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Broccoli-Cheese Calzones

Photo: Oxmoor House
Yield 4 servings (serving size: 1 calzone)
A small amount of red pepper adds a touch of heat, but feel free to add more if your taste buds like it hot.

Ingredients

  • 1 teaspoon olive oil
  • 1 cup broccoli florets
  • 1 cup sliced mushrooms
  • 1/4 teaspoon crushed red pepper
  • 1 (16-ounce) package frozen fresh gluten-free pizza crust dough (such as Gillian's), thawed
  • 1/4 cup gluten-free all-purpose flour (such as Bob's Red Mill)
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Cooking spray
  • 1 cup bottled gluten-free pizza sauce, warmed (optional)

Nutrition Information

  • calories 388
  • fat 13.3 g
  • satfat 1.7 g
  • monofat 2.8 g
  • polyfat 1.7 g
  • protein 15.4 g
  • carbohydrate 55 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 431 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 375°.

  2. Line a baking sheet with parchment paper. Set aside.

  3. Heat a large nonstick skillet over medium-high heat. Add oil, swirling to coat pan. Add broccoli, mushrooms, and red pepper; sauté 5 minutes or until lightly browned and moisture evaporates. Remove from heat.

  4. Cut dough into 4 equal portions. Roll 1 portion into a 6-inch circle on a work surface sprinkled with 1 tablespoon flour. Repeat procedure with remaining dough and flour.

  5. Spoon 1/4 cup vegetable filling into center of each circle; sprinkle each with 1/4 cup cheese. Brush edges of dough with water; fold dough in half over filling, pressing firmly to seal.

  6. Place calzones on prepared baking sheet; coat tops with cooking spray. Bake at 375° for 15 minutes or until crust is golden brown. Cool slightly, and serve with warm pizza sauce, if desired.

  7. Beef Calzones variation: Replace the vegetable filling with a meaty version. Starting with step 3, cook 1/2 pound ground sirloin, 1/2 cup chopped onion, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 2 minced garlic cloves in a large nonstick skillet over medium-high heat 5 minutes, stirring to crumble beef. Drain. Continue the recipe starting with step CALORIES 483; FAT 7g (sat 8g, mono 5g, poly 7g); PROTEIN 1g; CARB 8g; FIBER 4g; CHOL 37mg; IRON 4mg; SODIUM 465mg; CALC 22mg

Cooking Light Gluten-Free Cookbook