Broccoli & Mozzarella Calzones

with Caesar Salad

50 MIN

4 Servings

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From the Test Kitchen

These calzones are loaded with melty fresh mozzarella, creamy ricotta, and tender broccoli—balanced by a tangy tomato dipping sauce. For a refreshing side, we’re tossing crunchy romaine and briny black olives in our take on Caesar dressing.

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Nutrition

PER SERVING
Calories

930 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop the broccoli. Peel and roughly chop the garlic. Tear the mozzarella cheese into small pieces. Quarter and deseed the lemon.

2 Cook the broccoli & make the filling:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add 2/3 of the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a large bowl. Add the mozzarella cheese, ricotta cheese, half the Italian seasoning, and the juice of 1 lemon wedge; stir to combine. Season with salt and pepper. Wipe out the pan.

3 Assemble & bake the calzones:

Lightly oil a sheet pan. Divide the dough into 2 equal-sized portions; using your hands and a rolling pin (or wine bottle), gently stretch and roll the portions into ¼-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the filling between the centers of the rounds; fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Transfer to the sheet pan. Using a fork, poke a few holes across the tops of the calzones to vent. Lightly drizzle the calzones with olive oil. Bake 16 to 18 minutes, or until golden brown. Transfer to a cutting board and let stand for at least 2 minutes.

4 Prepare the remaining ingredients:

While the calzones bake, using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Cut off and discard the root end of the lettuce; roughly chop the leaves. To make the dressing, in a large bowl, combine the mayonnaise, half the parmesan cheese, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

5 Make the sauce:

While the calzones continue to bake, in the pan used to cook the broccoli, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining chopped garlic; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce and remaining Italian seasoning. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

6 Make the salad & serve your dish:

Just before serving, add the chopped olives and lettuce to the bowl of dressing. Toss to coat; season with salt and pepper to taste. Cut the baked calzones in half. Serve with the sauce and salad on the side. Garnish with the remaining parmesan cheese. Enjoy!