Beef Broccoli Calzone Oamc
Elevate your mealtime game with these irresistible Beef Broccoli Calzone OAMC (Once A Month Cooking) pockets, perfect for busy weeknights or meal prepping. These golden-brown calzones are stuffed with a hearty blend of seasoned ground beef, tender broccoli florets, and a melty mix of mozzarella and cheddar cheeses, all wrapped in soft, flaky pizza dough. Perfectly flavored with garlic and onion powder, they boast a savory balance that will delight your taste buds. Whether baked fresh or frozen for later, these calzones are an easy, family-friendly dinner option that's both delicious and versatile. Plus, with simple make-ahead instructions, they’re an ideal freezer meal for on-the-go households. Bake a batch to enjoy now, and save the rest for whenever a craving hits!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 cups Broccoli florets
- 2 cups Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 pounds Pizza dough
- 1 tablespoon Olive oil
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.
In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart with a spatula. Drain any excess fat.
Add the broccoli florets to the skillet and cook for 4-5 minutes until they become slightly tender. Stir in the garlic powder, onion powder, salt, and pepper until well combined. Remove the skillet from heat and let the mixture cool slightly.
Roll out the pizza dough on a floured surface until it's about 1/4-inch thick. Cut the dough into 8 equal portions (large circles or rectangles).
In a large mixing bowl, combine the ground beef and broccoli mixture with the shredded mozzarella and cheddar cheeses.
Spoon an even amount of the filling onto one half of each dough portion, leaving a small border around the edges.
Fold the unused half of the dough over the filling to create a pocket and press the edges together to seal. Use a fork to crimp the edges for extra security.
Whisk the egg and water together in a small bowl to make an egg wash. Brush the top of each calzone with the egg wash, then lightly drizzle or brush them with olive oil for a golden finish.
Place the calzones on the prepared baking sheets, ensuring they have space between them for cooking. Use a knife to cut a small slit or two on top of each calzone to allow steam to escape.
Bake in the preheated oven for 18-20 minutes, or until the calzones are golden brown and the dough is fully cooked.
Remove the calzones from the oven and allow them to cool for 5 minutes before serving or freezing.
To freeze for later, cool the calzones completely, wrap them individually in plastic wrap, and store them in a freezer-safe bag or airtight container. Reheat in the oven at 350°F (175°C) until heated through when ready to serve.
Nutrition Facts
Calories |
3949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 7229 mg | 314% | |
| Total Carbohydrate | 391.6 g | 142% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 3.9 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1939 mg | 149% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 2148 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
