Broccoli Calzones

This is from Martha Stewart's recipes. She has got a ton on her website and specifically has great freezer ones. I must admit her recipes are great, but usually very time consuming. This broccoli calzone one is fantastic however! It doesn't take that long to prepare and cook. Scroll to the bottom for nutritional information.


Ingredients:

• 1 tablespoon olive oil
• 1 packages (10 ounces) frozen chopped broccoli thawed
• 4 garlic cloves chopped
• 1/4 teaspoon red-pepper flakes
• 1 package of pillsbury pizza crust or seamless dough, thawed
• 1/2 cup part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese
• Coarse salt and ground pepper
• Prepared tomato sauce (optional)
• 1 medium red onion finely chopped
Directions: Preheat oven to 400 degrees. In a large nonstick skillet, heat oil over medium heat.  Add onion and cook for a few minutes.  Then add broccoli, garlic, and pepper flakes.  Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Remove from heat. If you plan on eating this immediately then form your calzones on a lightly floured surface. If you plan on freezing it for later then form your calzones on a piece of plastic wrap. Use flour if needed, but I did not. Stretch the dough out, you can try to make more of an oval shape for the calzone effect, but once again, i'm not trying to be Martha Stewart here.  Stir parmesan, ricotta, and mozzarella into cooled broccoli mixture Add lots of salt and pepper.  Pour the cheese/broccoli mixture onto one half of the side of the dough. Then fold the other half of the dough over top. Seal and feel free to get fancy with your edges. Cut two slits into the top. Transfer calzones to baking sheet. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired. 

OR...if you choose to freeze, wrap up in plastic wrap, then seal in plastic ziplog bag and place in freezer up to 2 months. When you are ready to eat you can take it directly from the freezer, unwrap and bake on baking sheet for 35 to 40 minutes. 

I would normally just recommend NOT using Martha's recipes simply because the picture of how her recipes turn out and how my recipes come out, just don't compare. But I learned a long time ago to stop comparing myself to others. So just don't try to live up to this unrealistic standard. In fact, check out this great blog: http://www.wearenotmartha.com/. 

(Does not include Tomato Sauce for dipping)

Servings: 4      Calories: 402      Fat: 13.5      Points: 8.5      Points Plus: 11

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