Dear Sun Spots: Years ago, Vespucci’s in Lewiston made a pizza-dough-covered meatball that was very good. I was wondering if anyone had the recipe or something like it. They used to be located on Pine Street, and then relocated to Sabattus Street. It was a great sandwich shop. Thank you. – Patti, Auburn.

Answer: Sun Spots contacted many people who used to work (and eat) there, including one of the cooks. No one can recall this item being on the menu. It might be worth trying to recreate it with this meatball calzone recipe, which ran in “Relish” magazine:

Ingredients: 2 (13-ounce) tubes refrigerated Italian pizza or bread dough, 1 egg beaten with 1 tablespoon water, 1 (8-ounce) bag pre-shredded mozzarella and provolone cheese (2 cups), 1 (12-ounce) package precooked frozen cocktail-size Italian meatballs (or regular size, cut in half), 1 (26-ounce) jar marinara or spicy Arrabiatta sauce.

Method: Preheat the oven to 400 degrees. Coat a 14-inch round pizza pan with no-stick spray. Carefully unroll each tube of dough into a rough rectangle. Place one dough piece into the pan. Snip off the points and press extra dough into bare spots to cover the bottom of the pan.

On the work surface, snip the points on the second piece of dough and press to form a rough circle. Brush dough in the pan with the egg mixture. Sprinkle on half of the cheese. Top with meatballs. Drizzle on 1 cup of sauce. Top with remaining cheese. Cover with dough circle. Pinch edges to seal. Brush with the egg mixture.

Pierce top several times with a small sharp knife. Bake for 18 to 20 minutes or until golden and bubbling through the dough slits. Serve calzone with remaining sauce at the table. Serves six people.

• In the letter from D.M.W., Norway, in Tuesday’s column, Sun Spots incorrectly reported that the name of a restaurant located on Lisbon Street, Lewiston, was the Jay Inn. It was called the Joy Inn. Many thanks to all of the keen readers who called and e-mailed with the correct name!

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