Broccoli-And-Two Cheese Calzones

Oxmoor House
4 calzones (serving size: 1 calzone and 1/4 cup pasta sauce)


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2 cups broccoli florets
1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (10-ounce) can refrigerated pizza dough
2/3 cup (2.6 ounces) pre-shredded part-skim mozzarella cheese
2/3 cup (2.6 ounces) reduced-fat shredded Cheddar cheese
1 1/2 cups roasted garlic low-fat pasta sauce
1 teaspoon freshly ground black pepper


Preheat oven to 425°.

Steam broccoli, covered, 5 minutes or until tender; drain. Heat oil in a small nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until golden.

Roll pizza dough out; cut into 4 rectangles. Roll each rectangle to 1/8-inch thickness. Place 1/3 cup broccoli in center of each rectangle; top evenly with cheeses. Sprinkle with onion mixture. Spoon 2 tablespoons pasta sauce over onion mixture. Sprinkle evenly with pepper. Moisten edges of rectangles with water; bring opposite corners to center, pressing to seal.

Bake at 425° for 14 minutes or until golden. Serve with remaining sauce.

Created date

March 2010

Nutritional Information

Calories 351
Fat 9.8 g
Satfat 4.1 g
Protein 19.1 g
Carbohydrate 47 g
Cholesterol 18 mg
Iron 2.5 mg
Sodium 999 mg
Caloriesfromfat 25 %
Fiber 4.8 g
Calcium 329 mg