BROCCOLI AND SPINACH CALZONES

4 cups broccoli florets

1 box frozen spinach, thawed and squeezed dry

¼ cup parmesan cheese

1 cup ricotta cheese

½ teaspoon salt

½ teaspoon pepper

2 cups shredded mozzarella cheese

1-pound pizza dough (store bought or recipe below)

1 egg yolk

1 cup spaghetti or marinara sauce, warmed

Preheat oven to 425 degrees.

Bring a large saucepan of salted water to a boil.  Add the broccoli to the boiling water and cook for 2-3 minutes, depending on the size of the florets, until bright green and fork tender.  Drain in a colander and rinse with cold water to stop the cooking process.

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.  Top it with half of the spinach and ricotta mixture, followed by 1 cup of the shredded mozzarella.

Fold the other half of the dough round over the filling and crimp the edges together to seal the filling in.  Repeat with the rest of the ingredients on the other dough round.  Place both calzones on a baking sheet lined with parchment paper.

Mix the egg yolk with 1 teaspoon of water to make an egg wash and brush it all over the dough.  Cut a couple of holes in the top of the dough to let steam release.

Bake for 12-15 minutes until golden brown all over and melty.  Serve hot with warm sauce on the side.

PIZZA DOUGH

2 tablespoons olive oil (plus 2 teaspoons to oil the bowl)

1 tablespoon honey

1 ½ cups warm water (115-120 degrees)

1 packet yeast

2 teaspoons salt

3 ½ – 4 ½ cups flour

Place olive oil, honey, and water into the bowl of a stand mixer.  Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl).  Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy.  Add salt and 2 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms and pulls away from the bowl.  Empty dough onto a floured countertop and knead for 8 minutes until dough is smooth and elastic adding flour as needed if sticky.

Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead dough briefly and divide into 2 equal parts and form balls.  Let rest for 30 minutes under a clean kitchen towel.  If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.

 

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