1 tbsp heavy cream
½ cup grated Parmigiano Reggiano (plus more for topping)
Kosher salt, to taste
Pinch of crushed red pepper flakes (optional)
2–3 tbsp pizza sauce (plus more for serving)
2–3 slices roasted red peppers (fresh or canned)
Fresh basil leaves, hand-torn
Dried oregano, to taste
Olive oil, for drizzling
Directions
Preheat your oven to 550–600°F.
In a bowl, combine ricotta, heavy cream, Parmigiano Reggiano, a pinch of salt, and red pepper flakes if desired. Stir until smooth and spreadable.
Place meatballs in a skillet with pizza sauce. Season with salt, pepper, oregano, and pepperoncini if desired. Bake for 10–12 minutes until about 90% cooked.
On a floured surface, stretch a dough ball into a round about ¼ inch thick.
On one half of the dough, spread ricotta mixture.
Top with meatball halves, roasted red peppers, more parmesan, and torn basil leaves.
Lightly moisten the edge of the dough with water. Fold the dough over, forming a half-moon. Crimp edges with fingers or a fork. Leave a small opening on top for steam to escape.
Dust a pizza peel with flour, place the calzone on it, and transfer to the oven.
Bake for 12–15 minutes, until golden brown and puffed. Remove from oven and let rest 2 minutes.
Drizzle with olive oil, sprinkle more parmesan, and top with oregano or crushed red pepper if desired.
Serve with warm pizza sauce on the side for dipping.
