Broccolipotatocalzone Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CALZONES STUFFED WITH BROCCOLI RABE AND SAUSAGE



Calzones Stuffed with Broccoli Rabe and Sausage image

Provided by Anne Burrell

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
2 cups high-gluten flour
1 cup semolina flour, plus more for dusting
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil, plus more for bowl
Kosher salt
1 bunch broccoli rabe, tough stems removed
Olive oil
4 links hot Italian sausage, casings removed
1 1/2 cups ricotta
1/4 cup grated Parmesan
2 eggs beaten with 2 tablespoons water, for egg wash
1/4 cup sesame seeds
Serving suggestion: All-purpose tomato sauce, such as Anne's Marinara Sauce, optional.

Steps:

  • For the calzone dough: In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
  • In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
  • Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise again for 30 to 40 minutes. During the last rise, make the filling.
  • For the broccoli rabe and sausage filling: Bring a pot of well-salted water to a boil and prepare a well-salted ice bath. Toss the broccoli rabe in the boiling water, swish around and then remove to the ice bath. Let cool and then coarsely chop.
  • Coat a large saute pan with olive oil and bring to a medium heat. Add in the sausage and chop it up with the edge of large kitchen spoon. Cook until the sausage is brown and crumbled. Stir in the broccoli rabe and remove from the heat. Transfer to a large mixing bowl and stir in the ricotta and Parmesan. Taste to make sure it is delicious and set aside.
  • Preheat the oven to 350 degrees F.
  • To assemble: Once the dough is rested, divide the dough into nine 2-inch balls. (Save 3 of the balls for another purpose.) On a lightly floured work surface, roll the 6 dough balls into 8-inch circles that are about 1/4-inch thick.
  • Place about 3/4 cup of the filling on the bottom half of a dough circle. Brush the bottom half edge of the circle with the egg wash. Fold the top half of the circle over to ALMOST meet the bottom edge of the dough. Fold the bottom edge of the dough over the top edge and crimp it shut. Brush the top of the dough with the egg wash and sprinkle with sesame seeds. Repeat this process with rest of the dough and filling.
  • Place the filled calzones on sheet trays and bake for 30 minutes. Serve hot or at room temperature with tomato sauce if desired.

CHICKEN, CHEESE, AND BROCCOLI CALZONE



Chicken, Cheese, and Broccoli Calzone image

Make and share this Chicken, Cheese, and Broccoli Calzone recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) package frozen broccoli, thawed and chopped coarse
2 cups shredded part-skim mozzarella cheese
2 cups shredded cooked chicken
1/4 cup pesto sauce
salt
black pepper
flour, for counter
1 lb pizza dough
2 tablespoons olive oil
kosher salt

Steps:

  • Position oven rack in middle position; preheat to 450°.
  • Pat broccoli dry and toss with mozzarella, chicken, and pesto; season to taste with salt and pepper.
  • On a floured counter, roll out dough to 12-inch round, about ¼ inch thick.
  • Mound filling over half of dough, leaving a 1-inch border around edge.
  • Brush edges of dough with water.
  • Fold other half of dough over filling and press edges to seal.
  • Grease baking sheet with 1 tablespoon oil; slide wide spatula under calzone and tranfer to baking sheet.
  • Use sharp knife or kitchen shears to cut 5 slits diagonally across top.
  • Brush remaining oil over top and sprinkle with coarse salt.
  • Bake 15-20 minutes, until golden.
  • Cool briefly, cut into slices and serve.

BROCCOLI RABE, OLIVE AND PARMESAN CALZONE



Broccoli Rabe, Olive and Parmesan Calzone image

A calzone has many of the perks of pizza. Easy and crowd pleasing, it's a good vehicle for using up odds and ends in the fridge. It also has some happy benefits of its own. For one, you can get away with adding a lot more cheese. In fact, it's practically mandatory. You need to stuff enough ricotta and mozzarella into the dough so that it ripples attractively, rising as it bakes. Unlike an apple turnover, which wants to stay flat, a calzone should peak and singe at the top. (True, you could cram the dough full of vegetables and the like, but if you love cheese, calzones are the place to indulge.) Another calzone advantage is the element of surprise. Pizza gives it all up as soon as it lands on the table; serve a calzone to a group and let them anticipate the moment when they find out what's inside.

Provided by Melissa Clark

Categories     dinner, pizza and calzones, main course

Time 40m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons extra virgin olive oil, more as needed
3 garlic cloves, finely chopped
1 bunch broccoli rabe, tough stems removed
Kosher salt, as needed
Black pepper, as needed
All-purpose flour, as needed
1 8-ounce ball pizza dough, homemade or purchased
1 cup fresh ricotta
1/4 cup finely grated Parmesan cheese
3 ounces fresh mozzarella, sliced
2 tablespoons pitted good black olives, thinly sliced
Pinch red pepper flakes

Steps:

  • Heat the oven to 500 degrees. Lightly oil a baking sheet.
  • Heat a large skillet over medium heat. Add 2 tablespoons oil and 2/3 of the garlic. Cook until fragrant but not brown, about 20 seconds. Add the broccoli rabe and 3 tablespoons water. Cook over medium-high heat for 3 minutes. Reduce heat, cover, and cook until stems are tender, 2 to 3 minutes more. Season with salt and pepper.
  • Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spoon ricotta on half the dough, leaving a half-inch border. Top with Parmesan, remaining garlic and mozzarella. Mound broccoli rabe over the cheese, and sprinkle with olives and pepper flakes. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
  • Transfer calzone to baking sheet. Brush the top with olive oil. Bake until crust is golden and firm, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 24 grams, Carbohydrate 75 grams, Fat 49 grams, Fiber 10 grams, Protein 47 grams, SaturatedFat 21 grams, Sodium 1398 milligrams, Sugar 3 grams

BROCCOLI OLIVE CALZONES



Broccoli Olive Calzones image

Enjoy these baked broccoli and olive calzones made using two types of cheese and pizza crust dough - an on-the-go dinner that's perfect for Italian cuisine!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 12

2 teaspoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 bag (16-ounce size) frozen chopped broccoli, thawed and drained
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/4 cup water
1 can (2 1/4 ounces) sliced ripe olives, drained
1 egg
2/3 cup ricotta cheese
2/3 cup shredded provolone cheese
1/2 teaspoon pepper
2 cans (10 ounces each) refrigerated pizza crust dough

Steps:

  • Heat oven to 425°. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
  • Stir in broccoli, thyme and garlic salt. Add water. Cook uncovered 5 minutes or until liquid has evaporated. Stir in olives; remove from heat. Mix egg, cheeses and pepper.
  • Press each can of dough into 11-inch square; cut each into 4 squares. Spread 1 1/2 tablespoons cheese mixture on each square to within 1 inch of edge. Top each with a rounded 1/4 cup broccoli mixture. Fold squares diagonally in half; pinch edges.
  • Bake on ungreased cookie sheet 15 minutes or until golden brown.

Nutrition Facts : Calories 265, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 610 mg

BROCCOLI AND CHEESE CALZONE



Broccoli and Cheese Calzone image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 (15-ounce) container part-skim ricotta cheese
8 ounces shredded part-skim mozzarella cheese
1 (10-ounce) package broccoli florets, thawed and drained
Salt
Black pepper
1 pound bread or pizza dough, thawed
2 tablespoons grated Parmesan

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.

CHEESY POTATO CALZONE



Cheesy Potato Calzone image

Basically cheesy mashed potato in an edible, portable container. These are rather large, and very filling.

Provided by Kitzy

Categories     Potato

Time 1h5m

Yield 2 calzone

Number Of Ingredients 10

200 g strong bread flour
1 teaspoon easy-blend dried yeast
1/2 teaspoon salt
1 tablespoon olive oil
125 ml warm water
500 g old potatoes, diced
2 tablespoons milk
125 g mature cheddar cheese, grated
1 small onion, roughly chopped
3 leaves fresh basil, torn

Steps:

  • Place the flour, yeast and salt in a large bowl. Make a well in the centre and pour int he water. Using your hand to mix, bring the ingredients together to form a soft, pliable dough. Turn the dough out onto a lightly floured surface and knead vigorously for 5-10 minutes until the dough is smooth and stretchy.
  • Rub a little oil over the surface of the dough, cover with a clean tea towel and leave in a warm place for about an hour or until doubled in size.
  • Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drainw well and mash with the milk. Stir in the cheese, onion, basil, salt and pepper.
  • Preheat the oven to 220C/450F/gas 7. Divide the dough in half and roll out each half into very thin 30cm rounds. Spoon the potato mix onto one half of each of the rounds. Dampen the edges and fold over the dough, pressing with your fingers to seal.
  • Place the calzone on a lightly oiled baking sheet. Bake for 15-20 minutes until crusty and golden.

Nutrition Facts : Calories 989.6, Fat 29.6, SaturatedFat 14.7, Cholesterol 67.8, Sodium 997.9, Carbohydrate 144.9, Fiber 9.8, Sugar 4.1, Protein 35.1

BROCCOLI POTATO CALZONE



Broccoli Potato Calzone image

A fat-free low-fat if cheese added favorite veggie combo which serves four generously as entree or six as a vegetable side.

Provided by J P Cormier

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup water
1 tablespoon unsweetened applesauce
1/2 teaspoon salt
1 cup all-purpose flour
1 cup whole wheat flour (ok to use all AP)
1 teaspoon bread machine yeast
olive oil flavored cooking spray (such as Pam or Mazola)
1 lb broccoli, stems peeled,then cut into 1/2" pieces and florets
1 1/2 lbs red potatoes or 1 1/2 lbs white potatoes, peeled,diced into 1/2" pieces
2 tablespoons lemon juice, approx 1/2 lemon
4 cloves garlic, minced (more, to taste)
1 teaspoon dried basil (or 1 tbsp fresh, finely chopped)
1/2 teaspoon dried oregano
kosher salt, divided use
1 cup grated low-fat cheese (I use Monterey Jack)
low fat prepared pasta sauce (optional)

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.

Nutrition Facts : Calories 442.3, Fat 4.2, SaturatedFat 1.7, Cholesterol 6.9, Sodium 565.1, Carbohydrate 83.2, Fiber 10.4, Sugar 5.1, Protein 22.3

More about "broccolipotatocalzone recipes"

BROCCOLI AND SPINACH CALZONES - DISH OFF THE BLOCK
Combine the spinach, parmesan, ricotta cheese, salt, and pepper in a small bowl. Form the dough into 2, 12” circles. Place half of the broccoli on one side of one of the dough rounds. …
From dishofftheblock.com


CREAMY POTATO BROCCOLI CASSEROLE RECIPE - AN ITALIAN IN …
Nov 21, 2023 Three layers of broccoli, potatoes, a creamy sauce with a sprinkling of parmesan will make this delicious bake a family favourite. WANT TO SAVE THIS RECIPE? Enter your email below & we'll send it straight to your …
From anitalianinmykitchen.com


BROCCOLI CALZONES MADE WITH SPEEDY PIZZA DOUGH | SARA MOULTON
Nov 8, 2018 Sprinkle one-twelfth of the cheese on the lower half of each dough round and top it with a small mound of broccoli. Moisten the edges of each round with water and fold the top …
From saramoulton.com


BROCCOLI POTATO CALZONE – RECIPE WISE
Broccoli Potato Calzone for a Savory Dinner Option. by The Chef in Main. Prep 20 min
From recipewise.net


EASY BROCCOLI CALZONES AT HOME! | LAURA FUENTES
Aug 25, 2022 If you love the broccoli and cheese combination, this recipe for broccoli calzone is always a winner for dinner! Use refrigerated pizza dough from a can or ball to make this …
From laurafuentes.com


BROCCOLI RABE AND NEAPOLITAN CALZONES - RACHAEL RAY
Two types of hot calzone fresh from the oven! Here, Rach makes a total of six large ones: three filled with broccoli rabe, capers, olives, ricotta, pecorino and mozzarella and three filled with tomato sauce, salami, ham, basil, ricotta and …
From rachaelrayshow.com


BROCCOLI CALZONES RECIPE - DELISH
Jan 11, 2011 These turnovers make a great weeknight dinner. Just pop them straight from the freezer into the oven, and serve with your favorite tomato sauce. Step 1 In a large nonstick skillet, heat oil over...
From delish.com


BROCCOLI RICOTTA CALZONES - TEASPOON OF SPICE
Apr 3, 2015 Roasted broccoli and white pizza toppings (ricotta, mozzarella and Parmesan) stuffed into whole wheat dough become homemade calzones that are pizza-parlor-worthy. Pizza, calzones, stromboli, stuffed bread – I love ’em all.
From teaspoonofspice.com


BROCCOLI AND SAUSAGE CALZONE RECIPE - BON APPéTIT
Dec 7, 2021 Cut broccoli into large chunks. Be sure to cut thick stems (the part without the florets) in half, lengthwise. In a salted pot of boiling water, place your chunks of broccoli. Boil for 10...
From bonappetit.com


BROCCOLI POTATO CALZONE RECIPES
Broccoli Potato Calzone Recipes with ingredients,nutritions,instructions and related recipes
From tfrecipes.com


BROCCOLI CALZONES - SARA MOULTON
Feb 11, 2015 Sprinkle one-twelfth of the cheese on the lower half of each dough round and top it with a small mound of broccoli. Moisten the edges of each round with water and fold the top half of the round over the filling. Pinch the edges …
From saramoulton.com


BROCCOLI POTATO CALZONE RECIPE - DETAILS, CALORIES, NUTRITION ...
Get full Broccoli Potato Calzone Recipe ingredients, how-to directions, calories and nutrition review.
From recipeofhealth.com


RECIPE FOR BROCCOLI CALZONES | PBS FOOD
Aug 23, 2011 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...
From pbs.org


Related Search