Broccoli Potato Calzone Recipes

BROCCOLI AND CHEESE CALZONE

Steps:

• In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.
• Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
• Preheat oven to 400 degrees F.
• Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.

BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES

Steps:

• In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
• In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
• Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
• Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
• Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
• In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
• Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
• Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

SAUSAGE BROCCOLI CALZONE

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink; drain. Stir in sage., On an ungreased baking sheet, unroll dough starting at the seam; pat into a 14x12-in. rectangle. Spoon sausage lengthwise across center of dough. Sprinkle with broccoli and cheeses. Bring long sides of dough to the center over filling; pinch seams to seal. Turn calzone seam side down., Bake at 350° until golden brown, 20-25 minutes. Serve warm.

BROCCOLI CALZONES

Steps:

• In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
• Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
• Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
• Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
• Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.

BROCCOLI AND FOUR CHEESE CALZONES

Steps:

• Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.
• Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.
• Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.
• Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.

BROCCOLI POTATO CALZONE

Steps:

• Load ingredients for pizza dough into ABM per your manufacturer's instructions.
• Set on dough cycle.
• Remove when dough has completed second kneading.
• While dough is being processed, make calzone filling: Place peeled and diced potatoes in saucepan with desired amount of Kosher salt and steam just until tender (can be pierced easily with a fork).
• As soon as potatoes are tender, drain thoroughly and return to saucepan to "dry out" for a couple of minutes.
• Then, while still HOT, add lemon juice, basil, oregano, and garlic.
• While potatoes are steaming, place broccoli pieces in a wide saucepan.
• Sprinkle with Kosher salt to taste.
• Use a measuring cup to drizzle HOT water over top of broccoli, just enough to cover the bottom of the pan.
• Cover TIGHTLY.
• When water begins to boil, immediately turn off heat, without raising lid, and broccoli will finish cooking.
• Allow broccoli to steam for about 10 minutes.
• When bread machine completes second kneading, remove dough and divide into 2 pieces, one slightly larger than the other.
• Roll the larger piece to fit the shape of your pizza peel/pan.
• Preheat oven to 450 deg F.
• Lightly spray the peel/pan with the cooking spray and place the lower crust on it.
• Gently add the broccoli to the potato/herb mixture, taking care not to "mush" broccoli.
• Spread vegetables over rolled crust on peel/pan, leaving about 1"-2" around the outer edge to fold over for seal.
• Sprinkle cheese over veggies (if using).
• Roll the smaller piece of dough into the same shape and place over potato/broccoli filling.
• Bring outer edges of lower crust up and fold over top crust to form a seal on the top, all the way around.
• Bake in preheated 450 deg oven, preferably on a pizza stone, for 15 minutes , or until lightly browned.
• Allow to cool about 5 minutes before serving.
• Serve warmed pasta sauce as a topping or side, if desired.

THREE-CHEESE CALZONES

Steps:

• Heat oven to 400°F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.
• In a large bowl, combine the ricotta, mozzarella, Parmesan, spinach, and ¼ teaspoon pepper.
• Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.
• Brush the tops of the calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.