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Cheesy Broccoli Calzones Fill 1 Created with Sketch.

with Tomato Dipping Sauce

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re preparing calzones with a hearty broccoli filling and serving a spiced tomato sauce on the side. By blanching our broccoli before adding it to the filling, we’re ensuring the florets have the perfect texture—soft, with just a hint of bite. Mixed with silky mozzarella, sharp Parmesan and a bit of the tomato sauce, they add gorgeous green color and plenty of flavor. One quick tip: be sure to pat your broccoli completely dry with paper towels before mixing it with the cheeses and sauce. This will help keep the filling thick, creamy and delicious.

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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Heat a large pot of salted water to boiling on high. Cut the broccoli into bite-sized florets. Peel and finely chop the garlic. Tear the mozzarella cheese into small pieces.

Blanch & chop the broccoli:
2 Blanch & chop the broccoli:

Add the broccoli to the pot of boiling water. Cook, stirring occasionally, 2 to 4 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process. Thoroughly pat the drained broccoli dry with paper towels. Transfer to a cutting board and roughly chop. Transfer to a large bowl. Wipe out the pot.

Make the tomato sauce:
3 Make the tomato sauce:

In the pot used to blanch the broccoli, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant. Add the crushed tomatoes and Italian seasoning. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

Make the filling:
4 Make the filling:

In a large bowl, combine the chopped broccoli, Parmesan cheese, mozzarella cheese and ⅓ of the tomato sauce; stir to thoroughly combine and season with salt and pepper to taste.

Assemble the calzones:
5 Assemble the calzones:

Sprinkle half the flour onto a clean, dry work surface. Divide the dough into 4 equal-sized portions. Using your hands, gently stretch 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 your fingers or a fork, press or crimp the edges of the dough to seal the calzones.

Bake the calzones & serve your dish:
6 Bake the calzones & serve your dish:

Sprinkle the remaining flour onto a sheet pan. Carefully transfer the calzones to the prepared sheet pan; drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Transfer the baked calzones to a serving dish. Serve with the remaining tomato sauce on the side. Enjoy!

Tips from Home Chefs

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Heat a large pot of salted water to boiling on high. Cut the broccoli into bite-sized florets. Peel and finely chop the garlic. Tear the mozzarella cheese into small pieces.

2 Blanch & chop the broccoli:

Add the broccoli to the pot of boiling water. Cook, stirring occasionally, 2 to 4 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process. Thoroughly pat the drained broccoli dry with paper towels. Transfer to a cutting board and roughly chop. Transfer to a large bowl. Wipe out the pot.

Blanch & chop the broccoli:
3 Make the tomato sauce:

In the pot used to blanch the broccoli, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant. Add the crushed tomatoes and Italian seasoning. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

4 Make the filling:

In a large bowl, combine the chopped broccoli, Parmesan cheese, mozzarella cheese and ⅓ of the tomato sauce; stir to thoroughly combine and season with salt and pepper to taste.

Make the filling:
Assemble the calzones:
5 Assemble the calzones:

Sprinkle half the flour onto a clean, dry work surface. Divide the dough into 4 equal-sized portions. Using your hands, gently stretch 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 your fingers or a fork, press or crimp the edges of the dough to seal the calzones.

6 Bake the calzones & serve your dish:

Sprinkle the remaining flour onto a sheet pan. Carefully transfer the calzones to the prepared sheet pan; drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Transfer the baked calzones to a serving dish. Serve with the remaining tomato sauce on the side. Enjoy!

Bake the calzones & serve your dish: