From Too Many Chefs -

September 28, 2004
Broccoli Calzone with Three Cheeses

If you like green vegetables or cheese or pizza you're going to like this one.

I used the pizza crust from our previously posted deep dish pizza, but stirred 2 tablespoons of herbs (I used dried tarragon and rosemary) into the crust then filled it with broccoli from the farmer's market, a bit of onion and three delicious cheeses.

The calzones were crispy, fresh, light, and despite the lack of tomato sauce, juicy with a nice savory blend of cheeses and sweet onions complementing the broccoli. This is a good one for a slightly chilled Fall night.

Except for the crust this is an improvised recipe.

Broccoli Calzone with Three Cheeses

Use recipe from Rebecca's Eggplant, Artichoke Heart, Mushroom and Tomato Deep Dish Pizza
but add:
2 tablespoons dried herbs (tarragon and rosemary work well)

Follow the recipe for the deep dish crust, but add the herbs to the flour/salt mix before adding the oil and yeast mix to the bowl.

5 cups chopped broccoli (about two big fist sized broccoli "blooms"), chopped medium to fine, florets and stems.
1/3 lb. chopped smoked gouda
1/2 lb fresh mozzarella, sliced
4 tablespoons Parmesan, shredded or ground
1/2 white onion, diced
salt and pepper to taste
1/2 tablespoon kosher salt
olive oil for spraying or brushing

Grease a big cookie sheet or two smaller sheets with olive oil.

Prepare the crust as noted above. While the dough is resting and before dividing and rolling out, prepare the filling.

Steam the broccoli for 5-7 minutes until bright green and beginning to soften. remove from heat, drain, and set aside.

Preheat the oven to 425 F.

Roll out/ stretch half the dough recipe into a large pizza crust about 11" diameter. Put about half the raw onion and half the broccoli mix in the lower center of the dough circle.

Add half of each cheese over the broccoli and onion.

Take the bottom of the crust and fold over the filling from bottom to top to form a semi-circle.

Crimp the edge of the dough by folding from the underside of the calzone over the top. You'll have to fold the corners in to make sure nothing escapes. If you're having a very hard time, you have too much filling. Take some out for now with a spoon. Next time stretch the dough out larger.

Place on the pre-oiled baking sheet. Repeat rolling out, filling, folding, and crimping for second crust and remainder of filling. Place the second calzone on the baking sheet.

Cut three-five shallow vents at an angle along the top of each calzone. You don't have to actually make it all the way into the filling, and it's probably better if you don't.

Spray or brush the two calzones with olive oil. Sprinkle 1/4 teaspoon kosher salt (a pinch or so) over each calzone.

Place in the preheated oven and bake for 20-23 minutes until golden brown and delicious.

Cool on wire racks for five minutes before serving. Watch out, the cheese is very hot.

Posted by Barrett in Maryland at September 28, 2004 7:29 AM | TrackBack