Photo: Andrew McCaul; Stylist: Gerri Williams for James Reps
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Amount per serving
- Calories: 631
- Fat: 26g
- Saturated fat: 11g
- Protein: 28g
- Carbohydrate: 70g
- Fiber: 4g
- Cholesterol: 102mg
- Sodium: 1116mg
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- Pinch of crushed red pepper, optional
- 1 1/2 cups broccoli florets, cut into small pieces
- 1 packed cup baby spinach, chopped
- 1 cup ricotta
- 1 cup shredded part-skim mozzarella
- 2 tablespoons grated Parmesan
- Salt and pepper
- 1 pound store-bought pizza dough, divided into 4 portions
- 1 large egg
- 1. Place a rack on bottom shelf of oven; preheat to 450ºF. Line a large baking sheet with parchment.
- 2. Warm oil in a large skillet over medium heat. Add onion; sauté until softened, about 10 minutes. Add garlic and red pepper, if desired. Sauté for 30 seconds. Reduce heat to low. Add broccoli. Sauté for 2 minutes. Cover and cook until broccoli is crisp-tender, about 3 minutes. Remove skillet from heat and stir in spinach.
- 3. In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper. Stir in broccoli mixture. Working with 1 portion at a time, roll out dough on a lightly floured counter into 8-inch rounds. Divide filling among dough circles (about 3/4 cup each). Fold dough over to enclose filling; press to seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
- 4. Transfer calzones to baking sheet. Whisk egg with 1 tsp. water. Brush top of each calzone with egg wash. Cut 3 small vents in each calzone. Bake until golden, 13 to 15 minutes. Serve with tomato sauce if desired.
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