Broccoli & Ricotta Calzones with Spinach Salad

Broccoli & Ricotta Calzones

with Spinach Salad

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  • icon-servings Created with Sketch.
    3 Servings
  • icon-nutrition Created with Sketch. Est. 695 Cals/serving

Calzones as we know them are really an American invention based on various different stuffed Italian sandwiches. In the U.S. they’re just like folded-over pizzas, but in Italy, they’re portable hand-held snacks sold by street vendors and at casual lunch counters. In the southeastern region of Puglia, Italy, the calzone-like pockets are stuffed with tomato sauce and mozzarella and deep-fried.

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fresh
ingredients
Broccoli & Ricotta Calzones with Spinach Salad
Title
  • 1 lb Whole Wheat Pizza Dough
  • 8 oz Broccoli
  • 2 cloves Garlic
  • 1 Shallot
  • 1 cup Part-Skim Ricotta Cheese
  • ¼ cup Parmesan Cheese
  • ½ cup Semolina Flour
  • 2 Tbsps Honey
  • 2 Tbsps White Wine Vinegar
  • 4 oz Baby Spinach
  • 3 Tbsps Dried Tart Cherries
  • 2 Tbsps Sunflower Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Remove the pizza dough from the refrigerator to bring to room temperature. Discard the broccoli stem and cut the rest into small florets. Peel and mince the garlic, smashing until it resembles a paste. Peel and mince the shallot and place in a small bowl with the white wine vinegar.
Make the filling:
2 Make the filling:
In a large bowl, combine the broccoli, ricotta, Parmesan cheese and half the garlic paste. Season with salt and pepper to taste.
Assemble the calzones:
3 Assemble the calzones:
Sprinkle half of the semolina flour onto a clean, dry work surface, then divide the pizza dough into 3 pieces. Using your hands, roll or stretch out each piece of dough on the work surface to make ¼-inch thick rounds. Place ⅓ of the filling onto each round and fold the dough over to make half moons. Press or crimp the dough together to seal the calzones.
Bake the calzones:
4 Bake the calzones:
Sprinkle the remaining semolina flour onto a clean, dry sheet pan. Drizzle a little olive oil on the calzones, then place on the sheet pan. Bake 10 to 14 minutes, or until browned on the outside. Let stand for at least 5 minutes before serving.
Make the vinaigrette:
5 Make the vinaigrette:
While the calzones bake, combine the shallot-vinegar with the honey and remaining garlic paste in a small bowl. Whisk in 2 tablespoons of olive oil to make the dressing, then season with salt and pepper to taste.
Make the salad:
6 Make the salad:
In a large bowl, combine the spinach, dried cherries and sunflower seeds. Just before serving, drizzle the salad with some of the vinaigrette (you may have extra vinaigrette) and toss to coat. Serve the calzones with the salad. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Remove the pizza dough from the refrigerator to bring to room temperature. Discard the broccoli stem and cut the rest into small florets. Peel and mince the garlic, smashing until it resembles a paste. Peel and mince the shallot and place in a small bowl with the white wine vinegar.
2 Make the filling:
In a large bowl, combine the broccoli, ricotta, Parmesan cheese and half the garlic paste. Season with salt and pepper to taste.
Make the filling:
Assemble the calzones:
3 Assemble the calzones:
Sprinkle half of the semolina flour onto a clean, dry work surface, then divide the pizza dough into 3 pieces. Using your hands, roll or stretch out each piece of dough on the work surface to make ¼-inch thick rounds. Place ⅓ of the filling onto each round and fold the dough over to make half moons. Press or crimp the dough together to seal the calzones.
4 Bake the calzones:
Sprinkle the remaining semolina flour onto a clean, dry sheet pan. Drizzle a little olive oil on the calzones, then place on the sheet pan. Bake 10 to 14 minutes, or until browned on the outside. Let stand for at least 5 minutes before serving.
Bake the calzones:
Make the vinaigrette:
5 Make the vinaigrette:
While the calzones bake, combine the shallot-vinegar with the honey and remaining garlic paste in a small bowl. Whisk in 2 tablespoons of olive oil to make the dressing, then season with salt and pepper to taste.
6 Make the salad:
In a large bowl, combine the spinach, dried cherries and sunflower seeds. Just before serving, drizzle the salad with some of the vinaigrette (you may have extra vinaigrette) and toss to coat. Serve the calzones with the salad. Enjoy!
Make the salad: