Recycle Those Meatballs

My teenagers issued an ultimatum the other night: No more pastas with exotic sauces--give them good old spaghetti and meatballs. So I made a big batch, knowing that the leftover sauce and meatballs would make a terrific filling for calzone.

Set aside one cup of pasta sauce and 16 meatballs, and you’ll have the right amount to quickly put together these folded, stuffed pizzas. They make for a fun, informal weeknight supper; just toss a salad and serve.

Morgan is author of “The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition” (Chronicle Books, $18.95).

Calzone Filled With Meatballs and Mozzarella

Active Work Time: 15 minutes * Total Preparation Time: 30 minutes

Cornmeal

2 (10-ounce) tubes refrigerated pizza dough or 20 ounces pizza dough

Flour

1 cup marinara pasta sauce

1 pound meatballs, cut in half (about 16)

1 1/4 cups (5 ounces) grated mozzarella

2 tablespoons olive oil

Heat the oven to 450 degrees. Lightly dust 2 baking sheets with cornmeal and set aside.

Divide the pizza dough into 4 even portions. Roll each into a ball and then flatten into a disk shape. Lightly sprinkle a work surface with a little cornmeal and, using a floured rolling pin, roll each disk into a 9-inch circle about 1/4-inch to 1/8-inch thick.

Divide the marinara sauce among the circles of dough, spreading it around the center of the dough and within 1 inch of the edges. Divide the meatballs among the circles, placing them on the lower half of each piece of dough.

Cover the meatballs evenly with the grated cheese. Fold the top half of the dough over the filling and press the edges together, crimping with your fingertips. Set 2 calzones on each baking sheet. Brush the tops with the olive oil.

Bake the calzones until nicely browned, about 12 to 15 minutes. Serve hot or warm.

4 servings. Each serving: 902 calories; 2,236 mg sodium; 101 mg cholesterol; 46 grams fat; 18 grams saturated fat; 63 grams carbohydrates; 39 grams protein; 7.5 grams fiber.