BROCCOLI CALZONES
Wrap these in foil and freeze for a quick lunch Reheat in toaster oven, on top of wood stove or engine manifold
BROCCOLI CALZONES
Wrap these in foil and freeze for a quick lunch Reheat in toaster oven, on top of wood stove or engine manifold
Ingredients
  • 1.5 cups chopped broccoli
  • 1.5 cups ricotta cheese
  • 1.5 cups tomato sauce
  • Fresh chopped herbs or dried herbs (rosemary, basil, garlic, thyme) to taste
  • sea salt and fresh pepper to taste
  • One-pound pizza dough can be purchasedsupermarket
Instructions
  1. Preheat the oven to 425 degrees. On a well-floured surface, let the pizza dough come to room temperature.
  2. Divide the dough into 6 portions, each about 2.5 ounces. Let rest.
  3. Peel the thick stems of the broccoli and Chop the broccoli into a small dice.
  4. In a medium bowl, add the chopped broccoli, ricotta cheese and tomato sauce.
  5. Stir to mix, and then season to taste with sea salt, fresh pepper, and herbs.
  6. Roll the dough into 8-inch circles.
  7. Measure about ½ cup of filling into each circle.
  8. Fold the dough over, and pinch the edges to seal. Cut a slit in the top for steam to escape.
  9. Bake on a sheet pan, or directly on an oven stone, until the filling is bubbly and the dough is golden, about 12 – 15 minutes. Let cool on a rack. Makes six calzones.
Recipe Notes

Nutritional information per calzone: 249 calories, 12 grams protein, 35 grams carbohydrates, 7 grams fat, 464 mg. sodium, 3 grams fiber.

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