Without fail, whenever I eat a calzone, I end up burning the roof of my mouth on the blazing hot cheese. Oh well, I suppose a little bit of pain is worth the gooey cheesy goodness of dough stuffed with cheese. These calzones are no exception. This was actually my first time making calzones, and as you can see I overstuffed them a little and had trouble with them sealing shut. I should probably try to err on the side of less stuffing, even though I like it so much.
The onions in these really contribute to the savory flavor. The broccoli makes it substantial while still keeping it vegetarian, and the three cheeses seem delightfully indulgent. I served this with a side of marinara sauce for dipping and a side salad.
The next day I brought in one of the two leftover calzones to work for lunch, and while I was eating it, the two other girls working with me asked incredulously, "Did you make that?" When I said yes, they were astonished. So that made me feel pretty good, even if they didn't quite seal correctly.
Easy Three Cheese Broccoli Calzones
adapted from Baking and Books
1 lb whole wheat pizza dough
1 10 oz package frozen chopped broccoli, thawed and warmed
1 cup yellow onion, diced
1 15-oz carton low-fat ricotta cheese
2/3 cup shredded part-skim mozzarella cheese
1/4 cup Parmesan cheese
1 tsp dried oregano
salt and pepper to taste
Allow pizza dough to come to room temperature if removing it from the refrigerator.
Heat the olive oil in a medium skillet over medium heat. Add diced onion and a generous pinch of salt. Cook until softened and beginning to brown, about 5 minutes.
Cook the broccoli according to package instructions, omitting salt and fat. I generally just microwave the broccoli for 4 minutes, then drain it on a plate lined with paper towels. Set aside.
In a medium bowl, combine the cooked onion, broccoli, ricotta, mozzarella, Parmesan and oregano. Mix to combine. Season with salt and pepper to taste.
Working with 1 ball of dough at a time, roll it out into a rough 8-inch circle. Spoon a quarter of the broccoli filling onto half of the circle, leaving at least 1 1/2 inch border around the edge. Gently pull the other side of the circle over the filling, lining it up with the other edge to form a half-moon shape. Press the edges together with the tines of a fork or fold over dough to seal.
Transfer calzones to the parchment paper lined baking sheet. With a sharp knife cut 3 slits on top of the calzone to allow steam to escape during baking.
Bake at 475 degrees F for 18-20 minutes, or until the calzones are golden brown. Allow to cool for at least 10 minutes before serving, with marinara sauce if you like.