Italian calzones made with your favorite pizza dough; then stuffed with a mixture of broccoli, ricotta and mozzarella cheeses.
Calzones originated in Naples, Italy as a way to eat pizza on-the-go. Though many contain meat, like these ham and cheese calzones, you can add whatever fillings you like.
Fillings can be similar between calzones and stromboli's; however, a calzone contains ricotta cheese; whereas a stromboli does not. Using broccoli not only adds a vibrant pop of green color to your calzone, but also provides a wealth of health benefits.
The key to a perfect calzone lies in its crunchy crust. A golden-brown exterior that gives way to a satisfying crunch with each bite is essential for creating a truly delicious calzone.
As you take your first bite, the stringy cheese pulls away from the calzone, creating a mouthwatering experience. This recipe makes two calzones and can be ready in 30 minutes. These calzones are fairly large in size; which is their traditional so half was perfect for lunch. ~Enjoy!
Suggested Equipment
Ingredients Needed
Pizza Dough: The best dough to use is a traditional pizza dough, not those refrigerated ones that come in a tube as they tend to be too airy. You can purchase the pizza dough usually either in the refrigerated or freezer section at your grocery store. The other options are to make the dough from scratch or purchase one from your local pizzeria.
Broccoli Florets: For ease, I used frozen broccoli florets that I defrosted and chopped. You can use fresh broccoli, but you'll have to add additional time to the recipe in order to steam them first.
Ricotta Cheese: I used whole milk ricotta, but you can use part skim in this recipe.
Mozzarella Cheese: You can use any variation of Mozzarella cheese whether it be shredded or fresh that has been diced into small cubes.
Fresh Chopped Basil
Minced Garlic
Extra Virgin Olive Oil
How do you make Broccoli and Cheese Calzones?
Start by preheating the oven to 425 degrees F; then drizzle 2 tablespoons of the olive oil on a baking sheet to lightly grease the pan.
Combine the broccoli, ricotta, mozzarella, garlic and basil in a bowl; mix well.
Cut the pizza dough in half; then flatten each half so that they're uniform in size; approximately ½ inch thick.
Add half of the broccoli and cheese mixture to the dough, leaving a ½-inch border; then fold over the dough forming a half moon.
Pinch the three ends so that they are tightly sealed; then place on the baking sheet. Repeat for the other half of dough.
Drizzle the remaining oil on top of the dough and spread evenly; then place the pan in the oven and bake 12-15 minutes until the dough is cooked and light brown.
Serving Suggestions
You can serve these Broccoli and Cheese Calzones by themselves or with dipping sauces like your favorite marinara sauce or aioli.
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Broccoli and Cheese Calzones
Ingredients
- 1 pound pizza dough
- 2 cups frozen broccoli florets (defrosted, chopped)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh basil
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F; then drizzle 2 tablespoons of the olive oil on a baking sheet to lightly grease the pan.
- Defrost the broccoli in a microwave vegetable steamer; then drain the excess water and chop into small pieces.
- Combine the broccoli, ricotta, mozzarella, garlic and basil in a bowl; mix well.
- Cut the pizza dough in half; then flatten each half so that they're uniform in size; approximately ½ inch thick.
- Add half of the broccoli and cheese mixture to the dough, leaving a ½-inch border; then fold over the dough forming a half moon.
- Pinch the three ends so that they are tightly sealed; then place on the baking sheet. Repeat for the other half of dough.
- Drizzle the remaining oil on top of the dough and spread evenly; then place the pan in the oven and bake 12-15 minutes until the dough is cooked and light brown.
Nicole M Krause says
I don't see any instructions on cooking the broccoli.
Carrie's Experimental Kitchen says
I apologize, I've updated the recipe card. You can use frozen chopped broccoli florets that have been defrosted or you'll have to steam fresh broccoli first.