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Broccoli and Cheese Calzones

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! 
Course Main Course
Cuisine American
Keyword Broccoli and Cheese Calzones
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 1 calzone
Calories 483kcal

Ingredients

Filling

  • 15 ounce ricotta cheese, part skim milk
  • 1 ounce Parmesan cheese, grated
  • 1 large egg
  • 1 teaspoon basil, dried
  • 1/4 teaspoon garlic powder

Toppings

  • 1 cup spaghetti or marinara sauce

Serve With

  • 2 cup peaches, canned in own juice

Instructions

    1. 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.

Nutrition

Calories: 483kcal | Carbohydrates: 71g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 765mg | Fiber: 9g | Sugar: 12g