Broccoli and Cheese Calzone
Elevate your weeknight dinner game with these Broccoli and Cheese Calzones—an irresistible fusion of creamy, cheesy goodness and tender broccoli, all encased in a golden, crispy pizza crust. This comforting recipe features a trio of cheeses—melty mozzarella, tangy parmesan, and creamy ricotta—combined with vibrant, steamed broccoli and a hint of garlic for a flavor-packed filling. Perfectly portioned for individual enjoyment, the calzones are brushed with an egg wash for a bakery-style finish and baked until beautifully golden. Ready in just 40 minutes, these savory pockets are easy to make, vegetarian-friendly, and endlessly satisfying. Serve them warm alongside marinara sauce for dipping or a fresh side salad for a complete meal everyone will love.
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 2 cups Broccoli florets
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated parmesan cheese
- 0.5 cup Ricotta cheese
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with oil.
Steam the broccoli florets in the microwave or on the stovetop for 3-4 minutes, until tender but still bright green. Let them cool slightly, then chop them finely.
In a mixing bowl, combine the chopped broccoli, mozzarella cheese, parmesan cheese, ricotta cheese, minced garlic, olive oil, salt, and black pepper. Mix until evenly combined.
Divide the pizza dough into 4 equal portions and roll each piece into a circle approximately 6-8 inches in diameter on a lightly floured surface.
Spoon about 1/4th of the broccoli and cheese mixture onto one half of each dough circle, leaving about 1/2-inch border around the edges.
In a small bowl, whisk together the egg and water to create an egg wash.
Brush the edges of the dough with the egg wash, then fold the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp them with a fork to seal.
Carefully transfer the calzones to the prepared baking sheet. Brush the tops with the remaining egg wash to give them a golden finish during baking.
Using a sharp knife, cut 2-3 small slits on the top of each calzone to release steam while baking.
Bake the calzones in the preheated oven for 18-20 minutes, or until they are golden brown and the crust is cooked through.
Remove the calzones from the oven and let them cool on the baking sheet for 5 minutes before serving. Enjoy warm.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 5311 mg | 231% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 3.4 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2360 mg | 182% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 704 mg | 15% | |
*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.
