Place the meatballs on a oiled baking tray and put it in the oven
Bake for 15 minutes or until they are browned
Cut the dough into 4 pieces and cover with a damp cloth. Set aside
Heat a stainless steel pan on medium heat for 30 seconds
Add the oil and garlic
Add the onions and bell peppers
Cook until they are soft (about 4-5 minutes)
Add the zucchini zoodles and cook for about 3 minutes
Add the pizza sauce
Mix well and set aside
Set the oven heater to 400°
Roll the dough in a long shape (like a flatbread)
Place the meatballs stuffings on one side, keeping the edges clean (about 3 meatballs per dough)
Fold over the bottom part of the dough
Using a fork, seal the top and bottom of the calzone
Place the calzone on an oiled baking tray
Generously brush the top of the calzone with almond milk
Repeat the process for the remaining 3 dough pieces
Place the tray in the oven and bake for about 30-35 minutes until the top is browned
Remove from the oven and let it cool to touch before serving
Serve with pizza sauce
Video
Notes
- My local grocery store sells 16oz pizza dough which is about 1Lb per bag. So, I used 2 bags. Each bag makes 2 calzones, so, you will have 4 calzones in total- I put about 3 meatballs per calzone. If you don't want to make all 4 at once, refrigerate the remaining meatballs stuffing and use it in the future.
Nutrition
Calories: 830kcal
Keyword Calzone recipe, how to make calzones, vegan calzones