Broccoli Calzones

Cuisinart original

Filled with broccoli and cheese, these calzones are a great familyfriendly dinner, quickly baked in the Cuisinart® Indoo


Makes 4 calzones


1        pound prepared pizza dough (we recommend New York-style
          or Thin and Crispy [page 14]), room temperature for
          at least 1 hour.
1⅓ cups cooked broccoli florets
4        small garlic cloves, finely chopped
1        cup ricotta, drained if watery
¼       cup grated Parmesan
¼       cup shredded mozzarella
¼      teaspoon freshly ground black pepper
         water, as needed
         olive oil, for brushing

Nutritional information

Nutritional information per serving (½ calzone):
Calories 168 (33% from fat) • carb. 20g • pro. 9g • fat 6g • sat. fat 3g chol. 18mg • sod. 309mg • calc. 109mg • fiber 1g


1. Divide the dough into 4 equal pieces, and shape into smooth
rounds. Place on a lightly floured surface, and cover with
plastic wrap or a damp towel while preparing the filling and
preheating the oven.
2. Preheat the pizza oven with the pizza stone on the rack
to 500°F.
3. While the oven is preheating, prepare the filling. In a small
bowl, combine the broccoli, cutting into smaller pieces if the
florets are especially large, with the chopped garlic.
4. In a separate medium mixing bowl, combine the ricotta,
Parmesan, mozzarella, and black pepper. Stir well to combine.
5. Once the oven is almost fully heated, assemble the calzones.
6. Stretch the pizza dough into 8-inch rounds. Divide the ricotta
mixture evenly among the four pieces of dough, spreading to
cover one-half of each piece of dough, then top the cheese
with an even amount of the broccoli-garlic mixture. Brush the
outer edges of the dough with water and pull the top half over
to cover the filling. Using your fingers or a fork, press or crimp
to seal the calzones.
7. Brush the calzones with olive oil.
8. Once the oven is preheated, set the timer for 15 minutes. Using the
pizza peel, carefully transfer two of the calzones onto the pizza
stone. Start the timer. Bake until evenly browned. Transfer the
calzones to a cooling rack. Repeat with the two remaining calzones.
9. Allow to cool for a few minutes before serving.
*If New York-Style Pizza Dough is being used for calzones
as opposed to pizza, it can have a short rest time in the
refrigerator. Four hours is sufficient for calzones.