We love a good pizza night at home every once in a while. But sometimes I think pizza gets all of the attention, and I forget about how good calzones are!
On this night I thought it would be nice to mix it up a little bit with these gooey, cheese and veggie-filled pockets of dough. We chose to fill them with broccoli and olives, but of course can play around with the fillings just like you would with pizza toppings. I’m not a huge fan of the texture of ricotta cheese, so I wasn’t sure how I was going to like the filling, but as the cheese melted, it’s texture changed and it didn’t bother me at all. They were perfect served alongside some marinara sauce for dipping.
Broccoli, Cheese, and Olive Calzones
Source: Adapted from The Food Network
1 (15-ounce) container part-skim ricotta cheese
8 ounces shredded mozzarella cheese
1 Tablespoon chopped fresh parsley
10 ounces broccoli florets, trimmed and blanched
1/2 cup kalamata olives, pitted and roughly chopped
1 pound pizza dough
2 tablespoons grated Parmesan
Place a baking stone or heavy-bottomed cookie sheet in the middle of your oven and preheat it to 400 ° F. Allow the stone to heat for at least ten minutes before baking your calzone.
Meanwhile, in a medium bowl, combine ricotta, mozzarella, parsley, broccoli, and olives. Season with salt and black pepper.
On a lightly-floured surface, roll the dough out to a 12-inch circle. Carefully transfer dough to a pizza peel that has been lightly dusted with cornmeal. Spread cheese filling over one side of circle, to within 1-inch of the edge. Lift one side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together with a fork to seal. Sprinkle the top with the grated Parmesan cheese.
Carefully transfer the calzone to your baking stone in the oven. Bake for 15 minutes, until puffed up and golden brown. Let stand 5 minutes before slicing.
Serve with your favorite marinara sauce for dipping.