Monday, September 21, 2009
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.