No Meat Here- These Calzones are Stuffed with Veggies!

December 4, 2018

Broccoli Cheese Calzones

Bring the pizza place home with these easy vegetable calzones.  

Course Main Course
Cuisine Italian
Keyword broccoli, calzone, mozzarella, pizza dough, ricotta, tomatoes, vegetarian
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Servings 4 people
Author Déja Todman

Ingredients

  • pizza dough 1 lb., room temperature
  • 2 cups mozzarella
  • 1 cup fresh ricotta
  • 1/2 cup Parmesan grated
  • 1 small head of broccoli
  • 1/2 cup basil leaves
  • 1 large egg
  • 1 lemon
  • 1 clove garlic
  • 5 tsp olive oil extra virgin
  • 1/2 tsp red pepper flakes
  • salt
  • jarred marinara for servings

Instructions

  1. Preheat your oven to 400 degrees.

  2. Trim the end of your broccoli stem, then peel the hard exterior of the stalk.  Chop the whole head into bite-sized pieces.

  3. Coat broccoli with 3 tsp oil and season well. Roast for 20-25 minutes, tossing halfway.

  4. While your broccoli is cooking, divide your pizza dough into 4 equal pieces and cover with plastic wrap to rise.

  5. Miz 1 cup ricotta, 1/2 Parmesan, 2 cups mozzarella, and the red pepper flakes together in a large bowl.  Peel and grate 1 clove of garlic.  Zest 1 whole lemon into the mixture and stir to combine.

  6. Stack your basil leaves on each other and roll it up.  Slices the leaves across the cigar-like shape into thin ribbons.  Add to cheese mixture.

  7. Season the mixture then add broccoli and stir well.

  8. Grease baking sheet with oil. Beat egg with 1 tsp water until you have a completely smooth mixture.

  9. On a clean floured surface, roll one dough ball at a time into an 8" circle.  Scoop 1/4 of the broccoli cheese filling to one side of the circle. Brush egg wash around the perimeter of the dough. 

  10. Fold the empty half over the mixture and firmly seal the edges- don't be afraid to press firmly.

  11. Brush each calzone top with egg wash.  For a final seal: fold the calzone edges

  12. Bake for 30-40 minutes or until golden brown.  Cut small slits into each calzone to let steam escape.

  13. Rest for 15 minutes then serve.


    Enjoy 🙂 

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