Use your leftovers! One of my favorite things to do with my spaghetti and meatballs is to eat it on garlic bread, but here another option for me. Sorry not a freezer recipe.
Spaghetti and Meatball Calzones
Serves 4
1 pound refrigerator pizza dough – $2.59
2 cups leftover spaghetti and meatballs, chopped – free cause you made it earlier in the week
1/4 cup leftover tomato sauce – free cause you made it earlier in the week
1/4 cup shredded mozzarella cheese – $.92
Total Cost = $3.51
Cost Per Serving = $.88
Prep Day: Make Spaghetti and Meatballs.
Serve Day: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or if you have a nonstick baking sheet, lining is not necessary.
Divide the dough in 4 equal portions. Place on a floured work surface and using a rolling pin, roll out the dough into a small round about 6 to 8 inches in diameter. Repeat with remaining pieces of dough. Set aside.
Place about a quarter of the leftover spaghetti and meatballs in the center of the dough round. Top with 1 tablespoon of sauce and sprinkle with a tablespoon of cheese. Brush the edges of the dough with a bit of water. Fold the dough over to make a half circle and crimp the edge with a fork. Place on prepared baking sheet. Repeat with remain filling and dough.
Place in oven and bake for 35 minutes or until golden brown. Serve hot with a side of tomato sauce.
Northerly Nosh 