Broccoli Calzone
Broccoli calzone is a fresh and healthy take on the classic Italian stuffed pizza. The slightly crisp texture and rich flavor of the broccoli harmonize beautifully with the creamy ricotta and melted mozzarella, while the garlic and spices further deepen the flavors. This calzone is a perfect choice for a light dinner or a vegetarian dish that is guaranteed to enchant vegetable lovers.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, dry yeast, and salt. Add the olive oil and lukewarm water, then knead until you have a soft, non-sticky dough. If it's too dry, add a little more water.
2
Cover the dough with a clean kitchen towel and let it rise in a warm place for about an hour, or until doubled in size.
3
While the dough is rising, clean the broccoli, then cook it in salted boiling water for 3-4 minutes, until slightly tender but still crisp. Drain and chop finely.
4
Mince the garlic. In a skillet, briefly sauté it in a little olive oil until fragrant.
5
In a bowl, combine the broccoli with the ricotta, grated mozzarella, and Parmesan. Add the basil, oregano, and black pepper, then mix well.
6
Divide the risen dough into two equal parts. Roll each part into a circle, about 5 mm (¼ inch) thick.
7
Spoon the broccoli and cheese filling onto one half of each dough circle. Fold the other half over the filling, and press the edges firmly to seal, ensuring the filling doesn't leak out.
8
Preheat the oven to 400°F (200°C). Brush the top of each calzone with beaten egg for a beautiful golden-brown color.
9
Place the calzones on a baking sheet lined with parchment paper, and bake for 20-25 minutes, or until golden brown.
10
Let the calzones cool for a few minutes before slicing, to prevent the filling from being too hot and runny.
