Best Broccoli Cheese Calzones Recipes

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BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES



Broccoli, Pepperoni and Three Cheese Calzones image

These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!

Provided by MARBALET

Categories     Main Dish Recipes     Savory Pie Recipes

Yield 6

Number Of Ingredients 18

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons white sugar
1 tablespoon olive oil
1 teaspoon salt
1 ½ heads fresh broccoli
⅔ cup shredded provolone cheese
⅓ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
¼ cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal

Steps:

  • In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
  • In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
  • Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
  • Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
  • Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
  • In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
  • Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
  • Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

Nutrition Facts : Calories 731.5 calories, Carbohydrate 73.3 g, Cholesterol 88.7 mg, Fat 36.2 g, Fiber 4.6 g, Protein 27.6 g, SaturatedFat 11.5 g, Sodium 1660.2 mg, Sugar 2.8 g

BROCCOLI AND FOUR CHEESE CALZONES



Broccoli and Four Cheese Calzones image

Calzones are a fun variation for pizza lovers! Try substituting frozen chopped spinach for the broccoli. All-purpose flour will work if you do not have bread flour handy!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 6

Number Of Ingredients 14

1 ⅓ cups warm water (110 degrees F/45 degrees C)
2 tablespoons olive oil
⅔ teaspoon salt
½ teaspoon dried oregano
4 cups bread flour
2 ½ teaspoons active dry yeast
1 (10 ounce) package chopped frozen broccoli, thawed
¼ teaspoon garlic powder
2 tablespoons olive oil
½ cup shredded provolone cheese
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ cup ricotta cheese
1 tablespoon olive oil

Steps:

  • Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.
  • Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.
  • Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.
  • Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 3.8 g, Cholesterol 19.5 mg, Fat 17.8 g, Fiber 1.8 g, Protein 9.7 g, SaturatedFat 5.6 g, Sodium 529 mg, Sugar 0.9 g

BROCCOLI-CHEESE CALZONES



Broccoli-Cheese Calzones image

A cheesy delight ready in 35 minutes! Enjoy these broccoli and cheese calzones - perfect for Italian meals!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

1 container (15 oz) fat-free ricotta cheese
1 box (9 oz) frozen cut broccoli, thawed
1/3 cup grated Parmesan cheese
1/4 cup fat-free egg product or 2 egg whites
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon garlic powder
1 loaf (1 lb) frozen wheat or white bread dough, thawed
1 can (8 oz) pizza sauce

Steps:

  • Heat oven to 375°F. Grease 2 cookie sheets with shortening. In medium bowl, mix all ingredients except bread dough and pizza sauce.
  • Divide bread dough into 6 equal pieces. On lightly floured surface using floured rolling pin, roll each piece into 7-inch round.
  • Top half of each dough round with cheese mixture to within 1 inch of edge. Carefully fold dough over filling; pinch edge or press with fork to seal securely. Place calzones on cookie sheets.
  • Bake about 20 minutes or until golden brown. Cool 5 minutes.
  • In 1-quart saucepan, heat pizza sauce over medium heat about 2 minutes, stirring occasionally, until hot. Serve warm sauce over calzones.

Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 10 mg, Fiber 6 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 11 g, TransFat 0 g

BROCCOLI AND CHEESE CALZONES



Broccoli and Cheese Calzones image

Make and share this Broccoli and Cheese Calzones recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 25m

Yield 2 calzones, 2-4 serving(s)

Number Of Ingredients 10

1 (10 ounce) package frozen broccoli, thawed, drained, squeezed dry and chopped
1 (10 ounce) prepared refrigerated pizza dough
3 green onions, chopped (white and light green parts)
1/2 cup part-skim ricotta cheese
1/2 cup crumbled gorgonzola or 1/2 cup other blue cheese
1/2 cup packed grated Fontina cheese
1/2 cup parmesan cheese
salt & freshly ground black pepper
flour
2 cups marinara sauce (I use roasted garlic flavor)

Steps:

  • Preheat the oven to 425. In a med bowl, mix the broccoli, green onions, ricotta, gorgonzola, parmesan and fontina. Season to taste with salt and pepper.
  • Sprinkle a large baking sheet with flour. Unfold the dough and gently stretch and/or roll the dough to an 11-inch square; cut the dough in half diagonally, forming 2 triangles. Place half of the filling in the center of each traingle. Fold one side of each triangle over the filling, forming 2 triangle calzones. Press the edges of the dough to seal. Cut 3 slits in the top of each to allow steam to escape.
  • Bake the calzones for about 15 minutes, until golden brown. Serve hot with marinara poured on top or on the side to dip.

Nutrition Facts : Calories 684.5, Fat 37.5, SaturatedFat 20.7, Cholesterol 102.8, Sodium 2237.3, Carbohydrate 49.2, Fiber 11.5, Sugar 26.2, Protein 39.7

BROCCOLI AND GOAT CHEESE CALZONES



Broccoli and Goat Cheese Calzones image

Make and share this Broccoli and Goat Cheese Calzones recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

pizza dough
2 -3 tomatoes, thinly sliced
1 cup broccoli floret
3 -4 ounces goat cheese, sliced
2 tablespoons grated parmesan cheese
fresh black pepper
10 fresh basil leaves

Steps:

  • Cover half of each calzone with a thin slice of tomato, 2-3 broccoli florets, goat cheese, ½ teaspoon Parmesan, a basil leaf and fresh pepper.
  • Bake at 375* for 20-25 minutes.

Nutrition Facts : Calories 41.9, Fat 2.9, SaturatedFat 1.9, Cholesterol 7.6, Sodium 62.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 2.7

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