Preheat your oven to 450ºF.
Chop half of your onion, crush 4 cloves of garlic, and saute over 1 tbsp olive oil in a large pan over medium heat.
Once the onions and garlic are soft, add the meatless meatballs and cook for 6-8 minutes.
When the meatballs have browned, add 1 jar of tomato sauce, 1 tsp dried basil, 1 tsp oregano, 2 tbsp Nooch, and salt and pepper to taste. Reduce the heat to low and cook in the sauce for about 5 minutes to soak in that flavor.
Once the meatballs are cooked, set aside. Remove your fresh pizza dough from the wrapping and set onto a lightly floured surface and cut into 4 equal parts.
Lightly flour your rolling pin and roll out one pizza dough quarter at a time. It doesn’t have to be a perfect shape so long as it is large enough to stuff and fold.
Spread 1-2 tbsp vegan ricotta cheese onto the dough leaving about 1 inch of space around the edge of the dough. Place your toppings: tomato sauce, meatballs, and vegan mozzarella on one half of the dough.
Fold the dough over the toppings and seal by pinching the dough together around the entire calzone. Press down the edges with a fork to reinforce. Repeat with the remaining 3 dough quarters.
Once the calzones are stuffed and ready to go, crush 2 garlic cloves and combine with melted butter. Brush the garlic butter over all of the calzones for that perfect golden crust!
Bake for 15-18 minutes until golden. Let cool for a bit before eating and enjoy!