One of my favorite lunches growing up was a meatball sub. Served on a sub roll with huge chunks of meatballs, tomato sauce and all that ooey-gooey, melted cheese, what's not to like?! I'll let you in on a little secret: I always added a special ingredient to these sandwiches. As a kid, I had a HUGE addiction to Vlasic Dill Pickles (who am I kidding...that is actually still true today). So you know, that is what I added to my sub to "make it my own." Simply delicious!
Lately, I've been using sliced provolone on my kids' pizzas. They absolutely LOVE the gooey way it melts, which spun me right back to my meatball sub memories.
So I decided today was a good day for a throwback lunch. I'm going to recreate my favorite meatball sub as a super-easy, meatball and cheese calzone. Plenty of grass-fed meatballs, quick tomato sauce, provolone cheese and my 72-hour dough....gotta be killer, right?! Just wait until I add those pickles. Boom what? Success!
Be inspired by childhood favorites today and create some love with Baking Steel!
Super Easy Meatball and Cheese Calzone
9 - 2 oz. meatballs (grass fed beef 85% lean) with salt & pepper, parmesan cheese and italian seasoning.
1 pizza dough
6 oz. Tomato sauce
6-7 slices provolone cheese
1. Preheat your oven at 500F with a Baking Steel on the top rack.
2. For the meatballs, toss in a pan and bake for 9 minutes at 500 F. Remove.
3. Stretch our your dough to a 12 inch round, place on a pizza peel that has been dusted with flour and semolina flour.
4. Distribute the tomato sauce over half of the dough. Strategically place half of the cheese on top of the sauce. Next add your meatballs, then add the remaining cheese on top. Toss in a few basil leaves and fold remaining half over. Pinch or close up the ends. Paint a bit of olive oil over the surface to help it color in the oven.
5. Launch onto your Baking Steel and bake for 12-15 minutes or until desired doneness. If you are feeling ambitious, throw on the broiler for a minute or two toward the end to create some char up top. Remove and enjoy...