Uploaded by roseliaphillycontest on May 28, 2010
Please enjoy! I cooked this with love! :)
xoxo Roselia
THE RECIPE- Cream cheese meatball calzones
2 pounds lean sirloin chopped meat
2 eggs beaten add 2 tablespoons of water
4 cups seasoned bread crumbs
1 cup of water
12 oz chive and onion Philadelphia cream cheese
12 oz Philadelphia sun dried tomato and basil
1 cup of Kraft Parmesan cheese
2 cups of Kraft mozzarella cheese
2 table of meat season should contain salt garlic and red pepper a little spicy
4 tables of olive oil
2 tsp of garlic powder
2 tsp of parmesan cheese
2 recipes for pizza dough- ready to go
Heat oven to 350 and grease tray with tsp of olive oil
Put the 12 oz chive and onion cream cheese spread and 4 oz of sun dried tomato and basil spread in the food processor to soften. Add 2 cups of the bread crumbs and eggs to the mixer. Blend cream cheese mixture with meat using your hands add Parmesan cheeses, spices and remaining two cups of bread crumb. Continue to mix and slowly add water until the meat is combined with all ingredients. The consistency should remain soft yet firm. Create little meat balls, ½ inch round use a tablespoon to scoop (will help with size). Add to greased pan and roll around in the olive oil to get evenly disturbed around meat ball. Bake at 350 for about 10- 14 minutes depending on size of meat balls. They should be cooked completely. Once cooked let meatballs stand to cool.
Preheat oven according to pizza dough recipe about 425
Spread pizza dough out and spread the remaining of the sundered tomato and basil over dough and spread the shred mozzarella cheese across. Place about three meat balls across and roll dough over. Use a pizza cutter to cut away then with the edge of fork close edges.
Once the calzones are complete put on a cookie sheet.
Combine 2 table spoons of olive oil about 2 tsp of garlic powder and 2 tsp of parmesan cheeses and mix.
Using a pastry brush rub over top of calzones and bake. Serve with tomato sauce to dip.
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