Broccoli and Four Cheese Calzones

Use the bread machine to make the herb dough, roll it out and fill it with broccoli or any other vegetable you prefer. Then add ricotta, Parmesan, mozzarella and provolone cheeses. Seal it up and bake it for pizza in a pocket.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 209 Calories

Ingredients

• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 1 ⅓ cups warm water (110 degrees F/45 degrees C)
• 2 ½ teaspoons active dry yeast
• ⅔ teaspoon salt
• 1 tablespoon olive oil
• ½ cup shredded mozzarella cheese
• 4 cups bread flour
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ½ cup ricotta cheese
• 1 (10 ounce) package chopped frozen broccoli, thawed
• ½ cup shredded provolone cheese

Recipe Instructions

Step 1

Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.

Step 2

Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.

Step 3

Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.

Step 4

Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.