Buffalo Meatball Calzone

• 15–20 minutes prep time
• 16-19 Minutes cook time
• Serves 1
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• Ingredients

  pkg Original Meatballs

  
  5 oz cream cheese, softened
  ¾ cup Frank’s® RedHot® sauce or red pepper sauce
  1 ¼ cup shredded mozzarella or Cheddar cheese (3 oz)
  2 – 16.3 oz cans refrigerated biscuit rounds
  1 egg
  1 tablespoon milk
  2 tablespoons softened cream cheese, for football laces

• Directions

  Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or grease with cooking spray. Thaw and cut 36 meatballs in half and place in large bowl. In small bowl, mix 5 ounces cream cheese and theFrank’s® RedHot® sauce until smooth. Mix in shredded cheese and meatballs until combined.

  Separate dough into individual biscuits. Press each half into a 6 inch circle and scoop 4 halves of meatballs with sauce to center-top of each. Fold biscuit over filling and press edges with fork to seal. Trim excess dough from pressed edges to shape like a football, and place on cookie sheet.

  Beat egg and milk in a small bowl and brush egg mixture on top each football shape. Bake 16 to 19 minutes or until golden brown.

  In resealable freezer bag or frosting bag with tip, add 2 tablespoons of softened cream cheese. Cut small corner on one end of bag and squeeze 1 line crosswise and 4 lines lengthwise to make football laces on top of each calzone. Serve warm and enjoy!