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Perfect lunch, snack or dinner on the go.
These homemade Broccoli and Cheese Calzones from scratch are a perfect lunch, snack or dinner on the go. Make a huge batch then freeze them for busy afternoons or school lunches. Yum!
If your family loves pizza nights on the meal plans then you will love these delicious homemade calzones. This recipe will make 6 large calzones. I added a ricotta parmesan cheese mixture and frozen broccoli inside of ours for dinner tonight but you can put your favorite pizza toppings into your’s. Get creative! I love when we have a meatless night, but this recipe is also tasty with some ground turkey in it. Get your family in the kitchen and let them have fun creating their own calzones with their favorite toppings.
Let’s get making these Calzones.
Start by thawing your frozen broccoli. To make it quick and easy when you’re tight for time you can always use refrigerated pizza dough but this recipe is for sure a winner if you have the time to let it rise. For the dough warm the water in the microwave for about 1 minute. In a large bowl add the warm water and dissolve the yeast and brown sugar in the water and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Then mix in 2 1/2 cups of flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. You can also use a kitchen mixture if you have one handy. Don’t add too much flour or the dough will become tough. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until it doubles. This should take about 1 hour. Once it has doubled punch down the dough and form a tight ball. Allow the dough to relax for a minute before rolling out. Divide dough into 6 equal parts. Roll each part into a circle about 7 inches across.
Mix filling together. Top each half of dough circle with cheese mixture and broccoli. Fold dough over filling. Pinch edge and press with a fork to seal. Place calzones on a cookie sheet. Bake for about 20 minutes at 375 degrees. When done cool for 5 minutes. Warm the marinara sauce and spoon over warm calzones or leave it on the side for dipping. I served mine with some fresh peaches because we had some on hand, but canned peaches would be just a good.
A great freezer meal idea
With school starting up soon again I get busy and need to have some freezer meals that I can come home and make up quickly so don’t forget to double this recipe. Eat some fresh out of the oven then wrap the leftovers with plastic wrap and store them in the freezer for a later meal. To reheat them, microwave for 1-2 minutes, checking frequently for doneness or bake them at 425 for about 15-20 minutes to get them nice and crispy again. My kids also like to have the leftovers in the refrigerator to take in their lunches.
Broccoli and Cheese Calzones
- 15 ounce ricotta cheese, part skim milk
- 1 ounce Parmesan cheese, grated
- 1 large egg
- 1 teaspoon basil, dried
- 1/4 teaspoon garlic powder
- 1 cup spaghetti or marinara sauce
- 2 cup peaches, canned in own juice
- Thaw broccoli.
- For the dough: Warm the water in the microwave for about 1 minute.
- In a large bowl, dissolve the yeast and brown sugar in the warm water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution.
- Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.
- Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled; this should take about 1 hour.
- Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Divide dough into 6 equal parts. Roll each part into a circle, about 7 inches across.
- Mix filling together. Stir in thawed broccoli. Top each half of dough circle with cheese mixture. Fold dough over filling. Pinch edge and press with fork to seal.
- Place calzones on a cookie sheet. Bake for about 20 minutes at 375 degrees. Cool for 5 minutes.
- Warm marinara sauce, and spoon over warm calzones. Serve with peaches.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie