Turkey and Capocollo Meatballs for Calzones

I've wanted a calzone all day.  A meatball calzone.  I feel like I've eaten way to many burger and steaks lately so beef and veal are out.  I have made some really good turkey meatballs in the past that I normally mix with chicken sausage, but I wanted something different.  The addition of ricotta will keep this meatball very light, while the capocollo adds the fat missing from beef or pork.

Lets make no doubt about it.  This recipe in the end creates a calzone, but the meatballs are the star of the show...

Turkey - Capocollo - Ricotta Meatballs

- 1 lb ground turkey

- 1/3 cup thin sliced capocollo

- 1 cup ricotta cheese

- 3 scallions

- 1 egg

- 1 cup pecorino romano

- 3 garlic cloves

- 1/2 cup panko bread crumbs

- salt / pepper to taste

Quick sautee your capocollo in a hot pan.  Let it drain on paper towels.  Reserve  the oil for searing your meatballs.  Mix the turkey, ricotta, sliced scallion, egg, pecorino and chopped garlic in a mixing bowl.  When capicollo has cooled, dice it and mix all ingredients together.  Roll into golf ball sized meatballs.  I went a touch larger.  This recipe made 13.

Sear meatballs in reserved oil.  You may need to add a bit of olive oil.  When you have a nice golden brown color on both sides, add tomato sauce to cover the meatballs, put on a lid for steam and bake in an oven for 30 minutes at 300 degrees.  Flip your meatballs and give the pan a shake to re-disperse the sauce.  Bake for another 30 minutes.

*The sauce I used for this is very basic.  I cook some garlic in oil.  Add one can of tomato paste, 2 cans roasted garlic flavored tomatoes and then add some italian seasoning, red pepper flakes, garlic powder and onion powder.  It doesn't need to be cooked for long (10 - 15 minutes).  It will get more flavor and cooking time with the meatballs.

Pizza/Calzone Dough

Please try to make your own dough.  It takes a few minutes, you have most of the ingredients on hand at all times and is cheaper and tastes better than store bought doughs.  Rising time will be equal to store bough dough which typically could require extra thawing. 

This is a recipe I developed some time ago.  You will notice the addition of a few seasonings that purists would scoff at.  I think it adds some flavor and makes the dough look great!

- 1 pack instant yeast
- 1 cup of warm (95 degrees - 110 degrees) water
- 1 tsp sugar
- 3 cups of flour
- 2 tbs olive oil
- 1 tsp salt
- 1 tsp onion salt
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 tsp red pepper flake

Add the yeast, sugar and water to the workbowl of your stand mixer.  Let the yeast proof for 5 minutes.  Add the remaining ingredients and using your dough hook, mix on low.  Pour out onto your cutting board.  If the dough looks dry add a spash of oil or water.  If it looks wet, bench flour will take care of it.  Knead until the dough forms a ball.  Let it rise until it doubles in size.  I recommend punching it down, and letting it rise a second time.

Meatball Calzone

- Meatballs

- Ricotta cheese

- Fresh mozzarella cheese

- Slice red onions

- Banana peppers

Cut the dough into 3-4 equal pieces.  Roll one at a time.  Add some reserved sauce from the meatballs to a little less than 1/2 of the dough.  Assembly is up to your own creativity and personal portion preferences.  Add slice meatball, ricotta, mozzarella, sliced onion and banana peppers as you wish.  I like to sprinkle with some pecorino romano as well.  Feel free to add/subtract fillings as you wish.

Fold over the other half of the calzone.  Crimp the edges.  Beat an egg with a splash of water and brush over the top of the calzone.  Bake for approximately 15 minutes in a 415 degree oven.  I highly recommend a pizza stone if you have one.