broccoli and three cheese calzones
Different take on pizza night- the calzone. Same dough, different fillings. The kid and I spent all day making garden decorations out of various items. Dinner time came fast and the same ol pizza didn't seem like enough. The dad is always asking for calzones and he was in for a lucky treat tonight. They came out beautiful. Creamy and veggie filled instead and brown and toasty on the outside. I poured a little marinara on top and what a meal!
Pizza dough for bread machine- 2 pounds
1 1/2 cups Clean water- 80-90 F
1 teaspoon natural cane sugar
2 teaspoons kosher salt or sea salt
2 tbs extra virgin olive oil
3 1/4 cups organic unbleached all purpose flour
3/4 cup organic whole wheat flour or white whole wheat flour
few dashes of dried basil and garlic, each
2 1/4 teaspoons yeast
Place ingredients in order listed in bread pan with kneading paddle. Select dough/pizza dough setting. Press start. When done remove. Roll out how you wish and top!
1 head of broccoli, chopped
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 tomato, chopped
salt & pepper
3-4 cups mozzarella cheese
1/2 cup blue cheese
1/2 cup parmesan cheese
8 fresh spinach leaves
Saute onions and garlic in olive oil until soft. Add in broccoli, red peppers and tomato. Saute until soft. Add dried basil and salt and pepper. Remove from heat and add in cheese.
Divide pizza dough into 6 or 8 pieces depending on how big you want them. 6 will yield big calzones and 8 slightly smaller. Roll them out into 8 inch rounds. Top one half with 2 spinach leaves and scoop of veggie mixture on top. Fold dough over to make a half moon. Crimp edges. Place on baking sheet coated with cornmeal or semolina flour- I like semolina! Brush lightly with olive oil and make 3 small slashes to let steam out. Bake 25 minutes until lightly golden brown. Remove and serve with marinara sauce.