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Fill the calzones generously; a half-stuffed calzone is always a disappointment. The insides stay very hot for some time, so bite carefully. For younger children, slice calzones in half first, and let them cool further before the kids dive in. Serve with your favorite ready-made tomato sauce as a dip.
Heat oil in large skillet over medium heat. Add onion, and cook, stirring often, until lightly golden, about 8 minutes. Add garlic and broccoli; cook, stirring often, 1 minute. Remove from heat, and set aside.
Mix ricotta, Parmesan, basil, salt and pepper gently in mixing bowl. Stir in vegetables. Set aside.
Preheat oven to 425F. Grease baking sheet lightly, and dust well with cornmeal.
To assemble calzones, working with one ball of dough at a time, roll into a 7- to 8-inch circle. Sprinkle some mozzarella over half of circle. Pile on 1/6 of broccoli-cheese mixture. Lightly moisten outer edges of dough, and fold uncovered half over filling. Press along edge to seal, and roll edge slightly upward to form rope-shaped edge. Transfer calzone to baking sheet, and repeat with 5 remaining balls of dough and filling. Pierce top of each calzone with fork. Let rest 5 minutes.
Bake on center rack until just golden, about 20 minutes. Transfer calzones to wire rack, and cool at least 5 minutes before eating.
Simple Calzone Dough
Our recipe will make six calzones, but if you don’t need them all, simply freeze the unbaked ones.
1 1/3 cups lukewarm water
1 pkg. (2 tsp.) active dry yeast (not instant yeast)
1 tsp. honey or granulated sugar
1 Tbs. olive oil, plus extra for bowl
1 1/2 tsp. salt
1 1/2 cups whole wheat bread flour
About 2 cups unbleached all-purpose flour
Cornmeal for dusting
Pour water into large mixing bowl. Sprinkle yeast over water, and let dissolve 5 minutes. Stir in honey, oil and salt. Dust work surface with flour.
Stir whole wheat flour and 1/2 cup of unbleached flour into water. Using wooden spoon, beat vigorously for 50 strokes. Gradually stir in remaining flour, about 1/4 cup at a time, until dough is firm enough to knead and no longer sticky. Transfer onto work surface.
Flour hands, and dust dough with flour as needed. Knead about 7 minutes, or until dough is smooth and springy. Transfer to large oiled bowl, turning dough to coat well. Cover bowl with plastic wrap, and set aside in warm spot until doubled in bulk, about 1 hour.
Punch down dough several times, then turn onto floured surface. Knead 30 seconds, divide into 6 pieces and shape into balls. Put on floured surface, cover loosely with plastic; let rest 10 minutes before proceeding with recipe.
- Calories 500
- Carbohydrate Content 56 g
- Cholesterol Content 40 mg
- Fat Content 20 g
- Fiber Content 7 g
- Protein Content 25 g
- Saturated Fat Content 9 g
- Sodium Content 1 mg
- Sugar Content 3 g