New This Month

Broccoli Calzones


These turnovers make a great weeknight dinner. Just pop them straight from the freezer into the oven, and serve with your favorite tomato sauce.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2006


  • 1 tablespoon olive oil
  • 2 packages (10 ounces each) frozen chopped broccoli, thawed
  • 4 garlic cloves, chopped
  • 1/4 teaspoon red-pepper flakes
  • Flour, for rolling dough
  • 2 packages (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
  • 1 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded (6 ounces) part-skim mozzarella cheese
  • Coarse salt and ground pepper
  • Prepared tomato sauce (optional)
  • 1 medium red onion, finely chopped


  1. In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.

  2. Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)

  3. Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.

  4. Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.

  5. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.

Cook's Notes

To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months. To serve, unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minutes.

Reviews Add a comment

  • scizzt
    23 JAN, 2014
    Love this recipe! It is a go to in my house that we all love. I buy dough, steam some fresh broccoli and use some store bought sauce. Really tasty!
  • MS11879453
    24 FEB, 2012
    These are so good and super easy. I thought they might need something else to add some oomph, but they are great just as is. I used a jarred tomato and basil pasta sauce for dipping and it was delicious.
  • aknm2009
    26 SEP, 2011
    This was great! I made my own pizza dough (Ina Garten's recipe) with whole wheat flour and it was delicious!
  • happycampr
    17 FEB, 2010
    Yummy, and the kids ate it without complaining. Next time I'll add some meat.
  • MS112577840
    7 FEB, 2010
    Great recipe! Though I actually made this with only 1 package of broccoli and a 9 oz pack of Italian chicken sausage, sliced. It was delicious, and fun to make.
  • MS112619383
    26 JAN, 2010
    This recipe was excellent. I made my own dough, and it turned out fantastically. Definitely a quick and easy go to meal.
  • ReganC
    26 JUL, 2008
    Very easy and tasty make ahead dinner idea. With groccery prices going up this is a nice meal for any family budget. Label your freezer bag with the date and cooking instructions.