Broccoli, Pepperoni and Three Cheese Calzones

Name: Broccoli, Pepperoni and Three Cheese Calzones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons active dry yeast; 2 heads fresh broccoli; 2 Tbsps cornmeal; 1 egg, beaten; 946 milliliters all-purpose flour; 1 clove garlic, minced; 59 milliliters olive oil; 59 milliliters grated Parmesan cheese; 237 milliliters diced pepperoni; 158 milliliters shredded provolone cheese; 1 teaspoon salt; 6 servings salt and pepper to taste; 79 milliliters shredded mozzarella cheese; 1 Tbsp water; 355 milliliters warm water (110 degrees F/45 degrees C); 2 teaspoons white sugar

Broccoli, Pepperoni and Three Cheese Calzones might be just the main course you are searching for. One serving contains 565 calories, 23g of protein, and 18g of fat. This recipe serves 6. This recipe covers 36% of your daily requirements of vitamins and minerals. Only If you have garlic, egg, mozzarella cheese, and a few other ingredients on hand, you can make it. To use up the active yeast you could follow this main course with the Orange Cardamom Gluten Free Yeast Raised Cake as a dessert.

Instructions

In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Let stand until it bubbles.

In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients.

Ingredients you will need

Olive Oil

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.

Ingredients you will need

Water

Yeast

Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth.

Ingredients you will need

Olive Oil

Dough

Place dough in a greased bowl and cover with plastic wrap and a towel.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rise in a warm place for 1 1/2 hours or until doubled in bulk.

Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes.

Ingredients you will need

Broccoli

Water

Salt

Equipment you will use

Pot

Drain well and chop into small pieces.

Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.

Ingredients you will need

Ground Black Pepper

Mozzarella

Provolone

Parmesan

Olive Oil

Pepperoni

Garlic

Salt

Equipment you will use

Bowl

Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.

Ingredients you will need

Dough

Punch

Roll

In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon.

Ingredients you will need

Dough

Water

Egg

Equipment you will use

Bowl

Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.

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Dough

Egg

Sprinkle two 12x16 inch baking pans with cornmeal.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Pan

Place three calzones on each baking pan.

Equipment you will use

Baking Pan

Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.

Ingredients you will need

Dough

Egg

Equipment you will use

Toothpicks

Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown.

Equipment you will use

Oven

Serve hot or cold.

Equipment

Ingredients

Servings:

2teaspoons

active dry yeast 2heads

fresh broccoli 2Tbsps

cornmeal 1

egg, beaten 946milliliters

all-purpose flour 1clove

garlic, minced 59milliliters

olive oil 59milliliters

grated Parmesan cheese 237milliliters

diced pepperoni 158milliliters

shredded provolone cheese 1teaspoon

salt 6servings

salt and pepper to taste 79milliliters

shredded mozzarella cheese 1Tbsp

water 355milliliters

warm water (110 degrees F/45 degrees C)2teaspoons

white sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Piccini Chianti Classico. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 10 dollars per bottle.