Easy calzones stuffed with big flavors of creamy ricotta, nutty Parmesan and spicy broccoli rabe.
Childhood memories quickly flood as I am reluctant to turn that pizza dough over and make the pizza into a calzone. You see, I am a constant. I don't like change, yet I like challenge and this comes both in my personal life..and well..in cooking.
Pizza is on a regular basis in the Ferraro house, and we're pretty picky with how we like it too. extra sauce, (for me), thin crust, high heat and that's the way we do it every few weeks.
Keep it simple people, take the pizza dough out of the package and leave it on the counter for about an hour to get to room temperature.
This will also help the dough relax and make ti easier to roll out. Then...the fun begins. Get your toppings and fill 'er up, baby!
My only suggestion, don't include the sauce in the calzone, save that for the side. This is a calzone after all, and any good soul East Coaster knows to save it for the side.
More Italian Inspiration
Calzones Stuffed with Broccoli Rabe and Ricotta
LittleFerraroKitchen.com
Ingredients
- 1 package pizza dough about 10 oz, some are different
- ½ cup flour for rolling out dough
- ½ cup full fat ricotta cheese divided
- Small bunch of broccoli rabe large stems removed or cut in half
- 2 garlic cloves chopped
- ½ cup whole milk mozzarella cheese shredded
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
- Marinara sauce for dipping
Additional fillings:
- Cooked prosciutto or speck
- Tomato slices
- Red pepper flakes
Instructions
- First things first turn that oven on to 450 degrees F and get it HOT. If you have a pizza stone, add that to the oven and let it get hot for at least 20 minutes. If not, use the bottom side of a baking sheet and place in oven to get hot.
- Then, make the broccoli rabe. In a skillet, drizzle with olive oil and add chopped garlic. Cook on medium heat until garlic caramelizes, about 2-3 minutes. Then add broccoli rabe and season with salt and pepper. Cook until it begins to wilt but still has a crunch to it and is a bright green color., about 4-5 minutes. If the stems are really thick, I'll place a lid over the skillet for a minute to help steam. When done, turn off and set aside to cool to room temperature.
- Next, lightly flour a clean surface and cut pizza rough in half, so you'll have about 5 oz each. Use a rolling pin and toll out the dough to about an 9 inch oblong circle. You're going to fold it, so it doesn't have to be a perfect circle.
- Then on half of the side, leave a bit of a border of dough, to have room to crimp. Spread a thin layer of ricotta cheese, then add broccoli rabe, grated mozzarella and Parmesan cheese. Drizzle with a bit of olive oil and lightly season with salt and pepper. Then pull over the other side of the dough and crimp the edges with a fork or your finger.
- Use a knife to cut a few holes in the top of the calzone and place on pre-heated baking sheet or pizza stone. Cook at 450 degrees F for about 12-15 minutes or until the crust is lightly brown on both sides. When done, remove from oven and allow to cool for a few minutes before eating.
- Serve with marinara sauce for dipping.
New2Cooking says
I have had Calzone at italian restaurants but it seemed like for me to make it was a longshot. I did it a few nights ago and it was pretty easy. We put the marinara on the side and used it as a dip. I could only find baby Broccoli and it was really good. Wonderful recipe.
Karla @ Foodologie says
I'm been obsessed with making pizza dough and grilling pizza recently, because it means not turning on the oven. I wonder if you could grill a calzone too? Probably right? I'll have to switch it up and try a calzone next time. Although like you said, it's hard to switch it up sometimes when you know what you like.