Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Spinach and Meatball Calzones 3.5 (49) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from 30-Minute Spaghetti and Meatballs make this an easy, winning meal. Ingredients Extra-virgin olive oil, for baking sheet and brushing 10 ounces baby spinach Coarse salt and ground pepper All-purpose flour, for work surface 1 pound store-bought pizza dough (thawed if frozen), cut into 4 equal pieces 8 meatballs, halved, and 1 ½ cups sauce reserved from 30-Minute Spaghetti and Meatballs 8 ounces fresh mozzarella, torn into pieces ½ teaspoon red-pepper flakes (optional) Directions Preheat oven to 450 degrees. Lightly oil a rimmed baking sheet. In a large saucepan, bring 1/2 cup water to a simmer. Add spinach and season with salt; cover and cook until wilted, about 2 minutes. Transfer spinach to a fine-mesh sieve and drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop. On a lightly floured work surface, roll each piece of dough into an 8-inch round. In a medium bowl, stir together spinach, reserved meatballs and sauce, cheese, and red-pepper flakes (if using). Season with salt and pepper. With a slotted spoon, divide mixture among bottom halves of dough rounds, leaving a 1-inch border. Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet. Brush tops lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15 to 18 minutes. Rate it Print