Broccoli Potato Calzone
Discover the ultimate comfort food mashup with this Broccoli Potato Calzone recipe—a hearty, handheld meal that's as satisfying as it is flavorful. Packed with a creamy filling of buttery mashed russet potatoes, tender steamed broccoli, and a gooey blend of mozzarella and Parmesan cheeses, these golden calzones deliver a perfect balance of indulgence and wholesome goodness. A light hint of garlic powder elevates the flavors, while the flaky pizza dough crust baked to perfection adds a mouthwatering crunch. Whether you're serving these easy-to-make calzones for lunch, dinner, or as a grab-and-go snack, they’re sure to be a hit with the whole family. Perfect for vegetarians and ready in under an hour, this recipe is a fuss-free way to turn everyday ingredients into something extraordinary.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 large russet potatoes
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 0.25 cups whole milk
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 pound pizza dough
- 1 tablespoon olive oil
- 0.5 teaspoons garlic powder
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel and dice the potatoes into 1-inch cubes. Place them in a medium-sized pot, cover with water, and bring to a boil. Cook for about 10–12 minutes or until fork-tender, then drain.
While the potatoes cook, steam the broccoli florets for 4–5 minutes or until tender. Set aside.
In a large mixing bowl, mash the cooked potatoes with butter, milk, salt, and pepper until smooth and creamy. Stir in the steamed broccoli, shredded mozzarella cheese, grated Parmesan cheese, and garlic powder.
On a lightly floured surface, divide the pizza dough into four equal portions and roll each into a 6–8 inch circle.
Spoon an equal amount of the broccoli-potato mixture onto one half of each dough circle, leaving about a 1/2-inch border.
Fold the empty half of the dough over the filling and press the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the calzones with the egg wash and drizzle with olive oil if desired.
Transfer the calzones to the prepared baking sheet and bake in the preheated oven for 18–20 minutes, or until golden and puffed.
Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 2.8 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 501 mg | 39% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 901 mg | 19% | |
*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.
