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Cheesy Broccoli Calzones
with Tomato Dipping Sauce
40 MIN
4 Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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