Monday, September 21, 2009

Broccoli and Cheese Calzones

I made this for dinner tonight and it was shockingly easy and delicious!  I took less than 30 minutes from fridge to table, perfect for a worknight.

This is sort of a "grown up" calzone with the Gorgonzola and broccoli.  Abe and I decided that this recipe can be mixed up so many different ways.... Italian, with salami and mozzeralla, Mexican with chedder, jalapenos and cilantro... the possibilities are endless.

I made the recipe as is, but did add some chopped sun-dried tomatoes, which I think made it even better.

I got this out of my The Big Book of Vegetarian cookbook.


Broccoli and Cheese Calzones

One 10-ounce package frozen chopped broccoli, thawed, drained and squeezed dry
3 green onions (white and light green parts), chopped
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola or other blue cheese
1 cup packed grated fontina cheese
Salt and pepper to taste
Flour for sprinkling
One 10-ounce tube refrigerated pizza dough

1. Preheat oven to 425.  In a medium bowl, mix the broccoli, green onions, ricotta, Gorgonzola and fontina.  Season to taste with salt and pepper.

2. Sprinkle a large baking sheet with flour.  Unfold the dough on the prepared baking sheet. Gently stretch and/or roll the dough to an 11-inch square; cut the dough in half diagonally, forming 2 triangles.  Place half of the filling in the center of each triangle.  Fold one side of each triangle over the filling, forming 2 triangular calzones.  Press the edges of the dough to seal.  Cut 3 slits in the top of each to allow steam to escape.

3. Bake the calzones for about 15 minutes, until golden brown.  Serve hot.

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