Friday, June 21, 2013

Vegetable Calzones


2 Tbsp. 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 Tbsp. grated Parmesan
Salt and pepper
1 lb. store-bought pizza dough, divided into 4 portions
1 large egg

  1. Place a rack on bottom shelf of oven; preheat to 450 degrees F.
  2. Line a large baking sheet with parchment.
  3. Warm oil in a large skillet over medium heat.
  4. Add onion; saute until softened, about 10 minutes.
  5. Add garlic and red pepper, if desired.
  6. Saute for 30 seconds.
  7. Reduce heat to low.
  8. Add broccoli, saute for 2 minutes.
  9. Cover and cook until broccoli is crisp-tender, about 3 minutes.
  10. Remove skillet from heat and stir in spinach.
  11. In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper.
  12. Stir in broccoli mixture.
  13. Working with 1 portion at a time, roll out dough on a lightly floured counter into 8-inch rounds.
  14. Divide filling among dough circles (about 3/4 cup each).
  15. Fold dough over to enclose filling; press to seal edges.
  16. Beginning in one corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
  17. Transfer calzones to baking sheet.
  18. Whisk egg and 1 tsp. water.
  19. Brush top of each calzone with egg wash.
  20. Cut 3 small vents in each calzone.
  21. Bake until golden, 13 - 15 minutes.
  22. Serve with tomato sauce if desired.
Prep Time:  30 minutes
Cook Time:  13-15 minutes
Serves 4

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