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Broccoli & Mozzarella Calzones Fill 1 Created with Sketch.

with Caesar Salad

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 870 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

These calzones are loaded with creamy ricotta, melty mozzarella, and tender broccoli—the perfect match for a tangy tomato dipping sauce.

fresh
ingredients
Broccoli & Mozzarella Calzones with Caesar Salad
Title
  • 1½ lbs Pizza Dough
  • 3 cloves Garlic
  • 1 Romaine Lettuce Heart
  • 1 Meyer Lemon
  • 1 lb Broccoli
  • 1 cup Part-Skim Ricotta Cheese
  • 1 8-Ounce Can Tomato Sauce
  • ½ lb Fresh Mozzarella Cheese
  • ¼ cup Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 2 oz Black Cerignola Olives
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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; roughly chop the broccoli. Peel and roughly chop the garlic. 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, 3 to 4 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. Turn off the heat. Transfer to a large bowl. Add the mozzarella cheese (tearing into small pieces before adding), 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.

Cook the broccoli & make the filling:
Assemble & bake the calzones:
3 Assemble & bake the calzones:

Lightly oil a sheet pan. Divide the dough into 2 equal-sized portions; using your hands, gently stretch 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, pierce a few vents across the tops of the calzones. 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.

Prepare the remaining ingredients:
Make the sauce:
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 chopped lettuce to the bowl of dressing. Toss to coat; season with salt and pepper to taste. Cut the baked calzones in half. Serve the calzones with the sauce and salad on the side. Garnish with the remaining parmesan cheese. Enjoy!

Make the salad & serve your dish: