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Broccoli and 3-Cheese Calzones

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Broccoli and Cheese Calzone

Broccoli and Cheese Calzone

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The term "calzone" comes from the Italian word for trousers because the shape of these stuffed pizzas was originally like an elongated tube or trouser leg. Today, however, they are enjoyed shaped like half-moons.

Turn these easy-to-make calzones into a great meal by serving with a simple fresh tomato salad. They can also be served with a Marinara sauce for dipping. Below is a recipe for a good all-purpose sauce, or you can always use your favorite store-bought variety.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: Makes 6 individual calzones

Ingredients:

  • 2 (10-ounce) packages frozen chopped broccoli, thawed and squeezed dry
  • 1/2 cup chopped green onions (white and light green parts)
  • 1 cup part-skim ricotta cheese (8 ounces)
  • 3/4 cup crumbled Gorgonzola or blue cheese (about 3 ounces)
  • 2 cups shredded Fontina cheese (about 8 ounces)
  • Salt and freshly ground black pepper to taste
  • 1 pound pizza dough, purchased or homemade

  • Easy Marinara Sauce (optional):

  • 1 (35-ounce) can of imported Italian plum tomatoes in puree
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Preparation:

1. Preheat the oven to 425°F. In a medium bowl, mix the broccoli, green onions, ricotta, Gorgonzola, and Fontina. Season to taste with salt and pepper.

2. On a lightly floured surface, divide the pizza dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to baking sheets.

3. Bake the calzones for about 15 minutes, until golden brown. Let cool slightly before serving.

4. Make the Marinara Sauce: Coarsely chop or crush the tomatoes, reserve the juice. Heat the oil in large saucepan over medium heat. Add the garlic and cook, stirring often, 15 seconds. Add the tomatoes to the pan with their juices. Bring to a boil, reduce the heat to medium-low and simmer 15 minutes, stirring often. Season to taste with salt and pepper. Serve warm.

Recipe Notes

• Let the calzones cool for about 10 minutes to give the filling a little time to firm up a bit.
• Be sure to squeeze as much liquid out of the broccoli as you can. The extra liquid could make the filling too watery.
• The marinara sauce will keep covered in the refrigerator for up to 3 days, or frozen for up to 2 months.
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