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Calzones Two Ways

Yield 8 servings (serving size: 1/2 calzone)
Use this one basic recipe to create a vegetarian broccoli-and-cheese version and a more traditional pepperoni version (we've used healthier turkey pepperoni--no one will know the difference). Make the calzones up to a day in advance and refrigerate until ready to bake. Prep: 20 minutes; Cook: 30 minutes.


  • Cooking spray
  • 4 teaspoons olive oil, divided
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 1/2 cups frozen broccoli florets, thawed and drained
  • 3/4 cup part-skim ricotta cheese, divided
  • 1/2 cup shredded part-skim mozzarella cheese, divided
  • 1/4 teaspoon salt
  • 1/4 cup prepared tomato sauce (such as spaghetti or pizza sauce)
  • 2 packages Pillsbury refrigerated pizza dough
  • 1/4 cup sliced turkey pepperoni (such as Hormel)
  • 1 tablespoon grated Parmesan cheese

Nutrition Information

  • calories 357
  • fat 10 g
  • satfat 3 g
  • monofat 3 g
  • polyfat 0.0 g
  • protein 15 g
  • carbohydrate 51 g
  • fiber 2 g
  • cholesterol 14 mg
  • iron 3 mg
  • sodium 815 mg
  • calcium 162 mg

How to Make It

  1. Preheat oven to 450º. Coat 1 large baking sheet with cooking spray.

  2. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add onion and garlic; sauté 2 minutes, until soft. Add oregano and stir to coat.

  3. Divide the onion mixture between two medium bowls. Set aside.

  4. Add broccoli to skillet; cook 3 minutes, until broccoli is crisp-tender. Remove from heat, and set aside.

  5. In one medium bowl, to onion mixture, add broccoli, 1/2 cup ricotta cheese, 1/4 cup mozzarella cheese, and salt. Mix well to combine; set aside.

  6. In the other medium bowl, to onion mixture, add 1/4 cup ricotta cheese, 1/4 cup mozzarella cheese, and tomato sauce. Mix well to combine, and set aside.

  7. Unroll dough onto baking sheet; half each roll so there are four squares. For 2 of them: Top one side of dough with broccoli mixture, to within 1/2 inch of the edges. Fold untopped side over, so dough meets the other side, forming a half-moon. Pinch the edges to seal together. For the remaining 2: Top one side of dough with pepperoni slices. Top the pepperoni with cheese mixture, to within 1/2 inch of the edges. Fold untopped side over, and pinch edges together to seal.

  8. Brush the tops of calzones with the remaining 2 teaspoons of oil, and sprinkle the tops with 1 tablespoon Parmesan cheese.

  9. Bake 25 minutes, until puffed up and golden brown. Let stand for 5 minutes before slicing in half (or wait until party to slice); serve warm or at room temperature.

  10. Nutritional analysis for Pepperoni and Cheese Calzone: Calories 270 (31% from fat); Fat 10g (sat 3g, mono 3g, poly 1g); Cholesterol 27mg; Protein 14g; Carbohydrate 36g; Sugars 3g; Fiber 1g; Iron 3mg; Sodium 582mg; Calcium 133mg